Question

Match the enzyme in Column I with its application in food processing/reaction given in Column II.

• A. P-4, Q-3, R-2, S-1
• B. P-3, Q-1, R-2, S-4
• C. P-4, Q-2, R-3, S-1
• D. P-1, Q-4, R-2, S-3

Hint:

Remember: Enzymes are highly specific in food technology—proteases (e.g., chymosin) for protein processing, hydrolases (β-galactosidase) for sugar breakdown, and lipases for fat modification.

Answer 1

The Correct Option is A

Step 1: Recall the role of each enzyme.
- Chymosin: Used in coagulating milk proteins, especially in cheese manufacturing. - Thermolysin: A thermostable protease, used for peptide bond formation, specifically in aspartame synthesis. - β-Galactosidase: Breaks down lactose into glucose and galactose, used in lactose hydrolysis. - Lipase: Catalyzes esterification and hydrolysis of fats, used in acyl glycerol restructuring.
Step 2: Match with Column II.
- P (Chymosin) → 4 (Cheese manufacturing)
- Q (Thermolysin) → 3 (Aspartame synthesis)
- R (β-Galactosidase) → 2 (Lactose hydrolysis)
- S (Lipase) → 1 (Acyl glycerol restructuring) Final Answer: \[ \boxed{\text{(A) P-4, Q-3, R-2, S-1}} \]