Which enzymes are used for clarification of bottled fruit juices?
(A) Amylases
(B) Pectinases
(C) Proteases
(D) Lipases
Choose the correct answer from the options given below :
Answer & explanation
Correct answer: option 3
The correct answer is Option (3) → (B) and (C) only
(A) Amylases — Not used. Amylases break down starch.
(B) Pectinases — Used. They break down pectin, which makes juice cloudy.
(C) Proteases — Used. They break down proteins in the juice.
(D) Lipases — Not used. Lipases break down fats; they are used in detergents to remove oily stains.
Note: A similar question was also asked in CUET (UG) 2026 on 26-05-2026 (Slot 1), and in CUET (UG) 2025 on 30-05-2025 (Slot 1).
NCERT Extract:
Chemicals, Enzymes and Other Bioactive Molecules – “… Yeast (Saccharomyces cerevisiae) is used for commercial production of ethanol. Microbes are also used for production of enzymes. Lipases are used in detergent formulations and are helpful in removing oily stains from the laundry. You must have noticed that bottled fruit juices bought from the market are clearer as compared to those made at home. This is because the bottled juices are clarified by the use of pectinases and proteases.”