enzyme technology

What kind of food is asparaginase commonly used?

• A.    Coffee, tea, milk

• B.    Coffee, tea, milk, vegetable

• C.   Coffee, tomato products, cereal food products

• D.   Coffee, cereal food products, potato products

What is true about asparaginase?

• A.    Asparaginase is often formed in the cooking of starchy foods.

• B.    Asparaginases are used as a food processing aid to reduce the formation of acrylamide, in starchy food products such as snacks, biscuits and fried potato.

• C.   In cereal products, asparaginase removes just 50% of acrylamide reduction.

• D.   The enzyme asparaginase is activated when the food to which it has been added is cooked

1. The enzyme Asparaginase is obtained mostly from:

• A.    Animals

• B.    Microbes

• C.    Plants

• D.   Human

2. Why do we need to use asparaginase in food?

• A.    For better food, better texture

• B.    ↑ asparagine → ↑ acrylamide formation → ↑ cancer

• C.   ↓ asparagine → ↓ acrylamide formation → ↓ cancer

• D.   All is incorrect

Asparagine is found in the outer layer of which vegetables?

• A.    Carrot

• B.    Onion

• C.   Sweet potato

• D.   Potato

How does the enzyme asparaginase affect when you put it in the biscuit ?

• A.    Change the texture and form of the product

• B.    Do not change the texture and form of the product.

• C.   All is incorrect.

• D.   Only change the texture but keep the form of products.

What are/is the product of hydrolysis reaction of asparagine?

• A.    Aspartic acid, ammonium

• B.    Aspartic acid, ammoniac

• C.   Aspartic acid

• D.   Ammonium

Asparaginase is found in which animal?

• A.    Herbivores

• B.    Carnivores

• C.   Amphibians

• D.   Mammal

Which technique can be applied in coffee for treatment with asparaginase to reduce the acrylamide formation?

• A.    Vacuum infusion

• B. A short dip process step

• C.   By incubating coffee in a long time

• D.   It is formed through the Maillard reaction in coffee.

What do you think adding lysosomes to cheese milk means?

• A. Add lysozyme to cheese milk to prevent overgrowth of Clostridium Tyrobutyncum ( VK Gram-positive) spores.

• B. Helps prevent fungal growth

• C. Helps to increase the taste to create attractiveness for the product

• D. All of the ideas above