Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 3.4.23.4 extracted from

  • Costabel, L.M.; Bergamini, C.V.; Pozza, L.; Cuffia, F.; Candioti, M.C.; Hynes, E.
    Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses (2015), J. Dairy Res., 85, 375-384.
    View publication on PubMed

Application

Application Comment Organism
food industry the enzyme is used for the production of Reggianito cooked cheese Bos taurus

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
alphas1-casein + H2O Bos taurus
-
?
-
?

Organism

Organism UniProt Comment Textmining
Bos taurus
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
alphas1-casein + H2O
-
Bos taurus ?
-
?

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
56
-
chymosin-mediated hydrolysis of alphas1 casein is slower in cheeses treated at 56°C Bos taurus