Food Enzymology - Food Chemistry and Nutrition - Engineering Sciences Previous Year Questions

1

2008 · Engineering Sciences · Food Chemistry and Nutrition · Food Enzymology

Engineering Sciences (XE) 2008

If \( v \) is the reaction rate, \( V_{max} \) is the maximum reaction rate, \( K_m \) is the Michaelis-Menten constant and \( [S] \) is the substrate concentration, the Lineweaver-Burk plot for NO INHIBITION enzymatic reaction can be written as

A

\(\frac{1}{v} = \frac{K_m}{V_{max}} \frac{1}{[S]} + \frac{1}{V_{max}} \)

B

\(\frac{1}{v} = \frac{K_m [S]}{V_{max}} + \frac{1}{V_{max}} \)

C

\(\frac{1}{v} = \frac{K_m}{V_{max}} + \frac{[S]}{V_{max}} \)

D

\(\frac{1}{v} = \frac{K_m}{V_{max}} + \frac{[S]^2}{V_{max}} \)

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2

2011 · Engineering Sciences · Food Chemistry and Nutrition · Food Enzymology

Engineering Sciences (XE) 2011

The initial reaction velocity for this enzyme catalyzed reaction will be

A

6.5 micro moles per litre per min

B

17.8 micro moles per litre per min

C

13.0 micro moles per litre per min

D

8.9 micro moles per litre per min

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3

2011 · Engineering Sciences · Food Chemistry and Nutrition · Food Enzymology

Engineering Sciences (XE) 2011

Addition of a competitive inhibitor (K_i = 3 × 10^-4 M) at a concentration of 5 × 10^-4 M to the above reaction system will result in the inhibition of enzymatic reaction by

A

24.0%

B

62.5%

C

76.0%

D

57.5%

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4

2012 · Engineering Sciences · Food Chemistry and Nutrition · Food Enzymology

Engineering Sciences (XE) 2012

The following plot represents the Lineweaver-Burk equation of an enzymatic reaction both in the presence and the absence of inhibitor. Here, V is the velocity of reaction and S is the substrate concentration.

The nature of inhibition shown in the plot is

A

Non-competitive

B

Anti-competitive

C

Competitive

D

Mixed type

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5

2013 · Engineering Sciences · Food Chemistry and Nutrition · Food Enzymology

Engineering Sciences (XE) 2013

The K_m value of the enzyme in molar concentration (M) is

A

2.5 x 10⁻⁵

B

5.0 x 10⁻⁵

C

2.5 x 10⁻⁴

D

5.0 x 10⁻⁴

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6

2013 · Engineering Sciences · Food Chemistry and Nutrition · Food Enzymology

Engineering Sciences (XE) 2013

Match the products in Group I with the enzymes used for their preparation given in Group II.
Group I
P) Aspartame
Q) Cocoa butter substitute
R) High fructose corn syrup
S) Lactose free milk
Group II
1) Lipase
2) Glucose isomerase
3) Thermolysin
4) Invertase
5) Beta galactosidase

A

P-2, Q-1, R-4, S-3

B

P-3, Q-1, R-2, S-5

C

P-1, Q-3, R-2, S-4

D

P-1, Q-2, R-4, S-5

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7

2013 · Engineering Sciences · Food Chemistry and Nutrition · Food Enzymology

Engineering Sciences (XE) 2013

If the enzyme concentration for the reaction is doubled at a substrate concentration of 5.0 x 10⁻⁵ M, the initial reaction velocity in nmol l⁻¹ min⁻¹ will be

A

37.5

B

50

C

60

D

100

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8

2015 · Engineering Sciences · Food Chemistry and Nutrition · Food Enzymology

Engineering Sciences (XE) 2015

Match the enzyme in Group I with its corresponding application in Group II
Group I
(P) Chymosin
(Q) Sulfhydryl oxidase
(R) β-Galactosidase
(S) Microbial proteases
Group II
(1) Removal of cooked flavor from milk
(2) Soybean milk coagulation
(3) For rennet puddings
(4) Lactose removal

A

P-3, Q-2, R-1, S-4

B

P-3, Q-1, R-4, S-2

C

P-1, Q-3, R-4, S-2

D

P-4, Q-3, R-2, S-1

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9

2016 · Engineering Sciences · Food Chemistry and Nutrition · Food Enzymology

Engineering Sciences (XE) 2016

Match the enzymes in Column I with their functions in Column II

A

Column I	Column II
P. Amylase	1. Conversion of sucrose to glucose and fructose
Q. Invertase	2. Softening of dough
R. Phosphatase	3. Effectiveness of pasteurization
S. Protease	4. Conversion of starch to maltose

B

P-1, Q-2, R-3, S-4

C

P-4, Q-1, R-3, S-2

D

P-1, Q-4, R-2, S-3

E

P-2, Q-4, R-3, S-1

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10

2023 · Engineering Sciences · Food Chemistry and Nutrition · Food Enzymology

Engineering Sciences (XE) 2023

Match the enzyme in Column I with its application in food processing/reaction given in Column II.

A

P-4, Q-3, R-2, S-1

B

P-3, Q-1, R-2, S-4

C

P-4, Q-2, R-3, S-1

D

P-1, Q-4, R-2, S-3

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11

2025 · Engineering Sciences · Food Chemistry and Nutrition · Food Enzymology

Engineering Sciences (XE) 2025

Match the following enzymes in Column I with their applications in Column II.

Column I	Column II
P	β-Glucanase	1	Fruit juice clarification
Q	α- and β-Amylases	2	Bread making
R	Pectinase	3	Meat tenderization
S	Papain	4	Brewing

A

P-3;Q-1;R-2;S-4

B

P-4;Q-2;R-1;S-3

C

P-2;Q-4;R-1;S-3

D

P-1;Q-2;R-3;S-4

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