Enzyme Functions in Food Industry

The video tutorial covers the importance of enzymes in food processing, detailing their classification into exogenous and endogenous types. It explains the six main classes of enzymes, including oxidoreductase, transferase, hydrolases, and lias, highlighting their roles and applications in the food industry. The tutorial also discusses factors affecting enzyme activity, such as temperature and pH, and methods for enzyme stabilization, like immobilization.

What are enzymes primarily composed of?

• Carbohydrates and lipids

• Proteins and co-factors

• Nucleic acids and vitamins

• Minerals and water

Which type of enzyme is added intentionally to food products?

• Exogenous enzymes

• Natural enzymes

• Catalytic enzymes

• Endogenous enzymes

Which enzyme is known as 'meat glue' due to its ability to modify proteins?

• Lactase

• Invertase

• Transglutaminase

• Lipase

What is the main cause of browning in fruits and vegetables?

• Lipoxygenase

• Polyphenol oxidase

• Transglutaminase

• Invertase

What is the primary function of hydrolases in the food industry?

• To hydrolyze chemical bonds

• To oxidize food components

• To transfer functional groups

• To isomerize sugars

Which enzyme is used to produce lactose-free dairy products?

• Lactase

• Amylase

• Protease

• Lipase

What is the role of glucose isomerase in the food industry?

• Converting glucose to fructose

• Breaking down proteins

• Hydrolyzing fats

• Stabilizing food colors

Which enzyme class is involved in the decomposition of pectin?

• Transferases

• Isomerases

• Lyases

• Hydrolases

Which factor does NOT affect enzyme activity?

• Color of the enzyme

• pH

• Temperature

• Enzyme concentration

What is enzyme immobilization?

• A method to increase enzyme activity

• A process to stabilize enzymes for reuse

• A technique to change enzyme color

• A way to decrease enzyme concentration