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16. Which of the enzyme combination is commercially used for the removal of oxygen?

A. Glucose oxidase-cellulase
B. Glucose oxidase-catalase
C. Glucose oxidase-lactase
D. All of these

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17. The enzyme used to reduce the bitterness of grapes commonly contains

A. α-L-rhamnosidase
B. β-d-glucosidase
C. β- galactosidase
D. both (a) and (b)

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18. Citrus juice debittering can be carried out using

A. limoninase
B .inulinase
C. anthocyanin
D. None of these

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19. Which of the following enzyme is responsible for causing vitamin B deficiency disease beriberi?

A. Ascorbic acid oxidase
B. Thiaminase
C. Lipoxygenase
D. None of these

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20. Soya off-flavor removal may be achieved using

A. diacetyl reductase
B. β- amylase
C. aldehyde oxidase
D. protease

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