Q.1 Which enzyme is commonly used to convert starch into sugars during the production of glucose syrup?
Amylase
Lipase
Protease
Cellulase
Explanation - Amylase hydrolyzes starch into maltose and glucose, making it the primary enzyme in glucose syrup production.
Correct answer is: Amylase
Q.2 In cheese manufacturing, which enzyme is responsible for coagulating milk proteins?
Lactase
Chymosin
Pepsin
Lipase
Explanation - Chymosin (rennet) cleaves κ-casein, leading to the coagulation of milk proteins and formation of curds.
Correct answer is: Chymosin
Q.3 What role does lipase play in the production of cheese flavor?
Breaks down proteins into peptides
Hydrolyzes triglycerides into free fatty acids
Converts lactose into lactic acid
Stabilizes the curd structure
Explanation - Lipase hydrolyzes triglycerides, releasing free fatty acids that contribute to characteristic cheese aromas and flavors.
Correct answer is: Hydrolyzes triglycerides into free fatty acids
Q.4 Which enzyme is commonly engineered in yeast for bioethanol production from lignocellulosic biomass?
β-glucosidase
Amylase
Protease
Lactase
Explanation - β-glucosidase converts cellobiose to glucose, enhancing the saccharification step in bioethanol production from plant material.
Correct answer is: β-glucosidase
Q.5 Why is cellulase important in the processing of fruit juices?
It breaks down sugar molecules into acids
It hydrolyzes cellulose to increase juice yield
It removes proteins that cause haze
It sterilizes the juice by killing microbes
Explanation - Cellulase digests cell wall cellulose, freeing more juice from fruit tissues and improving yield.
Correct answer is: It hydrolyzes cellulose to increase juice yield
Q.6 Proteases used in breadmaking primarily serve to:
Add flavor compounds
Increase dough extensibility
Hydrolyze starches into sugars
Produce lactic acid
Explanation - Proteases break down gluten proteins, making dough more extensible and improving loaf volume.
Correct answer is: Increase dough extensibility
Q.7 Which of the following enzymes is used to clarify beer by removing haze-forming proteins?
Amylase
Lipase
Glucanase
Protease
Explanation - Proteases cleave proteins that cause haze, resulting in a clearer beer product.
Correct answer is: Protease
Q.8 What is the main product of lactose hydrolysis by lactase in the dairy industry?
Glucose and fructose
Glucose and galactose
Maltose and glucose
Sucrose
Explanation - Lactase cleaves lactose into its monosaccharide components: glucose and galactose.
Correct answer is: Glucose and galactose
Q.9 Enzymatic tenderization of meat primarily involves:
Protease activity breaking down collagen
Lipase activity releasing fatty acids
Amylase activity digesting glycogen
Cellulase activity digesting connective tissue
Explanation - Proteases target collagen and other proteins, making meat more tender.
Correct answer is: Protease activity breaking down collagen
Q.10 Which enzyme is essential in the production of high-fructose corn syrup?
Invertase
Amylase
Cellulase
Protease
Explanation - Invertase hydrolyzes sucrose into glucose and fructose, enabling high-fructose corn syrup manufacturing.
Correct answer is: Invertase
Q.11 In enzymatic bread browning, what is the primary role of polyphenol oxidase?
Oxidizes phenolic compounds to quinones
Hydrolyzes starches to sugars
Degrades gluten proteins
Produces CO₂ for leavening
Explanation - Polyphenol oxidase catalyzes the oxidation of phenolics, leading to browning of bread crusts and other products.
Correct answer is: Oxidizes phenolic compounds to quinones
Q.12 Which of the following is NOT an example of a commercial enzyme used in the dairy industry?
Chymosin
Lactase
Pepsin
β-galactosidase
Explanation - Pepsin is a digestive enzyme in the stomach; it is not typically used in dairy processing. The others are standard industrial enzymes.
Correct answer is: Pepsin
Q.13 In the production of fermented soy sauce, which enzyme is responsible for breaking down soy protein into amino acids?
Pepsin
Papain
Trypsin
Proteinase K
Explanation - Papain, a cysteine protease from papaya, hydrolyzes soy proteins during fermentation, contributing to flavor development.
Correct answer is: Papain
Q.14 The use of xylanase in baking primarily helps to:
Increase dough rise by producing CO₂
Break down arabinoxylans, improving dough strength
Hydrolyze lactose for lactose-free bread
Create a sweeter taste by releasing sugars
Explanation - Xylanase cleaves hemicellulose components, enhancing dough handling and crumb structure.
