Comprehensive bioinformatics-based annotation and functional characterization of bovine chymosin protein revealed novel biological insights.
Bovine chymosin
Cheese industry
Functional characterization
Gene Ontology
Physiochemical analysis
Structural modeling
Journal
Food chemistry. Molecular sciences
ISSN: 2666-5662
Titre abrégé: Food Chem (Oxf)
Pays: England
ID NLM: 9918367084406676
Informations de publication
Date de publication:
30 Jul 2024
30 Jul 2024
Historique:
received:
13
10
2023
revised:
23
12
2023
accepted:
26
12
2023
medline:
23
1
2024
pubmed:
23
1
2024
entrez:
23
1
2024
Statut:
epublish
Résumé
Chymosin, an aspartic protease present in the stomachs of young ruminants like cows (bovine), causes milk coagulation and cheese production through the breakdown of κ-casein peptide bonds at the Met105-Phe106 site. Bovine chymosin is first synthesized as a pre-prochymosin that is cleaved to produce the mature chymosin protein. Despite significant strides in research, our understanding of this crucial enzyme remains incomplete. The purpose of this work was to perform
Identifiants
pubmed: 38259869
doi: 10.1016/j.fochms.2023.100191
pii: S2666-5662(23)00031-X
pmc: PMC10801198
doi:
Types de publication
Journal Article
Langues
eng
Pagination
100191Informations de copyright
© 2023 The Authors.
Déclaration de conflit d'intérêts
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.