Question

Chelating agents are used to reduce enzymatic browning of food because it reduces availability of the following cofactor:

• A. \(\text{Iron}\)
• B. \(\text{Copper}\)
• C. \(\text{Zinc}\)
• D. \(\text{Calcium}\)

Hint:

Chelating agents, such as EDTA, prevent enzymatic browning by binding copper, the key cofactor for polyphenol oxidase.

Answer 1

The Correct Option is B

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.