Enzymology in Food Systems MCQs

1. What is the primary role of enzymes in food systems? a) To act as preservatives b) To catalyze biochemical reactions c) To add flavor d) To provide nutrition Answer: b) To catalyze biochemical reactions 2. Which enzyme is commonly used to break down starches in brewing and baking industries? a) Amylase b) Lipase c) Protease d) Cellulase Answer: a) Amylase 3. Which enzyme is responsible for the breakdown of proteins in cheese production? a) Lactase b) Lipase c) Rennet d) Pectinase Answer: c) Rennet 4. What is the function of lactase in dairy products? a) To enhance flavor b) To digest lactose into glucose and galactose c) To preserve milk d) To emulsify fats Answer: b) To digest lactose into glucose and galactose 5. Which enzyme is used in fruit juice clarification? a) Protease b) Amylase c) Pectinase d) Cellulase Answer: c) Pectinase 6. What is the optimal pH range for most enzymatic activities in food systems? a) 2-4 b) 4-6 c) 6-8 d) 8-10 Answer: c) 6-8 7. Which enzyme catalyzes the hydrolysis of fats into fatty acids and glycerol? a) Amylase b) Lipase c) Protease d) Cellulase Answer: b) Lipase 8. What is the effect of temperature on enzyme activity in food systems? a) Activity increases indefinitely with temperature b) Activity decreases with temperature c) Activity increases up to an optimum temperature and then decreases d) Temperature has no effect on enzyme activity Answer: c) Activity increases up to an optimum temperature and then decreases 9. Which enzyme is used in the brewing industry to convert starches into fermentable sugars? a) Protease b) Cellulase c) Amylase d) Pectinase Answer: c) Amylase 10. What is the role of proteases in meat tenderization? a) Breaking down starches b) Hydrolyzing proteins into peptides and amino acids c) Emulsifying fats d) Enhancing flavor Answer: b) Hydrolyzing proteins into peptides and amino acids 11. Which enzyme is involved in the browning reaction of cut fruits? a) Amylase b) Polyphenol oxidase c) Lipase d) Pectinase Answer: b) Polyphenol oxidase 12. What is the function of invertase in food processing? a) Hydrolyzing sucrose into glucose and fructose b) Breaking down proteins c) Clarifying fruit juices d) Converting starch to sugar Answer: a) Hydrolyzing sucrose into glucose and fructose 13. Which enzyme is used to reduce lactose content in milk? a) Amylase b) Protease c) Lactase d) Lipase Answer: c) Lactase 14. How do enzymes affect the shelf life of food products? a) They always increase shelf life b) They always decrease shelf life c) They can both increase and decrease shelf life depending on the application d) They have no effect on shelf life Answer: c) They can both increase and decrease shelf life depending on the application 15. Which enzyme is commonly used in the production of high-fructose corn syrup? a) Lipase b) Amylase c) Invertase d) Glucose isomerase Answer: d) Glucose isomerase 16. What is the role of cellulase in the food industry? a) Breaking down proteins b) Hydrolyzing cellulose into glucose c) Emulsifying fats d) Clarifying fruit juices Answer: b) Hydrolyzing cellulose into glucose 17. Which enzyme is responsible for the coagulation of milk in cheese production? a) Lactase b) Amylase c) Rennet d) Lipase Answer: c) Rennet 18. What is the effect of enzyme inhibitors on enzymatic reactions? a) They increase the rate of reactions b) They decrease or block the activity of enzymes c) They have no effect on enzyme activity d) They permanently denature enzymes Answer: b) They decrease or block the activity of enzymes 19. Which enzyme is used to produce clear and stable beer? a) Amylase b) Protease c) Beta-glucanase d) Lipase Answer: c) Beta-glucanase 20. What is the function of transglutaminase in food processing? a) Breaking down fats b) Catalyzing the formation of covalent bonds between proteins c) Hydrolyzing starches d) Converting lactose to glucose Answer: b) Catalyzing the formation of covalent bonds between proteins 21. Which enzyme is commonly used in bread making to improve dough stability and volume? a) Lipase b) Amylase c) Protease d) Glucose oxidase Answer: d) Glucose