Tgase (Transglutaminase)

Food Science & Technology Quiz (09/08/2021)

Q1. ________ Is A Catalyst In The Polymerization Of Milk Proteins.

A. Chymosin
B. Phospholipases
C. Peptidase
D. Transglutaminase (Tgase)

ANSWER – D. Transglutaminase (Tgase)

  • Explanation – Tgase (Transglutaminase) Is A Catalyst In The Polymerization Of Milk Proteins That Improves The Characteristics Of Milk Products. Almost All Eukaryotic And Prokaryotic Species Contain The Enzyme. The Use Of The Transglutaminase Enzyme To Crosslink Milk Proteins Resulted In Increased Gel Firmness And Whey Incorporation, Increasing Cottage Cheese Yield.


Q2. Hemicellulases Are Also Known As _____.

B. Protease
C. Pentosanases
D. Glucose Oxidase

ANSWER- C. Pentosanases

  • Explanation – Pentosanases Is Another Name For Hemicellulases. They Are Made Up Of Both Exo And Endo Enzymes. Aspergillus Niger, Trichoderma Viride, Is The Source Of Commercial Hemicellulase. Hemicellulase Is Mostly Used In The Baking Industry. It Is Used In Cake Mixes, Baked Goods, And Frozen Dough.


Q3. _________ Is An Alkaline Serine Protease.

A. Subtilisin
B. Lysostaphin
C. Lysins
D. Lysozyme

ANSWER: A. Subtilisin

  • Explanation: Subtilisin Is A Protein-Digesting Enzyme That Was First Discovered In Bacillus Subtilis. Subtilisin Is A Serine Protease With An Alkaline PH. Biocatalyst Is Widely Utilized In Industry For A Variety Of Processes. Bacillus Subtills’ Antibiotic Substance, Subtilin, Was Found To Be Most Effective Against Gram-Positive Bacteria.


Q4. Which Of The Following Is Formed When Odd Chain Fatty Acids Undergo Beta-Oxidation?

A. Acetyl CoA
B. Propionyl CoA
C. Malonyl CoA
D. All Of The Above

ANSWER – B. Propionyl CoA

  • Explanation– The Oxidation Of Fatty Acids With Double Bonds Necessitates Extra Stages. Similarly, At The Last Thiolysis Stage, Fatty Acids With An Odd Number Of Carbon Atoms Produce Propionyl CoA, Which Must Be Transformed Into A Useful Form By Further Enzyme Processes.


Q5. ________ Is The First Enzyme Reported To Be Found In Milk.

A. Lactoperoxidase
B. Lactase
C. Catalases
D. Amylases

ANSWER: A. Lactoperoxidase

  • Explanation: Lactoperoxidase Is A Naturally Occurring Enzyme Found In Raw Milk, Colostrum, And Saliva. It’s The First Time An Enzyme Has Been Discovered In Milk. It’s The Most Heat-Resistant Enzyme There Is. By Oxidizing Thiocyanate In The Presence Of Hydrogen Peroxide, It Has Antimicrobial Action. Lactoperoxidase Is A Bactericidal Enzyme In Milk That Kills Gram-Negative Bacteria.


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