This set of Enzyme Technology Multiple Choice Questions & Answers (MCQs) focuses on “Large Scale Use of Enzyme – Production of Glucose and Maltose Syrups”.
1. Which of the following is not a part of composition of glucose syrup?
a) 95-97% glucose
b) 1-2% maltose
c) 0.5-2% isomaltose
d) glucan 1,4-a-glucosidase
Explanation: Composition of glucose syrup is as follows:
* 95-97% glucose
* 1-2% maltose
* 0.5-2% isomaltose
Glucan 1,4-a-glucosidase is an exoamylase which are used in the production of glucose syrups. Upon hydrolysis, this enzyme releases b-D-glucose from 1,4- α -, 1,6- α – and 1,3- α -linked glucans. This enzyme is obtained from Aspergillus Niger strains.
2. The formation of intractable insoluble aggregates of amylose is referred to as ______________
Explanation: The formation of intractable insoluble aggregates of amylose is referred to as retrogradation. Hence the liquefied starch must be cooled rapidly in production of glucose syrups. This process only gives rise to the skin on custard. Gelatinization involves the dissolution of nanogram-sized starch granules to form viscous suspension. Liquefaction involves partial hydrolysis of starch. Saccharification involves production of glucose and maltose by further hydrolysis.
3. For industrial use, debranching enzymes would be necessary.
Explanation: Glucoamylases catalyze the of hydrolysis 1,6-α-linkage whose breakdown is slow as compared to 1,4-α-linkage. Hence the use of debranching enzymes compatible with glucoamylases would be necessary in industries. Two types of debranching enzymes are available: pullulanase and isoamylase. Hence the above statement is true.
4. Maltose is produced from __________
a) barley starch
b) aspergillus Niger
c) carica papaya
d) bacillus Licheniformis
Explanation: Maltose is produced from barley starch by treating it with barley β-amylases. Glucoamylases, papain and α-amylases are obtained from Aspergillus Niger, Carica papaya and Bacillus Licheniformis respectively. Papain is proteolytic enzyme that is used to tenderize meat. Glucoamylases cleaves α – 1,4 and α – 1,6 links to give β-glucose. α – amylase cleaves only a-1,4-oligosaccharide links are cleaved to give a-dextrin’s and predominantly maltose (G2), G3, G6 and G7 oligosaccharides.
5. High maltose syrups are used the production of _________
a) soft candy
b) hard candy
c) soft drinks
Explanation: High maltose syrups are those which do not tend to even below 0˚C and relatively non-hygroscopic. These are produced by α-amylase alone. Their composition is 45-60% (w/w) maltose, 2 – 7% (w/w) glucose. Their Dextrose equivalent is 40-50 DE. These are used in the production hard candy and frozen desserts. Soft candy, soft drinks and brewery are produced by high conversion syrups.
6. Which of these is not an application of high conversion syrups?
a) Baking industry
c) Frozen deserts
d) Soft drink industry
Explanation: High conversion syrups are those which resist crystallization at 4˚C and are sweeter. These are produced by fungal α- amylases and glucoamylases. They contain 30 – 37% maltose, 35 – 43% glucose, 10% maltotriose, 15% other oligosaccharides, all by weight and has dextrose equivalent of 60-70 DE. They are used in making soft candies. They are also used in banking, brewery and soft drink industry.
7. High conversion syrups may be tailored to customer specifications.
Explanation: High conversion syrups are produced from fungal α-amylases and glucoamylases. By adjusting the activities of the two enzymes (mainly glucoamylase), they may be tailored according to customer specifications. When the required composition is reached the reaction can be stopped by heating because of its stability. Hence the above statement is true.
Sanfoundry Global Education & Learning Series – Enzyme Technology.
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