3.4.23.4: chymosin
This is an abbreviated version!
For detailed information about chymosin, go to the full flat file.
Word Map on EC 3.4.23.4
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3.4.23.4
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milk
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casein
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cheese
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pepsin
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calf
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coagulation
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kappa-caseins
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rennet
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milk-clotting
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clot
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proteinases
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angiotensin
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hypertension
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aldosterone
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beta-caseins
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micelle
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whey
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pepsinogen
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renin
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ripening
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plasmin
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zymogen
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curd
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camel
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skim
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mucor
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cheddar
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pepstatin
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abomasum
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gelation
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cardunculus
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preruminant
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cynara
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progastricsins
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miehei
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fundic
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beta-cn
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food industry
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pusillus
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gastricsins
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urea-page
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s1-casein
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beta-lactoglobulin
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parasitica
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hypokalemia
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glycomacropeptide
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cheese-making
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rhizomucor
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3.4.23.1
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synthesis
- 3.4.23.4
- milk
- casein
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cheese
- pepsin
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calf
-
coagulation
- kappa-caseins
- rennet
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milk-clotting
- clot
- proteinases
- angiotensin
- hypertension
- aldosterone
- beta-caseins
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micelle
- whey
- pepsinogen
- renin
-
ripening
- plasmin
- zymogen
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curd
- camel
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skim
- mucor
-
cheddar
- pepstatin
- abomasum
-
gelation
- cardunculus
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preruminant
-
cynara
- progastricsins
- miehei
-
fundic
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beta-cn
- food industry
- pusillus
- gastricsins
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urea-page
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s1-casein
- beta-lactoglobulin
- parasitica
- hypokalemia
- glycomacropeptide
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cheese-making
- rhizomucor
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3.4.23.1
- synthesis
Reaction
Broad specificity similar to that of pepsin A. Clots milk by cleavage of a single Ser-Phe105-/-Met-Ala bond in kappa-chain of casein =
Synonyms
CHY-MAX, CHY-MAX 200, chymase, chymosin, chymosin A, chymosin B, CYM, EC 3.4.4.3, More, Preprorennin, prochymosin, rCH, rennin
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Application
Application on EC 3.4.23.4 - chymosin
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food industry
synthesis
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use of chymosin to cleave a pro-chymosin derived fusion tag releasing native target proteins. After modification of the pro-chymosin fusion tag chymosin can remove this tag at more neutral pH 6.2, less prone to compromise the integrity of target proteins. Chymosin produces intact native target protein both at the level of small and large-scale preparations
additional information
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under typical cheese-making conditions (pH 6.6, 0-2 mM CaCl2) the clotting activity of camel chymosin is ca. 80% higher than the activity of bovine chymosin (average clotting activity of camel chymosin is 70% higher than the activity of bovine chymosin), camel chymosin is more thermostable than bovine chymosin
food industry
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chymosin constitutes a traditional ingredient for enzymatic milk coagulation in cheese making
food industry
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chymosin constitutes a traditional ingredient for enzymatic milk coagulation in cheese making
food industry
the enzyme is used as milk coagulant in the cheese industry
food industry
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the enzyme is used for the production of Reggianito cooked cheese
food industry
the enzyme is used industrially in cheese production
food industry
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the enzyme plays an essential role in the coagulation of milk in the cheese industry