oxidase 22. How do enzymes contribute to the flavor development in fermented foods? a) By breaking down flavor compounds b) By synthesizing new flavor compounds c) By inhibiting microbial growth d) By stabilizing flavor compounds Answer: b) By synthesizing new flavor compounds 23. What is the role of beta-galactosidase in dairy products? a) Hydrolyzing lactose into glucose and galactose b) Breaking down fats c) Stabilizing proteins d) Emulsifying fats Answer: a) Hydrolyzing lactose into glucose and galactose 24. Which enzyme is responsible for the conversion of glucose to fructose in the production of high-fructose corn syrup? a) Amylase b) Invertase c) Glucose isomerase d) Lactase Answer: c) Glucose isomerase 25. What is the function of pectin methylesterase in fruit processing? a) Breaking down cellulose b) Hydrolyzing proteins c) Modifying pectin to control gelling properties d) Emulsifying fats Answer: c) Modifying pectin to control gelling properties 26. Which enzyme is used in the extraction of oils from seeds? a) Amylase b) Protease c) Lipase d) Cellulase Answer: c) Lipase 27. How do proteolytic enzymes improve meat tenderness? a) By breaking down fats b) By hydrolyzing muscle proteins c) By synthesizing new proteins d) By stabilizing water content Answer: b) By hydrolyzing muscle proteins 28. Which enzyme is involved in the softening of fruits during ripening? a) Amylase b) Lipase c) Cellulase d) Protease Answer: c) Cellulase 29. What is the purpose of using enzymes in the production of bioethanol from agricultural wastes? a) To convert starches and cellulose into fermentable sugars b) To emulsify the final product c) To enhance the flavor of bioethanol d) To increase the yield of bioethanol Answer: a) To convert starches and cellulose into fermentable sugars 30. Which enzyme is used to produce low-calorie beer? a) Lipase b) Amylase c) Glucoamylase d) Protease Answer: c) Glucoamylase 31. What is the role of enzymes in the production of infant formula? a) To add flavor b) To break down proteins and fats for easier digestion c) To emulsify the ingredients d) To stabilize vitamins Answer: b) To break down proteins and fats for easier digestion 32. Which enzyme is responsible for the synthesis of dextrins from starch? a) Amylase b) Lipase c) Protease d) Glucoamylase Answer: a) Amylase 33. How does temperature affect enzyme activity in food systems? a) Higher temperatures always increase enzyme activity b) Enzyme activity increases with temperature up to an optimum point, then decreases c) Temperature has no effect on enzyme activity d) Lower temperatures always increase enzyme activity Answer: b) Enzyme activity increases with temperature up to an optimum point, then decreases 34. Which enzyme is used to improve the extraction of fruit juices? a) Amylase b) Lipase c) Pectinase d) Protease Answer: c) Pectinase 35. What is the primary function of chymosin in cheese production? a) To hydrolyze fats b) To coagulate milk proteins c) To ferment lactose d) To clarify whey Answer: b) To coagulate milk proteins 36. How do enzymes enhance the quality of baked goods? a) By increasing the moisture content b) By breaking down gluten proteins for better dough handling c) By reducing the baking time d) By improving the color of baked products Answer: b) By breaking down gluten proteins for better dough handling 37. Which enzyme is used to improve the clarity of beer? a) Amylase b) Glucose oxidase c) Beta-glucanase d) Pectinase Answer: c) Beta-glucanase 38. What is the role of enzymes in meat marination? a) To enhance color b) To tenderize the meat by breaking down proteins c) To emulsify fats d) To preserve the meat Answer: b) To tenderize the meat by breaking down proteins 39. Which enzyme is used to reduce bitterness in grape juice? a) Amylase b) Pectinase c) Protease d) Glucose oxidase Answer: b) Pectinase 40. What is the primary application of cellulase in the food industry? a) Clarifying juices b) Hydrolyzing proteins c) Breaking down cellulose for better digestibility d) Enhancing flavor Answer: c) Breaking down cellulose for better digestibility 41. How do enzymes help in the