Question:
Chelating agents are used to reduce enzymatic browning of food because it reduces availability of the following cofactor:
Chelating agents are used to reduce enzymatic browning of food because it reduces availability of the following cofactor:
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Chelating agents, such as EDTA, prevent enzymatic browning by binding copper, the key cofactor for polyphenol oxidase.
Updated On: Feb 27, 2025
- \(\text{Iron}\)
- \(\text{Copper}\)
- \(\text{Zinc}\)
- \(\text{Calcium}\)
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The Correct Option is B
Solution and Explanation
Step 1: Understanding enzymatic browning.
- Enzymatic browning is caused by polyphenol oxidase (PPO), which requires copper as a cofactor.
Step 2: Explanation of incorrect options.
- Iron, Zinc, and Calcium are not involved in the enzymatic browning process.
Step 3: Selecting the correct option.
- Since copper is essential for PPO activity in enzymatic browning, the correct answer is (B) Copper.
- Enzymatic browning is caused by polyphenol oxidase (PPO), which requires copper as a cofactor.
Step 2: Explanation of incorrect options.
- Iron, Zinc, and Calcium are not involved in the enzymatic browning process.
Step 3: Selecting the correct option.
- Since copper is essential for PPO activity in enzymatic browning, the correct answer is (B) Copper.
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