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 ?
The macromolecular crystallography efforts at GARB furthered the efforts started earlier at NIST in determining the structures of recombinant human interleukin-1[beta] (5,33) and recombinant bovine chymosin (4,34-36).
A comparison of recombinant chymosin with other acid proteases reveals the high degree of structural similarity with other members of this family of proteins as well as the subtle differences that make chymosin unique.
In lambs, the specific activity of chymosin in abomasal contents was highest at birth, but tended to decrease between 0 and 56 d, possibly due to dilution by the intake of milk and grass.
Compared to chymosin, the specific activity of abomasal pepsin was lower.
Chymosin is the ideal enzyme for catalyzing this process.
As an animal ages, chymosin production goes down and pepsin production increases.
The genetically-engineered enzyme chymosin is used in two-thirds to three-quarters of cheese produced, we're told.
Under the terms of the agreement, INDEAR will evaluate the utility of using plant-produced chymosin for the production of cheese in South America.
The cost advantages of producing insulin and Apo AI in plants are also applicable to non-pharmaceutical products, in this case chymosin as a protein-based food processing agent," said Andrew Baum, President and CEO of SemBioSys.
The FSG Chymosin business is excluded from the acquisition.
Production of the nature-identical, fermentation-derived coagulant begins in Terre Haute with the recovery of a pure chymosin enzyme.
Chymosin is the active component of calf rennet, traditionally extracted from calf stomachs.