Across
- 4. ___ enzymes affect food texture by hydrolysing pectin in cell walls
- 5. used in syrup production
- 8. lipoxygenase that bleaches flour and strengthens dough
- 10. enzymes that hydrolyse starches; can be alpha or beta
- 11. hydrolyse ester bonds in emulsified fats and oils; bitter/soapy taste
- 12. used to make high fructose corn syrup
Down
- 1. leads to loss of colour of carotenoid and chlorophyll
- 2. destroys phytate
- 3. convert polysaccharides into simple sugars
- 4. also called PPO; browning of fruit and veg
- 6. other name for beta-galactosidase; convert lactose to galactose and glucose
- 7. enzymes that hydrolyse peptide bonds in peptides; chill proofing of beer
- 9. coagulates casein into cheese curd