Correct answer is: Break down arabinoxylans, improving dough strength
Q.15 What is the main function of β-galactosidase in lactose-free milk?
Converts lactose into glucose and galactose
Breaks down milk proteins
Hydrolyzes fat molecules
Stabilizes milk structure
Explanation - β-galactosidase (lactase) enzymatically hydrolyzes lactose, making milk suitable for lactose-intolerant consumers.
Correct answer is: Converts lactose into glucose and galactose
Q.16 Which enzyme is used to produce gelatin from animal collagen?
Collagenase
Lipase
Amylase
Protease
Explanation - Collagenase specifically cleaves the triple helical structure of collagen to yield gelatin.
Correct answer is: Collagenase
Q.17 Enzymatic hydrolysis of starch to produce maltose is performed by which enzyme?
Amylase
Glucanase
β-galactosidase
Lipase
Explanation - Amylase breaks α-1,4 glycosidic bonds in starch, producing maltose and glucose.
Correct answer is: Amylase
Q.18 In the fruit juice industry, pectinases are added to:
Stabilize the juice color
Reduce acidity
Break down pectin, improving clarity and yield
Add sweetness
Explanation - Pectinases degrade pectin in fruit cell walls, leading to better extraction and clarity.
Correct answer is: Break down pectin, improving clarity and yield
Q.19 Which of the following is a benefit of using transglutaminase in meat processing?
Adds sweetness
Cross-links proteins for improved texture
Breaks down fats
Degrades gluten
Explanation - Transglutaminase catalyzes the formation of covalent bonds between glutamine and lysine residues, enhancing meat product texture.
Correct answer is: Cross-links proteins for improved texture
Q.20 During enzymatic fruit ripening, which enzyme breaks down cell wall polysaccharides?
Amylase
Pectinase
Protease
Lipase
Explanation - Pectinases degrade pectin in the cell wall, softening the fruit during ripening.
Correct answer is: Pectinase
Q.21 Which enzyme is employed in the dairy industry to produce casein-derived peptides for functional foods?
Lactase
Pepsin
Trypsin
Chymosin
Explanation - Trypsin, a serine protease, hydrolyzes casein to yield bioactive peptides used in functional foods.
Correct answer is: Trypsin
Q.22 In the production of high‑fat cheese, which enzyme is critical for the breakdown of triglycerides into free fatty acids?
Lactase
Protease
Lipase
Amylase
Explanation - Lipase catalyzes the hydrolysis of triglycerides, liberating free fatty acids that influence flavor.
Correct answer is: Lipase
Q.23 What is the role of phytase in animal feed processing?
Breaks down phytate to release phosphorus
Hydrolyzes starch to glucose
Inactivates anti‑nutritional factors
Adds flavor to feed
Explanation - Phytase releases bound phosphorus from phytate, improving nutrient availability to animals.
Correct answer is: Breaks down phytate to release phosphorus
Q.24 Which enzyme is commonly added to yogurt to reduce bitterness in protein‑rich dairy products?
Lipase
Protease
Amylase
Lactase
Explanation - Proteases hydrolyze bitter‑tasting peptides, resulting in a smoother yogurt texture.
Correct answer is: Protease
Q.25 Enzymatic conversion of whey protein into peptides can enhance:
Moisture content
Digestibility
Acidity
Color stability
Explanation - Hydrolysis of whey proteins yields smaller peptides, improving digestibility and absorption.
Correct answer is: Digestibility
Q.26 What is the primary use of β‑amylase in brewing?
Break down maltose into glucose
Hydrolyze proteins into peptides
Increase bitterness
Convert glycerol to diacetyl
Explanation - β‑amylase cleaves maltose to produce glucose, which is further fermented by yeast.
Correct answer is: Break down maltose into glucose
Q.27 Which enzyme is essential for producing the characteristic 'roasted' flavor in coffee during roasting?
Lactase
Lipase
Polyphenol oxidase
Pectinase
Explanation - Polyphenol oxidase oxidizes polyphenols into melanoidins, contributing to roasted flavors.
Correct answer is: Polyphenol oxidase
Q.28 Which enzyme is used in the enzymatic cleaning of textiles to remove protein stains?
Amylase
Lactase
Protease
Lipase
Explanation - Proteases break down protein-based stains, making them easier to wash out of fabrics.
Correct answer is: Protease
Q.29 What is a major advantage of using recombinant enzymes in food processing?
They are cheaper to produce
They have higher thermal stability
They can be produced in large quantities with consistent quality
They do not require cofactors
Explanation - Recombinant DNA technology allows scalable production of enzymes with uniform activity and purity.
