Question:
Match List I with List II
Match List I with List II
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Reaction Diagnostic Markers:
Autoxidation = Peroxides
Lipid hydrolysis = Free fatty acids
Proteolysis = Soluble nitrogen
Maillard reaction = Hydroxymethyl furfural (HMF)
Heat denaturation = Sulphydryls (-SH).
Autoxidation = Peroxides
Lipid hydrolysis = Free fatty acids
Proteolysis = Soluble nitrogen
Maillard reaction = Hydroxymethyl furfural (HMF)
Heat denaturation = Sulphydryls (-SH).
Updated On: Sep 15, 2026
- A-V, B-II, C-IV, D-I, E-III
- A-IV, B-III, C-V, D-I, E-II
- A-II, B-V, C-IV, D-III, E-I
- A-I, B-IV, C-V, D-II, E-III
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Chemical deterioration and reaction product markers in dairy processing.
Step 2: Detailed Explanation:
Matching chemical reactions in List I with their diagnostic reaction products in List II:
- A. Autoxidation: Free radical lipid oxidation generates primary lipid IV. Peroxides (hydroperoxides).
- B. Lipid Hydrolysis: Lipase cleavage of triglycerides releases III. Free fatty acid (FFA).
- C. Proteolysis: Enzymatic breakdown of caseins increases non-protein and V. Soluble nitrogen.
- D. Maillard Reaction: Non-enzymatic browning between lactose and lysine forms I. Hydroxymethyl furfural (HMF).
- E. Heat Denaturation of Protein: Thermal unfolding of $\beta$-lactoglobulin exposes reactive II. Sulphydryl (-SH) groups.
Matching sequence: A-IV, B-III, C-V, D-I, E-II.
Step 3: Final Answer:
Thus, the correct matching is A-IV, B-III, C-V, D-I, E-II, corresponding to option (B).
Chemical deterioration and reaction product markers in dairy processing.
Step 2: Detailed Explanation:
Matching chemical reactions in List I with their diagnostic reaction products in List II:
- A. Autoxidation: Free radical lipid oxidation generates primary lipid IV. Peroxides (hydroperoxides).
- B. Lipid Hydrolysis: Lipase cleavage of triglycerides releases III. Free fatty acid (FFA).
- C. Proteolysis: Enzymatic breakdown of caseins increases non-protein and V. Soluble nitrogen.
- D. Maillard Reaction: Non-enzymatic browning between lactose and lysine forms I. Hydroxymethyl furfural (HMF).
- E. Heat Denaturation of Protein: Thermal unfolding of $\beta$-lactoglobulin exposes reactive II. Sulphydryl (-SH) groups.
Matching sequence: A-IV, B-III, C-V, D-I, E-II.
Step 3: Final Answer:
Thus, the correct matching is A-IV, B-III, C-V, D-I, E-II, corresponding to option (B).
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