Application | Comment | Organism |
---|---|---|
food industry | used as milk coagulant in cheese preparation | Capra hircus |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
36000 | - |
x * 36000, SDS-PAGE | Capra hircus |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
kappa-casein + H2O | Capra hircus | cleaves a single bond between phenylalanine 105 and methionine 106 | ? | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Capra hircus | Q5VK60 | synthetic construct of prochymosin mRNA; enzyme secretion is maximal during the first days after birth, enzyme level declines thereafter and chymosin in replaced by pepsin | - |
Purification (Comment) | Organism |
---|---|
resolves into three major peaks in DEAE chromatography | Capra hircus |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
abdomen | enzyme extracted from abdomasal tissue of 15 days old kid | Capra hircus | - |
stomach | produced in the fourth stomach of milk fed ruminants as inactive precursor prochymosin | Capra hircus | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
kappa-casein + H2O | - |
Capra hircus | ? | - |
? | |
kappa-casein + H2O | cleaves a single bond between phenylalanine 105 and methionine 106 | Capra hircus | ? | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | x * 36000, SDS-PAGE | Capra hircus |
Synonyms | Comment | Organism |
---|---|---|
More | acid protease, major component of rennet (milk clotting enzyme) | Capra hircus |
prochymosin | inactive precursor | Capra hircus |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
additional information | - |
the substrate temperature was found to influence milk clotting activity, optimum substrate temperature is 65°C | Capra hircus |
30 | - |
milk clotting activity | Capra hircus |
55 | - |
proteolytic activity | Capra hircus |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
additional information | - |
the substrate temperature was found to influence milk clotting activity, sharp optimum at 65°C with complete loss of activity at 75°C, less than 20% of activity at 30°C | Capra hircus |
30 | 60 | milk clotting activity declines moderately up to 55°C (80% of maximum activity) and than drops to 40% of activity at 60°C proteolytic activity at 30°C and 60°C approximately 80% of maximum activity | Capra hircus |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
55 | - |
stable up to 55°C, more thermostable than cattle chymosin and equally stable as buffalo chymosin | Capra hircus |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5.5 | - |
- |
Capra hircus |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
5.5 | 8 | sharp decline of activity up to pH 5.8, moderate decline at higher pH with complete loss of activity at pH 8 | Capra hircus |