Question

Which of the following is not an application of glucose oxidase and catalase?

(a) Meat tenderization

(b) Removal of glucose from egg-white

(c) Removal of oxygen from the head-space above bottled and canned drinks

(d) Reducing non-enzymic browning in wines and mayonnaises

This question was posed to me during an internship interview.

My doubt is from Large Scale Use of Enzyme in division Large Scale Use of Enzyme in Solution of Enzyme Technology

Answer 1

Correct choice is (a) Meat tenderization

Explanation: Papain is a proteolytic enzyme and is used in meat tenderization. Application of glucose oxidase and catalase are as follows:

• Removal of glucose from egg-white before drying for use in the baking industry.

• Removal of oxygen from the head-space above bottled and canned drinks.

• Reducing non-enzymic browning in wines and mayonnaises.