Initial Stage of Cheese Production: A Molecular Modeling Study of Bovine and Camel Chymosin Complexed with Peptides from the Chymosin-Sensitive Region of κ-Casein
Author:
Affiliation:
1. Cultures and Enzymes Division, Innovation, Chr. Hansen Inc., Bøge Allé 10-12, DK-2970 Hørsholm, Denmark
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf104898w
Reference66 articles.
1. The Production, Action and Application of Rennet and Coagulants
2. The primary structure of calf chymosin.
3. Post X-ray crystallographic studies of chymosin: the existence of two structural forms and the regulation of activity by the interaction with the histidine-proline cluster of κ-casein
4. Characterization of recombinant camel chymosin reveals superior properties for the coagulation of bovine and camel milk
5. Factors that affect the aggregation of rennet-altered casein micelles at low temperatures
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