FN43 - 3.03 Enzymes & Phytochemicals

What is the effect of a strong acid on enzymes?

• It activates enzyme inhibitors

• Enzyme reactions are unaltered

• The enzyme-substrate complex cannot form

• It triggers neutralization of acids and bases

Phytochemicals are a group of compounds produced by plants. Which compound is an example of phytochemicals?

• Fatty acids

• Flavonoid pigments

• Gums and gels

• Hydrates

Which process will slow or stop enzymatic browning in fruits and vegetables?

• blanching

• dehydration

• hydrolysis

• neutralization

How does enzyme activity improve the flavor of food?

• Browns the food

• Causes ripening

• Increases nutrient value

• Prevents spoilage

Which does NOT denature enzymes?

• sugar

• pH

• heat

• salts

Enzyme reactions occur more rapidly as a result of:

• lower substrate levels

• lower temperatures

• shape changes of the enzyme

• water availability

Which is an example of a natural enzyme source that will weaken a protein gel?

• grapes

• honeydew

• pineapple

• raspberries

Carotenes are a group of compounds that are phytochemicals. Which foods are good sources of carotenes?

• collard greens

• kidney beans

• onions

• strawberries

Which action will result in denaturing the enzymes present?

• adding sugar

• chilling in the refrigerator

• neutralizing ions

• warming to the simmer point

An impact of enzymes is to:

• emulsify mixtures

• increase usable nutrients

• initiate reactions

• thicken protein mixtures