10. Enzymes are nowadays used extensively in bio-processing industries.
    Enzymes 1 is used for treatment of hides to provide a finer texture, in leather processing and manufacture of glue.
    Enzyme 2 is used for clarification of fruit juices.
    Identify Enzymes 1 and 2

Enzyme 1                                                      Enzyme 2
(1) Amylase                                         Pectinase
(2) Protease                                         Amylase
(3) Protease                                         Pectinase
(4) Pectinase                                        Amylase

Correct answer: (3) Protease – Pectinase

Enzyme 1 (for hide treatment, finer leather texture and glue manufacture) is a protease, and Enzyme 2 (for clarification of fruit juices) is pectinase.

• Proteases hydrolyse proteins in hides, removing non‑collagenous proteins and interfibrillary materials, which softens and opens up the fiber structure, giving leather a finer texture and aiding in hide/skin processing and glue manufacture.​

• Pectinases hydrolyse pectins in fruit cell walls, reducing viscosity and haze so that juices become clear and easier to filter, which is why they are standard in juice clarification.​

Option-wise:

1. Amylase – Pectinase

• Amylase digests starch, used in brewing, baking and syrup production, not for primary hide softening.

• Pectinase for juice clarification is correct, but Enzyme 1 here is wrong.

2. Protease – Amylase

• Protease for leather is correct.

• Amylase is not the main enzyme for clarification of fruit juices (pectin, not starch, is the key target), so Enzyme 2 is wrong.

3. Protease – Pectinase

• Protease matches leather processing (soaking, dehairing, bating, finer texture).

• Pectinase matches juice clarification.

• This pair correctly identifies both enzymes.

4. Pectinase – Amylase

• Pectinase is not used for hide texture; its main role is in pectin breakdown in plant tissues.

• Amylase is again not the standard juice clarification enzyme.