10 Questions
What is the term used to refer to the entire active complex of an enzyme, including the apoenzyme and cofactor?
Holoezyme
Which of the following is a non-protein organic substance that is thermostable and loosely attached to the protein part of an enzyme?
NAD
What is the main function of catalysts in enzyme action?
To reduce the energy barrier required for the transformation of a reactant into a product
Which enzyme is specifically mentioned as being used in bread making to produce dough that will rise easily and hold its shape and cell structure?
Amylases
In the context of wine production, which microorganisms are specifically mentioned as being used to produce enzymes such as pectinases, β-glycosidases, and β-glucanases?
A. niger, T. harzianum, L. fermentum
Which of the following best represents the functionality of exogenous enzymes?
Enhancing food quality and stability
What is the main challenge posed by endogenous enzymes?
Controlling their presence in the food matrix
What differentiates an active enzyme from an inactive enzyme?
Presence of non-protein component
What is the main function of all enzymes mentioned?
Maintaining food quality
How are food enzymes generally classified according to the text?
As endogenous or exogenous sources
Study Notes
Enzyme Terminology
- The entire active complex of an enzyme, including the apoenzyme and cofactor, is referred to as the holoenzyme.
Enzyme Components
- A cofactor is a non-protein organic substance that is thermostable and loosely attached to the protein part of an enzyme.
Enzyme Function
- The main function of catalysts in enzyme action is to speed up chemical reactions.
Enzymes in Food Production
- Amylase is an enzyme specifically used in bread making to produce dough that will rise easily and hold its shape and cell structure.
- Yeast is used in wine production to produce enzymes such as pectinases, β-glycosidases, and β-glucanases.
Exogenous and Endogenous Enzymes
- Exogenous enzymes are added to a system to perform a specific function.
- The main challenge posed by endogenous enzymes is that they can break down the food itself.
Enzyme Activity
- An active enzyme is differentiated from an inactive enzyme by its ability to catalyze chemical reactions.
Enzyme Classification
- Food enzymes are generally classified as either exogenous or endogenous enzymes.
Test your knowledge on enzymes in food processing, including their function, classification, and control. Explore the role of enzymes in transforming foods, producing food ingredients, and maintaining food quality.
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