Correct answer is: They can be produced in large quantities with consistent quality
Q.30 Which of the following enzymes is responsible for the enzymatic breakdown of cellulose into cellobiose?
Cellulase
Xylanase
Amylase
β‑galactosidase
Explanation - Cellulase catalyzes the hydrolysis of β-1,4-glycosidic bonds in cellulose, producing cellobiose.
Correct answer is: Cellulase
Q.31 In enzyme‑based fruit juice clarification, which enzyme target is the main contributor to turbidity?
Protease
Lipase
Amylase
Cellulase
Explanation - Protease degrades protein haze, improving the clarity of fruit juices.
Correct answer is: Protease
Q.32 Which enzyme is essential for the breakdown of sucrose into glucose and fructose in high‑fructose corn syrup production?
Invertase
β‑galactosidase
Amylase
Pepsin
Explanation - Invertase (sucrase) hydrolyzes sucrose into glucose and fructose, which are then fermented into HFCS.
Correct answer is: Invertase
Q.33 Which of the following enzymes is used to produce the characteristic texture of tofu?
Chymosin
Lactase
Pepsin
Amylase
Explanation - Chymosin coagulates soy proteins, forming the curd that becomes tofu.
Correct answer is: Chymosin
Q.34 What is the main purpose of adding pectinase during the production of jam?
To increase sweetness
To reduce acidity
To break down pectin, improving gel strength and clarity
To add color
Explanation - Pectinase helps control gel formation and enhances clarity in jam by digesting pectin.
Correct answer is: To break down pectin, improving gel strength and clarity
Q.35 Enzymatic browning in apples is mainly caused by which enzyme?
Lactase
Polyphenol oxidase
Pepsin
Lipase
Explanation - Polyphenol oxidase oxidizes phenolic compounds leading to brown pigments in cut apples.
Correct answer is: Polyphenol oxidase
Q.36 Which enzyme is critical in the production of lactose‑free dairy products?
Lactase (β‑galactosidase)
Amylase
Protease
Lipase
Explanation - β‑galactosidase hydrolyzes lactose into glucose and galactose, removing lactose.
Correct answer is: Lactase (β‑galactosidase)
Q.37 What is the function of transglutaminase in the manufacturing of imitation crab meat?
Cross‑links proteins to mimic crab texture
Adds saltiness
Breaks down fats
Hydrolyzes carbohydrates
Explanation - Transglutaminase forms covalent bonds between proteins, giving a crab‑like chewiness.
Correct answer is: Cross‑links proteins to mimic crab texture
Q.38 Which enzyme is used to break down complex carbohydrates in the fermentation of kombucha?
Amylase
Cellulase
Lactase
Protease
Explanation - Amylase converts tea sugars and added sugars into fermentable monosaccharides.
Correct answer is: Amylase
Q.39 Which enzyme is responsible for converting lactose into lactic acid during cheese ripening?
Lactase
Protease
Amylase
Lipase
Explanation - Lactase hydrolyzes lactose into glucose and galactose; lactic acid bacteria then ferment these sugars into lactic acid.
Correct answer is: Lactase
Q.40 In the enzymatic hydrolysis of whey protein, which enzyme class is predominantly used?
Proteases
Lipases
Amylases
Pectinases
Explanation - Proteases cleave whey proteins into peptides and amino acids for improved functional properties.
Correct answer is: Proteases
Q.41 Which enzyme is commonly used to produce high‑fructose corn syrup from corn starch?
Amylase
Invertase
β‑galactosidase
Lactase
Explanation - Invertase converts sucrose into glucose and fructose, which are key components of HFCS.
Correct answer is: Invertase
Q.42 The primary function of protease in cheese aging is to:
Produce CO₂ for bubble formation
Break down whey proteins to release flavor
Hydrolyze fats for flavor development
Cross‑link casein proteins
Explanation - Protease hydrolysis of whey proteins releases peptides and amino acids that contribute to flavor.
Correct answer is: Break down whey proteins to release flavor
Q.43 Which enzyme is used to reduce bitterness in cocoa butter during chocolate processing?
Protease
Amylase
Lactase
Lipase
Explanation - Protease hydrolyzes bitter peptides in cocoa butter, producing a smoother flavor.
Correct answer is: Protease
Q.44 What is the role of cellulase in the processing of plant‑based meat alternatives?
Degrades cellulose to produce sugar
Breaks down starch for sweetness
Hydrolyzes proteins for texture
Adds fat content
Explanation - Cellulase digests cellulose, liberating sugars that can be used for fermentation or flavor enhancement.
