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BT403 MIDTERM SOLVED PAPERS
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The fruits contain pectin, which supports the specific structure of the product. in processed fruit juices (for example tomato or orange juice) if the pectin is broken down, the solid particles tend to settle to the bottom, leaving a clear serum on top. Pectin consists of long a chain of galacturonic acid molecules with carboxyl groups partially esterified methyl alcohol. It has a high water holding capacity.
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There are pectic enzymes that will either break down the pectin molecule into smaller units or break it down completely molecules to its primary unit, galacturonic acid. The emulsifying properties of pectin can be is lost, causing settling in fruit juices and softening in fruit. When pectin in the whole fruit decays, it may result in fruit spoilage due to the action of other enzymes or invasion of tissues by microorganisms.
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Eggs treated with this enzyme before drying are not susceptible to non-enzymes browning during storage because the sugar has been removed. In some cases, an enzyme is added to remove traces of oxygen to prevent oxidative degradation of quality. Examples of this type of application are mayonnaise and bottled and canned drinks (especially beer and citrus drinks).
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Glucose oxidase is an enzyme that specifically catalyzes the oxidation of glucose to gluconic acid. This reaction is important to prevent non-enzymatic browning because glucose is a reactant in the undesirable browning reaction.