Free Printable enzyme technology

1.

What kind of food is asparaginase commonly used?

a)

A. Coffee, tea, milk

b)

B. Coffee, tea, milk, vegetable

c)

C. Coffee, tomato products, cereal food products

d)

D. Coffee, cereal food products, potato products

2.

What is true about asparaginase?

a)

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

b)

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)

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

d)

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

3.

1. The enzyme Asparaginase is obtained mostly from:

a)

A. Animals

b)

B. Microbes

c)

C. Plants

d)

D. Human

4.

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

a)

A. For better food, better texture

b)

B. ↑ asparagine → ↑ acrylamide formation → ↑ cancer

c)

C. ↓ asparagine → ↓ acrylamide formation → ↓ cancer

d)

D. All is incorrect

5.

Asparagine is found in the outer layer of which vegetables?

a)

A. Carrot

b)

B. Onion

c)

C. Sweet potato

d)

D. Potato

6.

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

a)

A. Change the texture and form of the product

b)

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

c)

C. All is incorrect.

d)

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

7.

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

a)

A. Aspartic acid, ammonium

b)

B. Aspartic acid, ammoniac

c)

C. Aspartic acid

d)

D. Ammonium

8.

Asparaginase is found in which animal?

a)

A. Herbivores

b)

B. Carnivores

c)

C. Amphibians

d)

D. Mammal

9.

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

a)

A. Vacuum infusion

b)

B. A short dip process step

c)

C. By incubating coffee in a long time

d)

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

10.

What do you think adding lysosomes to cheese milk means?

a)

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

b)

B. Helps prevent fungal growth

c)

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

d)

D. All of the ideas above

11.

Does incubation (dough) time (in cereal food products) affect the reduction of acrylamide by asparaginase?

a)

A. No effect

b)

B. Negligible impact

c)

C. Effect

d)

D. Depends on the type of food

12.

What do you know about LPS enzymes in milk preservation technology?

a)

A. Lactoperoxydase ( LPS ) is a natural means of protection found in milk

b)

B. It consists of an LPS enzyme bound to an anion and a small amount of peroxide

c)

C. This complex oxidizes specific substances on the cell membrane, leading to metabolic processes and as a result, the bacteria may die.

d)

D. All of the ideas above

13.

Which of the following substances are used in the milk coagulation fermentation of cheese technology?

a)

A. Glycine and glucose

b)

B. Chymosin and pectin

c)

C. Alanine and glucose

d)

D. Pectin and glycine

14.

Enzyme responsible for Lipolysis is ____________

a)

A. Pepsin

b)

B. Pectinase

c)

C. Lipases

d)

D. Rennin

15.

Tests for proper pasteurization are based on the activity of which enzyme?

a)

A. Lactase

b)

B. Diastase

c)

C. Phosphatase

d)

D. Catalase

16.

What are the main sources of the enzyme Chymosin in the commercial scale?

a)

A. Animal and Plant

b)

B. Animal and Microorganism

c)

C. Microorganism and Plant

d)

D. Animal, Microorganism and Plant

17.

How many types of dairy products?

a)

4

b)

5

c)

6

d)

7

18.

Which enzyme can help to improve the texture and shelf life of yoghurt by creating the cross-linked?

a)

A. Lipase

b)

B. Transglutaminase

c)

C. Lysozyme

d)

D. Chymosin

19.

Which one is the best source of milk clotting enzyme?

a)

A.Calf rennet

b)

B.Goat rennet

c)

C.Plant

d)

D.Sheep rennet

20.

The bacterial types of … are really resistant to high temperature, react in normal pH and need calcium ion for their activity. While the … are nearly sensitive to temperature.

a)

A. Alpha-amylase, fungal alpha-amylase

b)

B. Fungal alpha-amylase, alpha-amylase

c)

C. Beta-amylase, alpha-amylase

d)

D. Glucoamylase, fungal alpha-amylase

21.

Which enzyme can catalyze the hydrolysis of fats?

a)

A. Lipase

b)

B. Transglutaminase

c)

C. Lysozyme

d)

D. Chymosin

22.

Which enzyme is sensitive to high temperatures and heavy metal ions and is stable at low pH?

a)

A. Glucoamylase

b)

B. alpha-amylase

c)

C. Pullulanase

d)

D. Beta-amylase

23.

Addition of a pullulanase in combination with a glucoamylase gives an increase of the glucose yield of about …?

a)

A. 3%

b)

B. 4%

c)

C. 5%

d)

D. 2%

24.

When glucoamylase and pullulanase are used for saccharification, a high glucose syrup is produced.

a)

A. Corn syrup

b)

B. Maltose syrup

c)

C. Glucose

d)

D. Glucose syrup

25.