Correct answer is: Degrades cellulose to produce sugar
Q.45 Which enzyme is commonly employed to create a smoother texture in ice cream by breaking down milk proteins?
Lactase
Protease
Amylase
Lipase
Explanation - Protease hydrolyzes milk proteins, reducing ice crystal formation for a smoother ice cream texture.
Correct answer is: Protease
Q.46 During enzymatic fruit juice production, which enzyme ensures removal of pectin to increase juice yield?
Pectinase
Protease
Lipase
Amylase
Explanation - Pectinase breaks pectin in the cell wall, allowing more juice to be extracted.
Correct answer is: Pectinase
Q.47 Which enzyme is key for the enzymatic breakdown of soy protein to produce soy sauce flavor?
Trypsin
Papain
Lactase
Amylase
Explanation - Papain efficiently hydrolyzes soy proteins, releasing amino acids that contribute to soy sauce flavor.
Correct answer is: Papain
Q.48 Which enzyme is used to produce gelatin from animal hides?
Collagenase
Protease
Lipase
Amylase
Explanation - Collagenase cleaves collagen fibers in hides, yielding gelatin.
Correct answer is: Collagenase
Q.49 The application of β‑amylase in brewing primarily aids in:
Reducing alcohol content
Increasing maltose concentration
Enhancing bitterness
Promoting yeast growth
Explanation - β‑amylase converts maltose to glucose, improving fermentable sugar availability.
Correct answer is: Increasing maltose concentration
Q.50 What is the main function of phytase in animal feed?
Breaks down phytate to release phosphorus
Increases calcium absorption
Improves protein digestibility
Reduces feed odor
Explanation - Phytase hydrolyzes phytate, freeing phosphorus for animal utilization.
Correct answer is: Breaks down phytate to release phosphorus
Q.51 Which enzyme is crucial for the enzymatic deacidification of fruit juices?
Lactase
Protease
Amylase
Lipase
Explanation - Lactase breaks down lactose, reducing acid levels in fruit juices.
Correct answer is: Lactase
Q.52 The use of proteases in cheese manufacturing primarily improves:
Flavor profile by releasing peptides
Milk fat content
Acidity level
Color stability
Explanation - Protease hydrolysis yields peptides that contribute to complex cheese flavor.
Correct answer is: Flavor profile by releasing peptides
Q.53 Which enzyme is applied to break down cellulose in plant‑based milk to improve mouthfeel?
Cellulase
Amylase
Lipase
Protease
Explanation - Cellulase reduces fiber content, creating a smoother plant‑milk texture.
Correct answer is: Cellulase
Q.54 In the production of high‑fructose corn syrup, which enzyme is responsible for the hydrolysis of corn starch into glucose?
α‑Amylase
β‑Amylase
Amylase
Pectinase
Explanation - α‑Amylase breaks down starch into dextrins and sugars, forming the base for HFCS.
Correct answer is: α‑Amylase
Q.55 Which enzyme is used to produce a smoother texture in baked goods by breaking down gluten proteins?
Protease
Lactase
Amylase
Pectinase
Explanation - Protease hydrolyzes gluten, reducing dough stiffness and improving softness.
Correct answer is: Protease
Q.56 What is the function of lipase in the production of high‑fat cheese?
Hydrolyzes triglycerides into free fatty acids
Breaks down lactose
Degrades proteins
Stabilizes curds
Explanation - Lipase liberates fatty acids that contribute to cheese aroma and texture.
Correct answer is: Hydrolyzes triglycerides into free fatty acids
Q.57 In the production of plant‑based meat analogues, which enzyme is crucial for fiber digestion to produce fermentable sugars?
Cellulase
Xylanase
Amylase
Protease
Explanation - Cellulase breaks down cellulose, enabling sugar release for flavor and texture development.
Correct answer is: Cellulase
Q.58 Which enzyme is responsible for the hydrolysis of starch into maltose during brewing?
Amylase
β‑Amylase
Lactase
Pepsin
Explanation - Amylase cleaves starch into maltose and glucose for yeast fermentation.
Correct answer is: Amylase
Q.59 Which enzyme is commonly used to reduce bitterness in chocolate by hydrolyzing bitter peptides?
Protease
Lactase
Amylase
Lipase
Explanation - Protease hydrolyzes bitter peptides, improving chocolate flavor.
Correct answer is: Protease
Q.60 Which enzyme is key for the enzymatic conversion of cellulose into glucose in biofuel production?
Cellulase
Xylanase
Amylase
Lactase
Explanation - Cellulase hydrolyzes cellulose into cellobiose and glucose, essential for biofuel fermentation.
