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Literature summary for 3.4.23.4 extracted from
- Chymosin and other milk coagulants: sources and biotechnological interventions (2010), Crit. Rev. Biotechnol., 30, 243-258.
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | coagulant for cheese making | Bos taurus |
Cloned(Commentary)
| Cloned (Comment) | Organism |
|---|---|
| expressed in Escherichia coli and in Saccharomyces cerevisiae | Bos taurus |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 35600 | - |
when the proenzyme is brought to pH 4.2, removal of 42 N-terminal residues results in an active form of chymosin of 35600 Da | Bos taurus |
Organic Solvent Stability
| Organic Solvent | Comment | Organism |
|---|---|---|
| urea | chymosin loses 50% of its activity after incubation in 4.6 M urea at 37°C for 30 min | Bos taurus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Bos taurus | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| DEAE-cellulose column chromatography, gel filtration | Bos taurus |
Storage Stability
| Storage Stability | Organism |
|---|---|
| 4°C, at pH 3.0 and 6.2, 3 days, maximum stability | Bos taurus |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| alpha-casein + H2O | - |
Bos taurus | ? | - |
? |  |
| beta-casein + H2O | - |
Bos taurus | ? | - |
? | |
| HPHPHLSFMAIPPKK + H2O | - |
Bos taurus | ? | - |
? | |
| kappa-casein + H2O | kappa-casein is the primary substrate for the chymosin action | Bos taurus | para-kappa-casein + macropeptide | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| chymosin A | allelic form | Bos taurus |
| chymosin B | allelic form | Bos taurus |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 50 | - |
Bos taurus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | 60 | chymosin is stable up to 50°C and a relative milk-clotting activity of 50% is recorded when the temperature is raised to 60°C | Bos taurus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 3.7 | - |
isoform chymosin B | Bos taurus |
| 4.2 | - |
isoform chymosin A | Bos taurus |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 4.5 | - |
using alpha- and beta-casein as substrate | Bos taurus |
| 5.5 | - |
using kappa-casein as substrate | Bos taurus |
| 5.8 | - |
using whole casein as substrate | Bos taurus |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 2 | 6.5 | 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 | Bos taurus |
pI Value
| Organism | Comment | pI Value Maximum | pI Value |
|---|---|---|---|
| Bos taurus | isoelectric focusing | - |
4.55 |
General Information
| General Information | Comment | Organism |
|---|---|---|
| physiological function | chymosin, an aspartic protease, is the main enzymatic component of calf rennet | Bos taurus |
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Release 2023.1 (January 2023)
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