production of high-quality wines? a) By breaking down proteins and polysaccharides b) By enhancing color c) By reducing acidity d) By increasing alcohol content Answer: a) By breaking down proteins and polysaccharides 42. Which enzyme is used to improve the texture of bread? a) Lipase b) Amylase c) Protease d) Glucose oxidase Answer: d) Glucose oxidase 43. What is the effect of enzyme concentration on the rate of enzymatic reactions? a) The rate increases indefinitely with enzyme concentration b) The rate increases with enzyme concentration up to a saturation point c) The rate decreases with enzyme concentration d) Enzyme concentration has no effect on the rate Answer: b) The rate increases with enzyme concentration up to a saturation point 44. Which enzyme is used to clarify fruit juices? a) Pectinase b) Amylase c) Lipase d) Protease Answer: a) Pectinase 45. What is the role of enzymes in the production of fermented foods? a) To ferment sugars into alcohol and gases b) To enhance the color of the final product c) To stabilize proteins d) To reduce the bitterness of the product Answer: a) To ferment sugars into alcohol and gases 46. How does pH affect enzyme activity in food systems? a) Enzyme activity is unaffected by pH b) Enzyme activity increases with pH until a certain point, then decreases c) Enzyme activity decreases with increasing pH d) Enzyme activity increases with decreasing pH Answer: b) Enzyme activity increases with pH until a certain point, then decreases 47. Which enzyme is used to produce glucose from maltose in the brewing industry? a) Amylase b) Maltase c) Glucose isomerase d) Cellulase Answer: b) Maltase 48. What is the function of invertase in the production of confectionery? a) To hydrolyze sucrose into glucose and fructose b) To clarify syrups c) To emulsify fats d) To reduce bitterness Answer: a) To hydrolyze sucrose into glucose and fructose 49. Which enzyme is used to enhance the flavor of soy sauce? a) Amylase b) Lipase c) Protease d) Pectinase Answer: c) Protease 50. What is the role of enzymes in the production of low-fat dairy products? a) To convert lactose to glucose and galactose b) To break down fats c) To modify proteins for better texture d) To clarify the product Answer: c) To modify proteins for better texture 51. How do enzymes contribute to the fermentation process in bread making? a) By breaking down starches into fermentable sugars b) By increasing dough elasticity c) By enhancing flavor d) By reducing fermentation time Answer: a) By breaking down starches into fermentable sugars 52. Which enzyme is commonly used to reduce viscosity in fruit purees? a) Amylase b) Pectinase c) Protease d) Lipase Answer: b) Pectinase 53. What is the primary role of enzymes in juice production? a) To add color b) To clarify the juice c) To increase shelf life d) To enhance flavor Answer: b) To clarify the juice 54. Which enzyme is used to enhance the stability of margarine? a) Amylase b) Lipase c) Protease d) Glucose oxidase Answer: b) Lipase 55. How do enzymes affect the texture of baked goods? a) By altering gluten structure b) By increasing moisture content c) By reducing cooking time d) By enhancing color Answer: a) By altering gluten structure 56. Which enzyme is commonly used to produce malt extract in brewing? a) Amylase b) Glucose isomerase c) Invertase d) Protease Answer: a) Amylase 57. What is the purpose of using enzyme preparations in the production of plant-based meat alternatives? a) To enhance flavor b) To improve texture and digestibility c) To add color d) To increase shelf life Answer: b) To improve texture and digestibility 58. Which enzyme is used to break down the pectin in citrus fruits for juice extraction? a) Pectinase b) Amylase c) Lipase d) Cellulase Answer: a) Pectinase 59. What is the function of enzymes in the production of low-calorie sweeteners? a) To hydrolyze starches into sugars b) To synthesize new flavor compounds c) To clarify the final product d) To increase sweetness Answer: a) To hydrolyze starches into sugars 60. Which enzyme is used to improve the texture of tofu? a) Protease b) Amylase c) Lipase d) Pectinase