Correct answer is: Cellulase
Q.61 The enzyme responsible for breaking down pectin during jam production is:
Pectinase
Protease
Lipase
Amylase
Explanation - Pectinase digests pectin, aiding in gel formation and clarity.
Correct answer is: Pectinase
Q.62 Which enzyme is utilized in the dairy industry to produce lactose‑free milk?
Lactase (β‑galactosidase)
Protease
Amylase
Lipase
Explanation - β‑galactosidase hydrolyzes lactose into glucose and galactose, making milk lactose‑free.
Correct answer is: Lactase (β‑galactosidase)
Q.63 Which enzyme is primarily involved in the enzymatic conversion of soy protein into soy sauce?
Papain
Trypsin
Lactase
Amylase
Explanation - Papain efficiently hydrolyzes soy proteins, producing flavor‑active peptides for soy sauce.
Correct answer is: Papain
Q.64 In the production of high‑fructose corn syrup, which enzyme hydrolyzes sucrose into glucose and fructose?
Invertase
β‑galactosidase
Amylase
Protease
Explanation - Invertase catalyzes the conversion of sucrose to glucose and fructose for HFCS.
Correct answer is: Invertase
Q.65 Which enzyme is employed in enzymatic coffee processing to reduce bitterness?
Protease
Lipase
Amylase
Polyphenol oxidase
Explanation - Protease breaks down bitter peptides in coffee beans, reducing perceived bitterness.
Correct answer is: Protease
Q.66 Which enzyme is used to hydrolyze starch into glucose for the production of glucose‑based sweeteners?
Amylase
Cellulase
Pectinase
Protease
Explanation - Amylase cleaves starch polymers into simpler sugars such as glucose.
Correct answer is: Amylase
Q.67 In enzymatic bread baking, what is the effect of adding xylanase to the dough?
Increases dough extensibility
Creates a sweeter taste
Reduces crust color
Enhances protein cross‑linking
Explanation - Xylanase degrades hemicellulose, improving dough handling and rise.
Correct answer is: Increases dough extensibility
Q.68 Which enzyme is used in the production of whey protein hydrolysates for functional foods?
Protease
Amylase
Lipase
Cellulase
Explanation - Protease breaks down whey proteins into peptides, enhancing digestibility and functional properties.
Correct answer is: Protease
Q.69 Which enzyme is essential for the breakdown of cellulose into glucose during biofuel production?
Cellulase
Amylase
Lipase
Protease
Explanation - Cellulase hydrolyzes cellulose into cellobiose and glucose, the precursor for fermentation.
Correct answer is: Cellulase
Q.70 What enzyme is used to remove pectin from fruit juices to improve clarity?
Pectinase
Protease
Amylase
Lipase
Explanation - Pectinase digests pectin, which reduces cloudiness in fruit juices.
Correct answer is: Pectinase
Q.71 Which enzyme is used to hydrolyze lactose in dairy products for lactose‑free products?
Lactase (β‑galactosidase)
Protease
Amylase
Lipase
Explanation - β‑galactosidase hydrolyzes lactose into glucose and galactose, making it suitable for lactose‑intolerant consumers.
Correct answer is: Lactase (β‑galactosidase)
Q.72 Which enzyme is used in the enzymatic tenderization of meat?
Protease
Lipase
Amylase
Pectinase
Explanation - Proteases break down collagen and other proteins, improving meat tenderness.
Correct answer is: Protease
Q.73 Which enzyme is critical for the conversion of sucrose into glucose and fructose in the food industry?
Invertase
Lactase
Amylase
Protease
Explanation - Invertase splits sucrose into glucose and fructose, key for high‑fructose syrup and other products.
Correct answer is: Invertase
Q.74 Which enzyme is used to produce a smoother texture in ice cream by breaking down milk proteins?
Protease
Lactase
Amylase
Lipase
Explanation - Protease hydrolyzes milk proteins, reducing ice crystal size and improving ice cream texture.
Correct answer is: Protease
Q.75 In the enzymatic deacidification of fruit juices, which enzyme is applied?
Lactase
Protease
Amylase
Lipase
Explanation - Lactase breaks down lactose, which can lower acidity in certain fruit juices.
Correct answer is: Lactase
Q.76 Which enzyme is responsible for hydrolyzing casein in cheese to produce flavor peptides?
Protease
Amylase
Lipase
Pectinase
Explanation - Protease cleaves casein into peptides that develop complex flavors during aging.
Correct answer is: Protease
Q.77 Which enzyme is used to produce high‑fructose corn syrup from corn starch?
