Food Enzymology MCQs

50 Score: 0 Attempted: 0/50
1. Enzymes are chemically:




2. The substance upon which an enzyme acts is called:




3. The inactive form of an enzyme is called:




4. The protein part of an enzyme is known as:




5. The complete active enzyme with its cofactor is called:




6. Enzymes speed up reactions by:




7. Which of the following enzymes breaks down starch?




8. The enzyme used in cheese making is:




9. Optimum temperature for most enzymes in food processing is around:




10. The enzyme that hydrolyzes fats is:




11. The pH at which an enzyme works best is called its:




12. Which enzyme converts sucrose into glucose and fructose?




13. The enzyme used to tenderize meat is:




14. Enzyme activity is affected by:




15. Enzymes are destroyed at high temperatures because of:




16. The enzyme that decomposes hydrogen peroxide is:




17. Enzymes that transfer hydrogen atoms are known as:




18. Which of the following is a hydrolase enzyme?




19. Enzymes that act outside the cell are called:




20. Which of the following is not an enzyme?




21. The enzyme responsible for curd formation in milk is:




22. Coenzymes are usually derived from:




23. Enzyme that catalyzes the conversion of glucose to glucose-6-phosphate is:




24. The enzyme involved in alcoholic fermentation is:




25. Which enzyme is used in bread making?




26. The first enzyme discovered was:




27. Enzyme that causes browning in fruits and vegetables is:




28. The enzyme that digests proteins in the stomach is:




29. Enzymes are sensitive to:




30. Enzymes that catalyze removal of a group without hydrolysis are:




31. The enzyme used for glucose syrup production from starch is:




32. Enzyme that converts milk sugar into glucose and galactose is:




33. The non-protein part of an enzyme required for activity is called:




34. The enzyme used in juice clarification is:




35. The optimum pH for pepsin activity is:




36. Enzyme inhibitors that compete with substrate are called:




37. The enzyme lipoxygenase causes:




38. The enzyme used in beer production to break down starch is:




39. Enzymes are highly specific because of their:




40. Which of the following enzymes is used in detergents?




41. The enzyme that converts starch into dextrin is:




42. Enzymes that catalyze oxidation-reduction reactions are:




43. Which enzyme removes oxygen from food systems?




44. Enzyme that causes rancidity in fats is:




45. The enzyme responsible for softening of fruits during ripening is:




46. The enzyme used in glucose isomerization is:




47. The enzyme that hydrolyzes proteins to peptides is:




48. Which factor does not affect enzyme activity?




49. Enzymes act as:




50. The branch of science dealing with enzymes is called:




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