ICAR AICE-JRF/SRF Pulses, Oilseeds & Plant Protein Technology: practice questions

1 · Anti-nutritional factors in legumes and oilseeds and their removal · hard

Why can heating legume proteins under strongly alkaline conditions be undesirable?

1. It forms lysinoalanine, lowering lysine
2. It converts starch into raffinose
3. It always increases trypsin inhibitor activity
4. It makes the protein allergenic for the first time

2 · Soaking, germination, cooking, roasting and fermentation of legumes · hard

Pulses have a low glycaemic index partly because:

1. Intact cells slow starch digestion
2. Pulses contain no starch at all
3. Cooking converts pulse starch into fibre
4. Pulse starch is entirely amylopectin

3 · Protein concentrates and isolates: extraction and purification · easy

The conversion factor used to calculate protein from nitrogen in soy protein products is:

1. 5.7
2. 6.38
3. 5.3
4. 6.25

4 · Protein concentrates and isolates: extraction and purification · hard

1,000 kg of defatted soy flour (50% protein) is processed; 60% of the flour protein is recovered in an isolate with 92% protein. What is the isolate mass?

1. 326 kg
2. 500 kg
3. 300 kg
4. 552 kg

5 · Functional properties of plant proteins · hard

Compared with β-conglycinin, glycinin forms gels that are:

1. Weaker and softer
2. Firmer and more elastic
3. Clear and liquid
4. Unable to set into a gel at all

6 · Functional properties of plant proteins · hard

Deamidation improves plant protein solubility because it:

1. Cross-links proteins into large aggregates
2. Converts amides to charged acids
3. Removes all hydrophobic amino acids
4. Adds sugars to the protein surface

7 · Textured vegetable protein · medium

Mycoprotein is produced by fermentation of:

1. Rhizopus oligosporus
2. Aspergillus niger
3. Saccharomyces cerevisiae
4. Fusarium venenatum

8 · Plant-based dairy analogues · hard

Which plant beverage typically has protein content closest to cow's milk?

1. Rice beverage
2. Almond beverage
3. Oat beverage
4. Soy beverage

9 · Plant-based dairy analogues · hard

In the EU, the Court of Justice ruled in 2017 that terms such as 'milk' and 'cheese':

1. Must be used for all plant beverages
2. May be used for any plant-based product
3. Are reserved for animal milk products
4. Apply only to products made in the EU

10 · Peanut and other nut processing · medium

Mandatory pasteurisation of almonds in the US began in 2007 after outbreaks of:

1. Listeria
2. Clostridium botulinum
3. Salmonella
4. Hepatitis A