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

1

2008 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2008

The major protein in corn is

A

Oryzenin

B

Glutenin

C

Zein

D

Hordenin

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2

2008 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2008

Potassium bromate is used to improve the gluten quality of wheat dough by increasing

A

protein-protein ester linkages

B

protein-protein disulphide linkages

C

protein-protein interaction with large number of H-bonds

D

protein-starch interaction with large number of H-bonds

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3

2008 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2008

Protein denaturation is a phenomenon of change in three dimensional structure of protein, and consequentially an alteration of its functionality. Which of the following statement is NOT related to protein denaturation?

A

Accessibility of proteolytic enzymes to peptide bonds increases

B

Solubility and enzymatic activity of native protein decrease

C

Intrinsic viscosity and optical rotation of the protein solution increase

D

Increase in intrinsic viscosity through formation of amino acids by hydrolysis

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4

2009 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2009

Among the following amino acids, the one that has a disulfide linkage is

A

(-)-proline

B

(-)-cystine

C

(-)-cysteine

D

(-)-histidine

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5

2010 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2010

Identify the amino acid tyrosine from the following structures

A

Structure A

B

Structure B

C

Structure C

D

Structure D

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6

2011 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2011

The protein responsible for spongy structure in bread is

A

Albumin

B

Zein

C

Gluten

D

Gliadin

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7

2013 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2013

The weight gain (in gram) per gram protein consumed is called

A

Net Protein Ratio (NPR)

B

Biological Value (BV)

C

Protein Efficiency Ratio (PER)

D

Chemical Score (CS)

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8

2013 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2013

Which of the following statements is NOT CORRECT in relation to muscle proteins ?

A

Actin and myosin interact to form actomyosin which is responsible for muscle contraction

B

Collagen contributes to the toughness of muscles due to its abundant presence

C

Elastin, a constituent of ligaments, is tougher than collagen

D

Actomyosin is not the main state of actin and myosin in post-mortem muscles

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9

2013 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2013

Kawashikor disease is caused due to the deficiency of

A

lysine

B

unsaturated fatty acids

C

vitamin K

D

protein

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10

2015 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2015

Heat-treated legume seed proteins are more digestible than those of untreated legume seed proteins due to

A

reaction of reducing sugars with ε-amino group of lysine

B

increased binding of lectins to intestinal mucosal cells

C

thermolabile nature of lectins and Kunitz-type protease inhibitors

D

thermolabile nature of Bowman-Birk type of inhibitor

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11

2015 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2015

Undesirable bitterness frequently encountered in cured cheese is due to the

A

presence of naringen

B

formation of limonin

C

overall hydrophobicity of amino acid side-chains in peptide

D

conversion of humulone to isohumulone

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12

2016 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2016

a) Assertion: Presence of low sulphur containing amino acids make casein in milk to boil, sterilize and concentrate without coagulation even at higher temperature.
r) Reason: This is due to the restricted formation of di-sulphide bonds resulting in increased stability.
Choose the correct answer from the following

A

Both a) and r) are true and r) is the correct reason for a)

B

Both a) and r) are true but r) is not the correct reason for a)

C

is true but r) is false

D

is true but r) is false

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13

2019 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2019

Colloidal stability of milk casein is because of the highly hydrated carbohydrate residues in ______.

A

α_s1 casein

B

α_s2 casein

C

β casein

D

κ casein

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14

2020 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2020

Match the protein in Column I with its food source in Column II.

A

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

B

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

C

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

D

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

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15

2021 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2021

The Protein Efficiency Ratio (PER) is defined as

A

Percentage of absorbed nitrogen retained in the body

B

Weight gain in body mass (in gram) per gram protein intake

C

Ratio of essential and non-essential amino acids in a protein

D

Percent in vitro digestibility of a protein

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16

2021 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2021

Which one of the following enzymes is involved in proteolysis of casein in cheese during aging?

A

Myrosinase

B

Alliinases

C

Cathepsin

D

Plasmin

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17

2022 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2022

Which among the following statements are true with respect to protein denaturation?

A

There may be an increase in α-helix and β-sheet structure

B

It is an irreversible process

C

When fully denatured, globular proteins resemble a random coil

D

The peptide bonds are broken

Check answer

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18

2023 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2023

Which among the followings is NOT an essential amino acid?

A

L-Phenylalanine

B

L-Valine

C

L-Lysine

D

L-Arginine

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19

2025 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2025

Which of the following sequence of events occurs during formation of egg-white gel?
Assume: P_N: Native protein; P_D: Denatured protein; P_A: Aggregated protein; P_G: Protein gel
→: forward reaction; ↔: reversible reaction; Δ: heating; ∇: cooling

A

P_N Δ → P_D ∇ ↔ P_A ∇ → P_G

B

P_N Δ ↔ P_D Δ → P_A Δ → P_G

C

P_N Δ ↔ P_D ∇ → P_G

D

P_N Δ ↔ P_A Δ → P_G

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20

2026 · Engineering Sciences · Food Chemistry and Nutrition · Proteins

Engineering Sciences (XE) 2026

Which one of the following proteins brings about the coagulation of milk in the stomach of calves?

A

Rennin

B

Alpha-lactalbumin

C

Beta-lactoglobulin

D

Lactoferrin

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