Amylase
Invertase
β‑galactosidase
Lactase
Explanation - Invertase converts sucrose into glucose and fructose, forming the basis of HFCS.
Correct answer is: Invertase
Q.78 Which enzyme is used in the production of plant‑based protein beverages to improve mouthfeel?
Cellulase
Protease
Amylase
Lipase
Explanation - Cellulase breaks down cell wall cellulose, resulting in a smoother beverage.
Correct answer is: Cellulase
Q.79 The enzyme used to convert starch into sugars in the production of glucose syrup is:
Amylase
Pectinase
Protease
Lipase
Explanation - Amylase hydrolyzes starch into maltose and glucose, which are further processed into syrup.
Correct answer is: Amylase
Q.80 Which enzyme is employed to break down lactose in dairy products?
Lactase (β‑galactosidase)
Protease
Amylase
Lipase
Explanation - β‑galactosidase splits lactose into glucose and galactose, creating lactose‑free products.
Correct answer is: Lactase (β‑galactosidase)
Q.81 In the production of tofu, which enzyme coagulates soy proteins?
Chymosin
Lactase
Protease
Amylase
Explanation - Chymosin cleaves κ‑casein, causing soy proteins to coagulate and form tofu.
Correct answer is: Chymosin
Q.82 Which enzyme is used in the enzymatic breakdown of cellulose for bioethanol production?
Cellulase
Amylase
Lactase
Protease
Explanation - Cellulase digests cellulose into fermentable sugars for ethanol production.
Correct answer is: Cellulase
Q.83 The main enzyme used to produce high‑fructose corn syrup is:
Invertase
Lactase
Amylase
Protease
Explanation - Invertase breaks sucrose into glucose and fructose, creating HFCS.
Correct answer is: Invertase
Q.84 Which enzyme is crucial for the enzymatic hydrolysis of whey proteins?
Protease
Lipase
Amylase
Pectinase
Explanation - Protease splits whey proteins into smaller peptides, enhancing digestibility and functional properties.
Correct answer is: Protease
Q.85 Which enzyme is responsible for breaking down pectin during jam production?
Pectinase
Protease
Lipase
Amylase
Explanation - Pectinase digests pectin, aiding gel formation and clarity in jam.
Correct answer is: Pectinase
Q.86 Which enzyme is used to reduce bitterness in chocolate?
Protease
Lactase
Amylase
Lipase
Explanation - Protease hydrolyzes bitter peptides, improving chocolate flavor.
Correct answer is: Protease
Q.87 Which enzyme is used to break down starch into glucose for the production of glucose syrup?
Amylase
Pectinase
Protease
Lipase
Explanation - Amylase hydrolyzes starch into maltose and glucose, which are further processed into syrup.
Correct answer is: Amylase
Q.88 In breadmaking, which enzyme improves dough extensibility and loaf volume?
Protease
Amylase
Lactase
Pectinase
Explanation - Proteases cleave gluten proteins, making dough more extensible and increasing loaf volume.
Correct answer is: Protease
Q.89 Which enzyme is critical for producing a smoother texture in plant‑based milk?
Cellulase
Protease
Amylase
Lipase
Explanation - Cellulase breaks down plant fiber, yielding a smoother plant‑milk texture.
Correct answer is: Cellulase
Q.90 In the enzymatic breakdown of cellulose for biofuel production, which enzyme is essential?
Cellulase
Amylase
Pectinase
Protease
Explanation - Cellulase hydrolyzes cellulose into glucose, the key fermentable sugar for biofuels.
Correct answer is: Cellulase
Q.91 Which enzyme is employed to reduce acidity in fruit juices?
Lactase
Protease
Amylase
Lipase
Explanation - Lactase breaks down lactose, reducing acid content in some fruit juices.
Correct answer is: Lactase
Q.92 Which enzyme is used to produce high‑fructose corn syrup from corn starch?
Amylase
Invertase
β‑galactosidase
Lactase
Explanation - Invertase splits sucrose into glucose and fructose, forming HFCS.
Correct answer is: Invertase
Q.93 Which enzyme is used in the production of fermented soy sauce to hydrolyze soy proteins?
Papain
Trypsin
Lactase
Amylase
Explanation - Papain efficiently breaks down soy proteins, generating flavor‑active peptides.
Correct answer is: Papain
Q.94 Which enzyme is used to degrade starch in the production of glucose syrup?
Amylase
Cellulase
Pectinase
Protease
Explanation - Amylase hydrolyzes starch into simpler sugars for syrup production.
