chymosin


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chy·mo·sin

(kī'mō-sin),
An aspartic proteinase structurally homologous with pepsin, formed from prochymosin; the milk-curdling enzyme obtained from the glandular layer of the stomach of the calf. Acts on a single peptide bond (-Phe-Met-) in κ-casein.
Synonym(s): chymase, pexin, rennase, rennet, rennin

chymosin

/chy·mo·sin/ (ki´mo-sin) rennin; an enzyme that catalyzes the cleavage of casein to form soluble paracasein, which then reacts with calcium to form a curd, insoluble paracasein. It is found in the fourth stomach of the calf and other ruminants. A commercial preparation, rennet, is used for making cheese and rennet custards.

chymosin

(kī′mə-sĭn)
n.
See rennin.

chymosin

See rennin.

chy·mo·sin

(kī'mō-sin)
A proteinase structurally homologous with pepsin; the milk-curdling enzyme obtained from the stomach of the calf.
Synonym(s): rennin.

chymosin

the milk-curdling enzyme found in the abomasal juice of preweaned calves (before pepsin formation); a preparation from the stomach of the calf is used to coagulate milk protein in the preparation of junket and thus to facilitate its digestion. Catalyzes the conversion of caseinogen from a soluble to an insoluble form (casein or curd). Called also rennin. See also rennet.
References in periodicals archive ?
Firstly, casein micelles are degraded by using chymosin enzyme and afterwards degraded casein micelles automatically come together in the second step, according to the von Smoluchowsky model [7, 8].
The microbes are removed from the final product after extraction, purification, and standardization of the chymosin; therefore, the chymosin is not generally considered a GMO product.
subtilisin (3), chymosin (4), and interleukin-1[beta] ( 5).
Hansen's Laboratory was the first company in the world to launch an industrial enzyme chymosin in 1874.
Pfizer's fermentation-produced chymosin preparation (brand name CHY-MAX) was the first food processing aid produced through biotechnology to be approved by the FDA, on March 23, 1990 .
Chymosin, a bio-engineered enzyme, is used to make about half the nation's cheese and was approved for use two years ago.
is now made with a genetically engineered enzyme called chymosin.
The Pfizer plant at Terre Haute is currently working on the expansion of both its Chymosin (an enzyme used in making cheese) and polydextrose production.
The use of the coagulating enzyme chymosin can make skim milk appear more like 2% milk in color and texture.
Chymosin is synthesized as a precursor protein (preprochymosin, 381 amino acids) which has a 16-amino acid signal peptide.
Maxiren XDS is a bovine chymosin and is as thermo-labile as other bovine chymosins on the market.
According to Ensley, Taco Bell cheeses, including the Nacho Cheese Sauce, are made with "vegetable-based" chymosin.