Structural comparison of the milk-clotting enzymes bovine and camel chymosin
نویسندگان
چکیده
منابع مشابه
Camel and bovine chymosin: the relationship between their structures and cheese-making properties
Bovine and camel chymosin are aspartic peptidases that are used industrially in cheese production. They cleave the Phe105-Met106 bond of the milk protein κ-casein, releasing its predominantly negatively charged C-terminus, which leads to the separation of the milk into curds and whey. Despite having 85% sequence identity, camel chymosin shows a 70% higher milk-clotting activity than bovine chym...
متن کاملMilk-clotting Enzymes from Microorganisms.
A total of 230 cultures of fungi and 43 cultures of bacteria, isolated from such sources as soil, butter, and milk, were screened for their milk-clotting activity. The fungi were cultivated on semisolid media, and the bacteria were grown in milk media in shake culture. Phytic acid, added as calcium phytate, was found to stimulate production of the enzyme in most of the bacterial isolates. Prote...
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Proteomic analysis of bovine, caprine, buffalo, equine and camel milk highlighted significant interspecies differences. Camel milk was found to be devoid of β-lactoglobulin, whereas β-lactoglobulin was the major whey protein in bovine, buffalo, caprine, and equine milk. Five different isoforms of κ-casein were found in camel milk, analogous to the micro-heterogeneity observed for bovine κ-casei...
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Camel milk requires more calf rennet than cow milk to coagulate and the relative amount of rennet needed varies widely (2, 8, 14, 16). Extracts of adult camel abomasa have been used to coagulate cow milk with success (5, 6, 7). However, these enzymes have not been tried on camel milk. Rennet extracts from lamb and cow calves were found to be more effective with the milk of the respective specie...
متن کاملStudies on the production of milk-clotting enzymes, proteolytic enzymes and mucilage by fungi.
Of 48 fungal isolates, 28 (including one Penicillium and three Aspergilli) secreted milk-clotting enzymes. This activity was in general related to the mycelial growth of a given isolate, but not with pH change of the culture filtrate during incubation. It was not found when mucilage was formed by isolates capable of doing so. The ratio of general proteolytic activity to milk-clotting activity v...
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ژورنال
عنوان ژورنال: Acta Crystallographica Section A Foundations of Crystallography
سال: 2011
ISSN: 0108-7673
DOI: 10.1107/s0108767311080470