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Literature summary for 3.4.23.4 extracted from

  • Rayanatou, I.A.; Mahamadou, E.G.; Garric, G.; Harel-Oger, M.; Leduc, A.; Jardin, J.; Briard-Bion, V.; Cauty, C.; Adakal, H.; Grongnet, J.F.; Gaucheron, F.
    Physico-chemical characterization of dairy gel obtained by a proteolytic extract from Calotropis procera - A comparison with chymosin (2017), Food Chem., 232, 405-412 .
    View publication on PubMed

Organism

Organism UniProt Comment Textmining
Bos taurus
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
kappa-casein + H2O the bond Phe105-Met106 is the main hydrolyzed bond by the enzyme Bos taurus ?
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?
skimmed milk + H2O
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Bos taurus ?
-
?

Synonyms

Synonyms Comment Organism
CHY-MAX 200 commercial preparation Bos taurus

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
75
-
it is not possible to coagulate milk with chymosin at 75°C due to its loss of activity Bos taurus