题目内容

Which of the following is not involved in enzymatic browning? （）

A. phenolics as reactants
B. oxidation reactions
C. reducing sugars
D. oxygen as a reactant

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一般认为与果蔬质地直接有关的酶是（）

A. 蛋白酶
B. 脂肪氧化酶
C. 果胶酶
D. 多酚氧化酶

Which of following is not the method of immobilizing enzyme ( )

A. adsorption
B. dissolve
C. carrier retention
D. encapsulation

生大豆含有对人体不利的物质，主要是由于大豆含( )才有毒。

A. 有毒氨基酸及其衍生物
B. 淀粉酶抑制剂
C. 胰蛋白酶抑制剂
D. 氰化物

Which of following is not the method of controlling enzyme browning ( )

A. heating
B. acid treating
C. isolating oxygen
D. adding phenolase