Circular dichroism spectra of a series of synthetic, kappa-casein-related oligopeptide substrates for chymosin in water and in surfactant solution were determined. The results show that there is a good correlation between the beta-structure forming potential of these peptides as found by using structure-predictive methods and the conformation in dilute sodium dodecyl sulfate solutions. The results support earlier suggestions concerning enzyme-substrate interaction which were made on the basis of X-ray analysis of acid proteinases. A predicted secondary structure of the whole kappa-casein molecule obtained by using a combination of three methods is also presented.
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http://dx.doi.org/10.1016/0003-9861(83)90127-3 | DOI Listing |
Foods
October 2023
Federal Altai Scientific Center for Agrobiotechnologies, Siberian Research Institute of Cheese Making, 656910 Barnaul, Russia.
Moose () recombinant chymosin with a milk-clotting activity of 86 AU/mL was synthesized in the expression system. After precipitation with ammonium sulfate and chromatographic purification, a sample of genetically engineered moose chymosin with a specific milk-clotting activity of 15,768 AU/mg was obtained, which was used for extensive biochemical characterization of the enzyme. The threshold of the thermal stability of moose chymosin was 55 °C; its complete inactivation occurred after heating at 60 °C.
View Article and Find Full Text PDFBiochemistry (Mosc)
September 2023
State Research Center of Virology and Biotechnology VECTOR, Koltsovo, 630559, Russia.
Structure of the chymosin gene of Siberian roe deer (Capreolus pygargus) was established for the first time and its exon/intron organization was determined. Coding part of the chymosin gene of C. pygargus was reconstructed by the Golden Gate method and obtained as a DNA clone.
View Article and Find Full Text PDFCrit Rev Food Sci Nutr
August 2024
School of Chemical Sciences, The University of Auckland, Auckland, New Zealand.
Re-assembled casein micelles (CMs), were formulated in the 1970s as a model system to understand native casein micelles (CMs) in milk. These early works allowed an understanding of the critical factors involved in the formation of CMs, such as minerals (citrate, phosphate, and calcium), casein type (α-, β-, and κ-casein) and the extent of their phosphorylation. CMs were also used to understand the effect of treatments such as ethanol, high hydrostatic pressure and heating on the stability and integrity of the micelles.
View Article and Find Full Text PDFJ Food Sci
October 2022
Jacobs University Bremen gGmbH, Campus Ring 1, Bremen, Germany.
Calf rennet has been traditionally used for cheese making all over the world since ancient times. It is primarily a type of aspartic protease. Calf rennet, also known as chymosin, is considered the best milk coagulant in cheese manufacturing.
View Article and Find Full Text PDFVavilovskii Zhurnal Genet Selektsii
May 2022
Altai State University, Barnaul, Russia State Research Center of Virology and Biotechnology "Vector", Koltsovo, Novosibirsk Region, Russia.
Recombinant chymosins (rСhns) of the cow and the camel are currently considered as standard milk coagulants for cheese-making. The search for a new type of milk-clotting enzymes that may exist in nature and can surpass the existing "cheese-making" standards is an urgent biotechnological task. Within this study, we for the first time constructed an expression vector allowing production of a recombinant analog of moose chymosin in the expression system of Escherichia coli (strain SHuffle express).
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