How many groups of enzymes join starch processing?

a)

1

b)

3

c)

4

d)

5

26.

What enzymes are used for gelatinization?

a)

A. b - Amylase

b)

B. Glucoamylase

c)

C. a - Amylase

d)

D. Fungal a-Amylase

27.

What does the DE value mean?

a)

A. Dextrin equivalent

b)

B. Dextrose equivalent

c)

C. All of them

d)

D. None of the above

28.

What kind of enzymes does amylase include?

a)

A. β-amylase

b)

B. α-Amylase

c)

C. Glucoamylase

d)

D. All of the above.

29.

What is the optimum pH and temperature of β-glucanase?

a)

A. pH 5.2, 62°C

b)

B. pH 5.5, 73.89°C

c)

C. pH 6, 50°C

d)

D. pH 6.2, 60°C

30.

What is alpha amylase?

a)

A. α-Amylase is a proteolytic enzyme that hydrolyzes alpha-linked polysaccharides such as starch and glycogen, yielding glucose and maltose.

b)

B. α-Amylase is a proteolytic enzyme that hydrolyzes alpha-linked polysaccharides such as starch and glycogen, yielding glucose and succrose.

c)

C. α-Amylase is a lipolytic enzyme that hydrolyzes alpha-linked polysaccharides such as starch and glycogen, yielding glucose and maltose.

d)

D. α-Amylase is a lipolytic enzyme that hydrolyzes alpha-linked polysaccharides such as starch and glycogen, yielding glucose and succrose.

31.

How many major enzymes are used in brewing process?

a)

4

b)

5

c)

6

d)

7

32.

Which of the following enzyme is not used in the brewing processing?

a)

A. Fungal α-amylase

b)

B. Pectinesterase

c)

C. β-glucanase

d)

D. Papain

33.

β-glucanase generally hydrolyzes the ______bonds between glucose molecules in glucans

a)

A. 1-3 β-glycosidic

b)

B. 1-4 β-glycosidic

c)

C. 1-3 α-glycosidic

d)

D. 1-4 α-glycosidic

34.

What process does the enzyme β-amylase catalyze?

a)

A. This enzyme catalyzes the hydrolysis of the trisaccharide maltose into three glucose monosaccharides.

b)

B. This enzyme catalyzes the hydrolysis of the disaccharide maltose into two glucose monosaccharides.

c)

C. This enzyme catalyzes the oxidation of the disaccharide maltose into three glucose monosaccharides.

d)

D. This enzyme catalyzes the oxidation of the trisaccharide maltose into three glucose monosaccharides.

35.

Recommend dosage for protease enzymes is

a)

A. 0.3g-1000g

b)

B. 0.3g - 10g

c)

C. 0.15g - 0.5g

d)

D. 0.2g - 1000g

36.

The seperated solution we received from the lautering stages is called

a)

A. Beer

b)

B. Wort

c)

C. Clear solution

d)

D. Malt homogenity

37.

Amylase enzyme in brewing process

a)

A. Breaking down the starch

b)

B. Clarify the beer

c)

C. Increasing fermentation yield

d)

D. Lower viscosity

38.

What are the benefits of Fungal α-amylase enzyme in brewing?

a)

A. Increase % fermentable sugar in “light” beer

b)

B. Decrease % fermentable sugar in “light” beer

c)

C. Increase fermentation yield

d)

D. Decrease fermentation yield

39.

Which enzyme helps to speed up beer fermentation time?

a)

A. Alpha amylase

b)

B. Beta amylase

c)

C. Beta glucanase

d)

D. Alpha acetolactace decarboxylase

40.

Which enzyme has the same function as amylase?

a)

A. Beta glucanase

b)

B. Amyloglucosidase

c)

C. Protease

d)

D. Alpha acetolactace decarboxylase

41.

Protease can be classified

a)

A.Their similarity

b)

B.Their pH sensitivities

c)

C.Common names and trade names

d)

D.All are correct.

42.

At what stage of the brewing process is the enzyme Alpha acetolactate decarboxylase (ALDC) added?

a)

A. Before and after fermentation

b)

C. Before fermentation

c)

B. After fermentation

d)

D. When fermenting

43.

Where are proteases and peptidases commonly found?

a)

A. Plants

b)

C. Microbes

c)

B. Animals

d)

D. All the answer above.

44.

The role of protease in the meat processing introduction:

a)

A.Bone cleaning and flavor formation

b)

B.Used for commercial scale meat tnederization

c)

C.A & B are correct.

d)

D.A & B are incorrect.

45.

How many factor in meat processing?

a)

5

b)

2

c)

3

d)

4

46.

Filling in the blank

The muscle begins to convert to meat when an animal has been...........

a)

A. Beaten

b)

B. Slaughtered

c)

C. Fainted

d)

D. Broken leg

47.

