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Literature summary extracted from

  • Moller, K.K.; Rattray, F.P.; Sorensen, J.C.; Ardoe, Y.
    Comparison of the hydrolysis of bovine kappa-casein by camel and bovine chymosin: a kinetic and specificity study (2012), J. Agric. Food Chem., 60, 5454-5460.
    View publication on PubMed

Application

EC Number Application Comment Organism
3.4.23.4 food industry chymosin constitutes a traditional ingredient for enzymatic milk coagulation in cheese making Bos taurus
3.4.23.4 food industry chymosin constitutes a traditional ingredient for enzymatic milk coagulation in cheese making Camelus dromedarius

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.4.23.4 bovine kappa-casein + H2O Bos taurus the enzyme cleaves the Phe105-Met106 bond of kappa-casein para-kappa-casein + caseinomacropeptide
-
 ?
3.4.23.4 bovine kappa-casein + H2O Camelus dromedarius the enzyme cleaves the Phe105-Met106 bond of kappa-casein para-kappa-casein + caseinomacropeptide
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.4.23.4 Bos taurus
-
-
-
3.4.23.4 Camelus dromedarius
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.23.4 bovine kappa-casein + H2O the enzyme cleaves the Phe105-Met106 bond of kappa-casein Bos taurus para-kappa-casein + caseinomacropeptide
-
 ?
3.4.23.4 bovine kappa-casein + H2O the enzyme cleaves the Phe105-Met106 bond of kappa-casein Camelus dromedarius para-kappa-casein + caseinomacropeptide
-
 ?