Basic Biochemical Properties of Recombinant Chymosins (Review)

S. V. Belenkaya, D. V. Balabova, A. N. Belov, A. D. Koval, D. N. Shcherbakov, V. V. Elchaninov

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

The review discusses the basic biochemical properties of the known recombinant chymosins that are currently used in cheesemaking or may potentially be used as industrial milk coagulants. The parameters of the Michaelis–Menten kinetics, milk-clotting activity, proteolytic activity, specificity, and the dependence of coagulation ability on pH and calcium-ion concentration are considered.

Original languageEnglish
Pages (from-to)363-372
Number of pages10
JournalApplied Biochemistry and Microbiology
Volume56
Issue number4
DOIs
Publication statusPublished - 1 Jul 2020

Keywords

  • calcium-ion concentration
  • Michaelis–Menten kinetics
  • milk-clotting activity
  • pH optimum
  • proteolytic activity
  • recombinant chimosin
  • thermal stability
  • CAMEL CHYMOSIN
  • CHEESE-MAKING
  • PROTEOLYSIS
  • BOVINE CHYMOSIN
  • PICHIA KOMAGATAELLA PASTORIS
  • Michaelis-Menten kinetics
  • MOLECULAR-CLONING
  • ACTIVE CHYMOSIN
  • BIOREACTOR
  • EXPRESSION
  • MILK-CLOTTING ENZYMES

Fingerprint Dive into the research topics of 'Basic Biochemical Properties of Recombinant Chymosins (Review)'. Together they form a unique fingerprint.

Cite this