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Literature summary for 3.4.23.4 extracted from
- Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/kappa-casein aggregates (2007), J. Agric. Food Chem., 55, 6736-6745.
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | used for the production of dairy products | Bos taurus |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| kappa-casein + H2O | Bos taurus | cleaves a single bond between phenylalanine 105 and methionine 106 | caseinmacropeptide + para-kappa-casein | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Bos taurus | - |
chymosin derived as commercial enzyme preparation (Maxiren) from a genetically modified yeast Kluyveromyces lactic | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| kappa-casein + H2O | - |
Bos taurus | caseinmacropeptide + para-kappa-casein | - |
? | |
| kappa-casein + H2O | cleaves a single bond between phenylalanine 105 and methionine 106 | Bos taurus | caseinmacropeptide + para-kappa-casein | - |
? | |
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Release 2023.1 (January 2023)
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