Questions and Answers
What is the primary concern in selecting raw materials for growth media in enzyme production through fermentation?
What should be marked properly on the labels of enzyme products to identify them correctly?
What is the primary concern in using microbial cultures in enzyme production through fermentation?
What is the role of government food regulatory agencies in enzyme production?
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What is the main consideration in selecting ingredients for standardization in enzyme production?
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What should be avoided in selecting genetic material for enzyme production through fermentation?
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What is the primary concern in packaging materials and labels for enzyme products?
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What is the main consideration in using preservatives and emulsifiers in enzyme production?
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What is the role of religious regulatory agencies in enzyme production?
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What is the main consideration in selecting microbial cultures for enzyme production through fermentation?
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Which of the following statements accurately describes the role of government food regulatory agencies in enzyme production through fermentation?
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When considering the use of microbial cultures in enzyme production through fermentation, what is the primary factor that distinguishes halal-acceptable indigenous cultures from those derived through biotechnology?
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In a conventional enzyme extraction process using animal organs, what is the primary consideration when selecting ingredients for standardization, such as preservatives and emulsifiers?
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Which of the following statements BEST describes the halal control point related to packaging materials and labels in enzyme production?
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Which of the following statements accurately reflects the significance of utilizing halal-acceptable ingredients for growth media in enzyme production through fermentation?
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Study Notes
Enzymes in Halal Food Productions
- Enzymes play a vital function in the regulation and performance of living cells, speeding up reactions and catalyzing specific reactions.
- Enzymes have been used for many centuries, with evidence of their use in cheese making dating back to 800 B.C.
- Major food industry uses of enzymes include:
- Cheese making
- Baking
- Fruit and vegetable processing
- Food ingredient production
- Brewing and winemaking
Uses of Enzymes in Food
- In the baking industry, enzymes help improve the quality, freshness, and shelf life of breads and baked goods.
- Enzymes convert sugars to alcohol and carbon dioxide, causing dough to rise, strengthen gluten networks, and modify triglycerides.
- In cheese making, enzymes help milk coagulate, accelerate cheese ripening, and reduce allergic properties of dairy products.
- Enzymes are used to:
- Increase yields and improve color and aroma in juice production
- Clarify juices and extract essential oils
- Improve texture of fruit pieces used in food products
- Extract vegetable oil
- Modify oils to improve nutritional value
Classification of Enzymes
- Enzymes are classified into six categories:
- Oxidoreductases (catalyze oxidation reactions)
- Transferases (catalyze transfer of groups between molecules)
- Hydrolases (catalyze reaction of chemical with water)
- Lyases (catalyze reactions producing double bonds)
- Isomerases (catalyze transfer of groups on same molecule)
- Ligases (catalyze joining of molecules)
Bioengineered Enzymes
- Bioengineered enzymes are produced through gene splicing and are grown in closed vessels in the presence of liquid nutrients and oxygen.
- Methods employed for growth and production of enzymes include submerged fermentation.
- Temperature, oxygen consumption, and pH are carefully controlled to optimize enzyme production.
Halal Control Points in Enzyme Productions
- Harvesting involves removing solids (biomass) by filtration or centrifugation, followed by evaporation to concentrate enzymes.
- Enzymes can be further purified by ion exchange before processing into powders, liquids, or granules.
- Halal control points include:
- HCP1: Animal organs should be from halal-slaughtered animals.
- HCP2: Equipment must be thoroughly cleaned to avoid contamination.
- HCP3: Chemicals used to release or make enzymes soluble must be suitable for halal production.
- HCP4: Ingredients used for standardization must be suitable for halal production.
- HCP5: Labels should be marked properly, including halal markings.
- Raw materials for growth media should be halal acceptable, and microbial cultures should be from halal species or be genetically engineered from halal sources.
Enzymes in Halal Food Productions
- Enzymes play a vital function in the regulation and performance of living cells, speeding up reactions and catalyzing specific reactions.
- Enzymes have been used for many centuries, with evidence of their use in cheese making dating back to 800 B.C.
- Major food industry uses of enzymes include:
- Cheese making
- Baking
- Fruit and vegetable processing
- Food ingredient production
- Brewing and winemaking
Uses of Enzymes in Food
- In the baking industry, enzymes help improve the quality, freshness, and shelf life of breads and baked goods.
- Enzymes convert sugars to alcohol and carbon dioxide, causing dough to rise, strengthen gluten networks, and modify triglycerides.
- In cheese making, enzymes help milk coagulate, accelerate cheese ripening, and reduce allergic properties of dairy products.
- Enzymes are used to:
- Increase yields and improve color and aroma in juice production
- Clarify juices and extract essential oils
- Improve texture of fruit pieces used in food products
- Extract vegetable oil
- Modify oils to improve nutritional value
Classification of Enzymes
- Enzymes are classified into six categories:
- Oxidoreductases (catalyze oxidation reactions)
- Transferases (catalyze transfer of groups between molecules)
- Hydrolases (catalyze reaction of chemical with water)
- Lyases (catalyze reactions producing double bonds)
- Isomerases (catalyze transfer of groups on same molecule)
- Ligases (catalyze joining of molecules)
Bioengineered Enzymes
- Bioengineered enzymes are produced through gene splicing and are grown in closed vessels in the presence of liquid nutrients and oxygen.
- Methods employed for growth and production of enzymes include submerged fermentation.
- Temperature, oxygen consumption, and pH are carefully controlled to optimize enzyme production.
Halal Control Points in Enzyme Productions
- Harvesting involves removing solids (biomass) by filtration or centrifugation, followed by evaporation to concentrate enzymes.
- Enzymes can be further purified by ion exchange before processing into powders, liquids, or granules.
- Halal control points include:
- HCP1: Animal organs should be from halal-slaughtered animals.
- HCP2: Equipment must be thoroughly cleaned to avoid contamination.
- HCP3: Chemicals used to release or make enzymes soluble must be suitable for halal production.
- HCP4: Ingredients used for standardization must be suitable for halal production.
- HCP5: Labels should be marked properly, including halal markings.
- Raw materials for growth media should be halal acceptable, and microbial cultures should be from halal species or be genetically engineered from halal sources.
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Description
A quiz about halal food technology and science, covering topics related to food safety and quality. This quiz is designed for students in the Department of Technology and Natural Resources. Test your knowledge of halal food principles and practices.