Answer: a) Protease 61. What is the primary role of enzymes in the production of dietary supplements? a) To enhance flavor b) To improve the bioavailability of nutrients c) To increase shelf life d) To alter texture Answer: b) To improve the bioavailability of nutrients 62. How do enzymes contribute to the quality of chocolate products? a) By breaking down cocoa solids b) By reducing bitterness c) By modifying fat content d) By enhancing flavor Answer: d) By enhancing flavor 63. Which enzyme is used in the production of prebiotic oligosaccharides? a) Amylase b) Cellulase c) Invertase d) Lactase Answer: c) Invertase 64. What is the purpose of using enzyme preparations in meat processing? a) To add flavor b) To tenderize meat by breaking down muscle proteins c) To preserve meat d) To enhance color Answer: b) To tenderize meat by breaking down muscle proteins 65. Which enzyme is commonly used to produce high-fructose corn syrup from corn starch? a) Glucose isomerase b) Amylase c) Protease d) Cellulase Answer: a) Glucose isomerase 66. How do enzymes aid in the production of soy sauce? a) By hydrolyzing soy proteins into amino acids b) By fermenting sugars c) By adding color d) By reducing salt content Answer: a) By hydrolyzing soy proteins into amino acids 67. What is the role of enzymes in the production of fermented dairy products like yogurt? a) To hydrolyze lactose into glucose and galactose b) To ferment lactose into lactic acid c) To enhance flavor d) To improve texture Answer: b) To ferment lactose into lactic acid 68. Which enzyme is used in the production of glucose from starch in the food industry? a) Glucose oxidase b) Amylase c) Cellulase d) Protease Answer: b) Amylase 69. What is the function of enzymes in the production of plant-based milk alternatives? a) To improve texture and taste b) To increase protein content c) To enhance color d) To clarify the product Answer: a) To improve texture and taste 70. Which enzyme is used to modify the starch structure in food products for better texture? a) Amylase b) Glucose oxidase c) Protease d) Pectinase Answer: a) Amylase 71. What is the role of enzymes in the production of beer? a) To break down malt proteins and starches b) To enhance the color c) To increase the alcohol content d) To improve flavor stability Answer: a) To break down malt proteins and starches 72. How do enzymes contribute to the production of cheese? a) By hydrolyzing casein proteins b) By adding flavor c) By increasing moisture content d) By enhancing texture Answer: a) By hydrolyzing casein proteins 73. Which enzyme is commonly used in the production of high-quality fruit preserves? a) Pectinase b) Amylase c) Glucose oxidase d) Lipase Answer: a) Pectinase 74. What is the purpose of using enzymes in the production of low-fat dairy products? a) To hydrolyze lactose b) To modify proteins for better texture c) To enhance flavor d) To improve shelf life Answer: b) To modify proteins for better texture 75. Which enzyme is used to improve the digestibility of soy protein products? a) Protease b) Amylase c) Lipase d) Pectinase Answer: a) Protease 76. How do enzymes affect the quality of fruit juices? a) By increasing the shelf life b) By clarifying and improving flavor c) By enhancing color d) By reducing acidity Answer: b) By clarifying and improving flavor 77. What is the function of enzymes in the production of artificial sweeteners? a) To convert starches into sugars b) To improve texture c) To enhance flavor d) To increase color Answer: a) To convert starches into sugars 78. Which enzyme is used to enhance the stability of beverages? a) Amylase b) Glucose oxidase c) Pectinase d) Protease Answer: b) Glucose oxidase 79. What is the role of enzymes in the production of malt vinegar? a) To convert starches into fermentable sugars b) To add flavor c) To reduce bitterness d) To improve color Answer: a) To convert starches into fermentable sugars 80. Which enzyme is used to reduce the bitterness of citrus juices? a) Pectinase b) Protease c) Amylase d) Lipase Answer: b) Protease

Enzymology in Food Systems MCQs

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