Question

During production of egg powder, browning can be prevented by:
A. Glucose oxidase
B. Yeast
C. Lactic acid bacteria
D. Syringing
Choose the most appropriate answer from the options given below:

• A. C and D
• B. B and C
• C. A and B
• D. A and D

Hint:

The Maillard reaction (browning) in dried foods like egg or milk powder is caused by sugar + protein. The solution is to get rid of the sugar. This is done either with an enzyme ({glucose oxidase}) or fermentation ({yeast}).

Answer 1

The Correct Option is C

Step 1: Identify the cause of browning in egg powder. Non-enzymatic browning (the Maillard reaction) occurs during the drying and storage of egg powder. It is a reaction between reducing sugars (primarily glucose in eggs) and amino groups from proteins.
Step 2: Determine how to prevent this reaction. To prevent the Maillard reaction, the glucose must be removed from the liquid egg before drying.
Step 3: Evaluate the proposed methods.

A. Glucose oxidase: This enzyme specifically catalyzes the oxidation of glucose to gluconic acid, effectively removing it and preventing it from participating in the Maillard reaction. This is a common industrial method.
B. Yeast: Certain yeasts can be used to ferment the glucose in the egg, converting it into other substances (like alcohol and CO\(_2\)) and thus removing it. This is another established method.
C. Lactic acid bacteria: While these bacteria consume sugars, they are not typically used for this purpose in egg processing.
D. Syringing: This is a method of injection and is not relevant to preventing browning in this context. \end{itemize} Therefore, both glucose oxidase (A) and yeast (B) are effective methods.