Enzymology in Food Systems MCQs December 27, 2025June 1, 2024 by u930973931_answers 30 min Score: 0 Attempted: 0/30 Subscribe 1. What is the primary role of enzymes in food systems? (A) To catalyze biochemical reactions (B) To act as preservatives (C) To add flavor (D) To provide nutrition 2. Which enzyme is commonly used to break down starches in brewing and baking industries? (A) Protease (B) Lipase (C) Amylase (D) Cellulase 3. Which enzyme is responsible for the breakdown of proteins in cheese production? (A) Lactase (B) Lipase (C) Pectinase (D) 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 5. Which enzyme is used in fruit juice clarification? (A) Protease (B) Amylase (C) Cellulase (D) 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 7. Which enzyme catalyzes the hydrolysis of fats into fatty acids and glycerol? (A) Amylase (B) Protease (C) Lipase (D) Cellulase 8. What is the effect of temperature on enzyme activity in food systems? (A) Activity increases indefinitely with temperature (B) Activity increases up to an optimum temperature and then decreases (C) Activity decreases with temperature (D) Temperature has no effect on enzyme activity 9. Which enzyme is used in the brewing industry to convert starches into fermentable sugars? (A) Protease (B) Cellulase (C) Amylase (D) Pectinase 10. What is the role of proteases in meat tenderization? (A) Breaking down starches (B) Enhancing flavor (C) Emulsifying fats (D) Hydrolyzing proteins into peptides and amino acids 11. Which enzyme is involved in the browning reaction of cut fruits? (A) Amylase (B) Pectinase (C) Lipase (D) Polyphenol oxidase 12. What is the function of invertase in food processing? (A) Breaking down proteins (B) Hydrolyzing sucrose into glucose and fructose (C) Clarifying fruit juices (D) Converting starch to sugar 13. Which enzyme is used to reduce lactose content in milk? (A) Amylase (B) Protease (C) Lactase (D) Lipase 14. How do enzymes affect the shelf life of food products? (A) They always increase shelf life (B) They can both increase and decrease shelf life depending on the application (C) They always decrease shelf life (D) They have no effect on shelf life 15. Which enzyme is commonly used in the production of high-fructose corn syrup? (A) Lipase (B) Amylase (C) Invertase (D) Glucose isomerase 16. What is the role of cellulase in the food industry? (A) Hydrolyzing cellulose into glucose (B) Breaking down proteins (C) Emulsifying fats (D) Clarifying fruit juices 17. Which enzyme is responsible for the coagulation of milk in cheese production? (A) Rennet (B) Amylase (C) Lactase (D) Lipase 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 19. Which enzyme is used to produce clear and stable beer? (A) Amylase (B) Protease (C) Beta-glucanase (D) Lipase 20. What is the function of transglutaminase in food processing? (A) Breaking down fats (B) Converting lactose to glucose (C) Hydrolyzing starches (D) 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) Glucose oxidase (C) Protease (D) Amylase 22. How do enzymes contribute to the flavor development in fermented foods? (A) By breaking down flavor compounds (B) By stabilizing flavor compounds (C) By inhibiting microbial growth (D) 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 24. Which enzyme is responsible for the conversion of glucose to fructose in the production of high-fructose corn syrup? (A) Amylase (B) Glucose isomerase (C) Invertase (D) Lactase 25. What is the function of pectin methylesterase in fruit processing? (A) Breaking down cellulose (B) Modifying pectin to control gelling properties (C) Hydrolyzing proteins (D) Emulsifying fats 26. Which enzyme is used in the extraction of oils from seeds? (A) Amylase (B) Lipase (C) Protease (D) Cellulase 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 28. Which enzyme is involved in the softening of fruits during ripening? (A) Amylase (B) Lipase (C) Protease (D) 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 30. Which enzyme is used to produce low-calorie beer? (A) Lipase (B) Amylase (C) Glucoamylase (D) Protease