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
-
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
-
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
-
synthesis
- 3.4.23.4
- milk
- casein
-
cheese
- pepsin
-
calf
-
coagulation
- kappa-caseins
- rennet
-
milk-clotting
- clot
- proteinases
- angiotensin
- hypertension
- aldosterone
- beta-caseins
-
micelle
- whey
- pepsinogen
- renin
-
ripening
- plasmin
- zymogen
-
curd
- camel
-
skim
- mucor
-
cheddar
- pepstatin
- abomasum
-
gelation
- cardunculus
-
preruminant
-
cynara
- progastricsins
- miehei
-
fundic
-
beta-cn
- food industry
- pusillus
- gastricsins
-
urea-page
-
s1-casein
- beta-lactoglobulin
- parasitica
- hypokalemia
- glycomacropeptide
-
cheese-making
- rhizomucor
-
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
ECTree
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pH Stability
pH Stability on EC 3.4.23.4 - chymosin
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2 - 6
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under incubation at 37°C for 24 and 48 h, loss of activity at pH 3.5 and pH 7.0, trangenic chymosin and recombinant chymosin are inactivated slightly faster than the native enzyme
667763
2 - 6.5
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crystalline chymosin exhibits optimum stability at pH between 5.3 and 6.3, the enzyme is moderately stable at pH 2.0, but the enzyme is unstable at pH around 3.5 and above 6.5, clotting activity is not observed at pH 7.0
708236
2.5 - 6.5
the recombinant enzyme is highly active and stable over a wide pH range (from 2.5 to 6.0) at 20°C for 8 h. Relative clotting activity declines when the recombinant chymosin is kept at a pH value above 6.0. No detectable clotting activity at pH 6.5
732866
3.5 - 7
the enzyme remains stable (100% activity) for 1 h at pH 3.5-7.0. At pH 7.5 and 8.0, the activity drops to about 40% and 20%, respectively. The enzyme is inactive after 1 h at pH 9.0
755314