Correct answer is: Amylase
Q.95 What enzyme is applied to break down cellulose in plant‑based products to improve digestibility?
Cellulase
Amylase
Protease
Lipase
Explanation - Cellulase digests cellulose, enhancing the digestibility of plant‑based foods.
Correct answer is: Cellulase
Q.96 Which enzyme is used to create a smoother texture in baked goods by breaking down gluten?
Protease
Amylase
Pectinase
Lipase
Explanation - Protease hydrolyzes gluten proteins, making dough softer and easier to bake.
Correct answer is: Protease
Q.97 Which enzyme is used to convert starch into glucose for high‑fructose corn syrup?
α‑Amylase
β‑Amylase
Invertase
Lactase
Explanation - α‑Amylase breaks down starch into dextrins and sugars for HFCS production.
Correct answer is: α‑Amylase
Q.98 In the production of high‑fat cheese, which enzyme hydrolyzes triglycerides into free fatty acids?
Lipase
Protease
Amylase
Lactase
Explanation - Lipase liberates fatty acids from triglycerides, enhancing cheese flavor.
Correct answer is: Lipase
Q.99 Which enzyme is used in the enzymatic cleaning of textiles to remove protein stains?
Protease
Lipase
Amylase
Pectinase
Explanation - Protease hydrolyzes protein-based stains, facilitating their removal from fabrics.
Correct answer is: Protease
Q.100 Which enzyme is crucial in the enzymatic conversion of sucrose into glucose and fructose for sweeteners?
Invertase
Lactase
Amylase
Protease
Explanation - Invertase hydrolyzes sucrose into glucose and fructose, forming a key sweetener component.
Correct answer is: Invertase
Q.101 Which enzyme is used to degrade cellulose in biofuel production?
Cellulase
Amylase
Lactase
Protease
Explanation - Cellulase breaks down cellulose into fermentable sugars for biofuel production.
Correct answer is: Cellulase
Q.102 Which enzyme is responsible for the enzymatic breakdown of starch in glucose syrup production?
Amylase
Lactase
Protease
Lipase
Explanation - Amylase hydrolyzes starch into maltose and glucose for syrup manufacturing.
Correct answer is: Amylase
Q.103 Which enzyme is applied in fruit juice clarification to remove haze?
Protease
Amylase
Lipase
Cellulase
Explanation - Protease breaks down haze‑forming proteins, clarifying the juice.
Correct answer is: Protease
Q.104 Which enzyme is employed in cheese production to produce a smoother texture?
Protease
Amylase
Lactase
Lipase
Explanation - Protease hydrolyzes proteins, reducing hardness and improving texture.
Correct answer is: Protease
Q.105 Which enzyme is used to create a smoother texture in plant‑based milk by breaking down cellulose?
Cellulase
Protease
Amylase
Lipase
Explanation - Cellulase digests plant cell wall cellulose, resulting in a smoother beverage.
Correct answer is: Cellulase
Q.106 Which enzyme is employed in the enzymatic breakdown of starch for bioethanol production?
Amylase
Cellulase
Lactase
Protease
Explanation - Amylase converts starch into fermentable sugars, essential for bioethanol fermentation.
Correct answer is: Amylase
Q.107 Which enzyme is responsible for reducing bitterness in coffee beans during processing?
Protease
Lipase
Amylase
Polyphenol oxidase
Explanation - Protease degrades bitter peptides in coffee beans, reducing bitterness.
Correct answer is: Protease
Q.108 Which enzyme is essential for the enzymatic conversion of lactose into glucose and galactose?
β‑galactosidase (lactase)
Amylase
Protease
Lipase
Explanation - β‑galactosidase hydrolyzes lactose into its component sugars for lactose‑free products.
Correct answer is: β‑galactosidase (lactase)
Q.109 Which enzyme is used to produce high‑fructose corn syrup from corn starch?
Invertase
Lactase
Amylase
Protease
Explanation - Invertase converts sucrose into glucose and fructose, the building blocks of HFCS.
Correct answer is: Invertase
Q.110 Which enzyme is employed in the enzymatic hydrolysis of whey proteins to improve digestibility?
Protease
Lactase
Amylase
Lipase
Explanation - Protease breaks whey proteins into smaller peptides, enhancing digestibility.
Correct answer is: Protease
Q.111 Which enzyme is used to produce a smoother texture in baked goods by breaking down gluten?
Protease
Amylase
Lactase
Lipase
Explanation - Protease hydrolyzes gluten proteins, resulting in a softer, more extensible dough.
Correct answer is: Protease
Q.112 In the enzymatic conversion of sucrose into glucose and fructose for high‑fructose corn syrup, which enzyme is used?
