Difference between revisions of "Chymosin"
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(Created page with "The major role of chymosin in cheese making is to cleave off the hydrophilic tails of the Kappa casein proteins that line the outside of the casein micelles, causing the micel...") |
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Latest revision as of 08:38, 17 March 2015
The major role of chymosin in cheese making is to cleave off the hydrophilic tails of the Kappa casein proteins that line the outside of the casein micelles, causing the micelles to coagulate into a 3D network - cheese curd.
Effect of chymosin on Kappa casein
Effect of chymosin on other caseins
Alpha-s1 casein
- Proteolysis of alpha-s1-casein by chymosin in dilute NaCl solutions and in cheddar cheese
- Proteolysis of αs1-casein by chymosin: influence of pH and urea
- Proteolytic specificity of chymosin on bovine αs1,-casein