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In the preparation of fruit juices and wines, enzymic hydrolysis becomes necessary.

(a) True

(b) False

I have been asked this question in class test.

My question is taken from Large Scale Use of Enzyme in chapter Large Scale Use of Enzyme in Solution of Enzyme Technology

1 Answer

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by (727k points)
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Best answer
Right answer is (a) True

To elaborate: In the preparation of fruit juices and wines, enzymic hydrolysis becomes necessary so as to remove the cloudiness due to the presence of pectins. Pectins are a-1,4-anhydrogalacturonic acid polymers, with varying degrees of methyl esterification. Hence the above statement is true.

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