Invertase
Amylase
β‑galactosidase
Lactase
Explanation - Invertase hydrolyzes sucrose into its monosaccharide components for HFCS.
Correct answer is: Invertase
Q.113 Which enzyme is used to reduce bitterness in chocolate by breaking down bitter peptides?
Protease
Amylase
Lactase
Lipase
Explanation - Protease degrades bitter peptides in chocolate, improving taste.
Correct answer is: Protease
Q.114 Which enzyme is essential for the enzymatic breakdown of cellulose in plant‑based food products?
Cellulase
Amylase
Pectinase
Protease
Explanation - Cellulase digests cellulose, improving texture and digestibility.
Correct answer is: Cellulase
Q.115 Which enzyme is used to convert starch into maltose during brewing?
Amylase
β‑Amylase
Lactase
Protease
Explanation - β‑Amylase cleaves starch into maltose, which is fermented by yeast.
Correct answer is: β‑Amylase
Q.116 Which enzyme is used in the enzymatic cleaning of textiles to remove protein stains?
Protease
Lipase
Amylase
Pectinase
Explanation - Protease hydrolyzes protein stains, making them easier to wash out.
Correct answer is: Protease
Q.117 Which enzyme is used to produce high‑fructose corn syrup from corn starch?
Invertase
Lactase
Amylase
Protease
Explanation - Invertase splits sucrose into glucose and fructose, creating HFCS.
Correct answer is: Invertase
Q.118 Which enzyme is used to reduce bitterness in chocolate?
Protease
Lactase
Amylase
Lipase
Explanation - Protease breaks bitter peptides in chocolate, improving flavor.
Correct answer is: Protease
Q.119 Which enzyme is critical for the enzymatic hydrolysis of whey proteins for functional foods?
Protease
Amylase
Lactase
Lipase
Explanation - Protease converts whey proteins into peptides, enhancing functionality.
Correct answer is: Protease
Q.120 Which enzyme is used to produce a smoother texture in baked goods by breaking down gluten?
Protease
Amylase
Lactase
Lipase
Explanation - Protease hydrolyzes gluten proteins, softening the dough.
Correct answer is: Protease
Q.121 Which enzyme is used in the enzymatic conversion of starch into glucose for high‑fructose corn syrup?
α‑Amylase
β‑Amylase
Invertase
Lactase
Explanation - α‑Amylase breaks down starch into sugars for HFCS production.
Correct answer is: α‑Amylase
Q.122 Which enzyme is used to hydrolyze triglycerides into free fatty acids in high‑fat cheese?
Lipase
Protease
Amylase
Lactase
Explanation - Lipase liberates free fatty acids from triglycerides, enhancing cheese flavor.
Correct answer is: Lipase
Q.123 Which enzyme is essential for the breakdown of pectin during jam production?
Pectinase
Protease
Lactase
Amylase
Explanation - Pectinase digests pectin, aiding in gel formation and clarity.
Correct answer is: Pectinase
Q.124 Which enzyme is used to produce a smoother texture in plant‑based milk by breaking down cellulose?
Cellulase
Protease
Amylase
Lipase
Explanation - Cellulase digests plant cell walls, producing a smoother beverage.
Correct answer is: Cellulase
Q.125 Which enzyme is employed to reduce bitterness in chocolate during processing?
Protease
Lactase
Amylase
Lipase
Explanation - Protease hydrolyzes bitter peptides, improving chocolate flavor.
Correct answer is: Protease
Q.126 Which enzyme is essential for the enzymatic hydrolysis of cellulose for bioethanol production?
Cellulase
Amylase
Lactase
Protease
Explanation - Cellulase breaks cellulose into fermentable sugars for ethanol production.
Correct answer is: Cellulase
Q.127 Which enzyme is used to hydrolyze lactose in dairy products for lactose‑free products?
β‑Galactosidase (lactase)
Amylase
Protease
Lipase
Explanation - β‑Galactosidase splits lactose into glucose and galactose.
Correct answer is: β‑Galactosidase (lactase)
Q.128 Which enzyme is employed in the enzymatic hydrolysis of whey proteins for functional foods?
Protease
Amylase
Lactase
Lipase
Explanation - Protease converts whey proteins into peptides, enhancing digestibility.
Correct answer is: Protease
Q.129 Which enzyme is used to produce high‑fructose corn syrup from corn starch?
Invertase
Lactase
Amylase
Protease
Explanation - Invertase splits sucrose into glucose and fructose, forming HFCS.
Correct answer is: Invertase