Protease can be classified

a)

A.Their similarity

b)

B.Their pH sensitivities

c)

C.Common names and trade names

d)

D.All are correct.

48.

What is one of the important role of TGase in meat processing?

a)

A. Structural engineering for tailoring the structural properties of different processed and heated meat products

b)

B. The key enzymes involved in fat digestion.

c)

D. All of them are incorrect

d)

C. This produces ammonia, an acidity neutralizer, and an umami flavor.

49.

L-Glutaminase has an important role in sausage production

a)

A.True

b)

B.False

50.

The higher the concentration of sugar in the wort the higher concentration of enthanol being produced

a)

A. True

b)

B. False

51.

Which is the application of enzymes in meat processing?

a)

A. Meat tenderization

b)

B. Structure engineering by cross-linking enzymes

c)

C. Generation of flavor in meat products

d)

D. All of them are correct

52.

What binds to a protein by way of an isopeptide that binds glutamine and lysine and is used to modify the protein in a food product but is almost never used to produce the component protein?

a)

A. Laccase

b)

B. Peptidoglutaminase

c)

C. Tyrosinase

d)

D. Transglutaminase

53.

How are enzymes economically beneficial?

a)

A. Enzymes increase the overall productivity of the processing plant.

b)

B. Speed up filtration, pasteurization and concentration of juice.

c)

C. Reduce storage weight and reduce shipping weight.

d)

D. All are correct

54.

Application of enzyme in fish processing: carotenoprotein, deskinning, collagen extraction and tenderization.

a)

A.True

b)

B.False ( tenderization in meat)

55.

Meat protein hydrolysis is mainly catalyzed by …..

a)

A. Endogenous enzymes

b)

B. Exogenous enzymes

c)

C. Microorganisms

d)

D. All of them are correct

56.

What is the activity of the receptor enzyme on?

a)

A. Environmental pH

b)

D. All are correct

c)

B. Activators and inhibitors

d)

C. Substrate concentration

57.

What is the catalytic role of the enzyme for the reaction?

a)

A. Reduced activation energy

b)

B. Increases Activation Energy

c)

C. Increased contact between substrate molecules

d)

D. Prevents reversible reactions

58.

What are the main types of pectinases?

a)

A. pectinesterase

b)

B. depolymerizing enzymes

c)

C. protopectinase

d)

D. all are correct

59.

What enzymes are used in fruits and vegetables?

a)

A. Pectinase

b)

B. Cellulose

c)

C. Hemicellulose

d)

D. all are corect

60.

.............are polysaccharides often associated with cellulose.

a)

A. Hemicelluloses

b)

B. Cellulose

c)

C. Pectinase

61.

How many enzymes does cellulase have?

a)

3

b)

4

c)

5

d)

6

62.

Do people and animals break down the cellulose?

a)

A. Yes

b)

B. No

63.

How many properties of peptides differ from those of intact proteins?

a)

5

b)

6

c)

8

d)

7

64.

.............is an enzyme that catalyzes the breakdown of pectin.

a)

A. Pectinase

b)

B. Cellulase

c)

C. Hemicelluloses

65.

Hemicellulose is a glucose polymer linked to a…

a)

A. Monosaccharide

b)

B. Disaccharide

c)

C. Polysaccharide

d)

D. All are correct

66.

How many types of batch heating can be used in the inactivation of proteases?

a)

3

b)

4

c)

5

d)

6

67.

What is the purpose of using proteases to modify the properties of proteins?

a)

A. to produce protein ingredients with improved properties is well established in the market.

b)

B. to perform a separation step to recover the protein or peptide from the reaction mixture.

c)

C. to be concentrated to become a stable product.

d)

D. to break down with proteases.

68.

How many properties of hydrolyzed protein?

a)

5

b)

7

c)

8

d)

6

69.

The main health purposes of casein protein:

a)

A.Body weight control

b)

B.Iron binding

c)

C.Anti-microbial

d)

D.Anticariogenic

70.

Increasing DH resulted in decrease in emulsion stability.

a)

A.True

b)

B.False

71.

The hydrolyzed mixture may need to be separated into phase:

a)

A.Fat phase

b)

B.Sediment

c)

C.Water phase – the soluble product

d)

D.all of the above

72.

Protease is also used in brewing because it helps digest the longer-soluble proteins in beer.

a)

A. True

b)

B. False

73.

Peptide (-CO-NH) n hydrolysis in protein and polypeptide to hydrolyzed amino acids are catalyzed by

a)

A. membrane filtration

b)

B. the protease enzyme family.

c)

C. short-chain peptides

d)

D. fat phase.

enzyme technology

Total questions: 73

Worksheet time: 37mins

Similar Resources on Wayground