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...

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Detalles Bibliográficos
Autores principales: Langholm Jensen, Jesper, Mølgaard, Anne, Navarro Poulsen, Jens-Christian, Harboe, Marianne Kirsten, Simonsen, Jens Bæk, Lorentzen, Andrea Maria, Hjernø, Karin, van den Brink, Johannes M., Qvist, Karsten Bruun, Larsen, Sine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: International Union of Crystallography 2013
Materias:
Research Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3640475/
https://www.ncbi.nlm.nih.gov/pubmed/23633601
http://dx.doi.org/10.1107/S0907444913003260

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3640475/
https://www.ncbi.nlm.nih.gov/pubmed/23633601
http://dx.doi.org/10.1107/S0907444913003260

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