AbstractCalf chymosin molecules exist in the two alternative structural forms: the first one has S1 and S3 binding pockets occluded by its own Tyr77 residue (the self-inhibited form); the second has these pockets free for a substrate binding (the active form). The preliminary incubation of the enzyme with a pentapeptide corresponding to the histidine-proline cluster of the specific substrate κ-casein results in a 200-fold increase of the hydrolysis rate for the enzyme ‘slow substrate’. The result suggests that the cluster is an allosteric effector that promotes the conversion of the enzyme into the active form. These data provide the experimental ground for the explanation of chymosin specificity towards κ-casein
International audienceThe present report is dealing with the identification, in various unrelated pr...
Chymotrypsin is a member of the trypsin family of serine proteases and is one of the first proteins ...
The effects of chymosin on the physicochemical and hydrolysis characteristics of casein micelles and...
AbstractCalf chymosin molecules exist in the two alternative structural forms: the first one has S1 ...
The aspartic protease, bovine chymosin, catalyzes the proteolysis of κ-casein proteins in milk. The ...
In the crystal structure of uncomplexed native chymosin, the beta-hairpin at the active site, known ...
The aspartic protease, bovine chymosin, catalyses the proteolysis of κ-casein proteins in milk. The ...
Bovine and camel chymosins are aspartic proteases that are used in dairy food manufacturing. Both en...
This thesis focuses on molecular recognition in chymosin complexes using various computational appro...
Chymotrypsin is a protease that is commonly used as a standard for protein crystallization and as a ...
The aim of this work was to study the chymosin-catalysed hydrolysis of reconstituted casein systems ...
Chymosin is a commercially important enzyme in the manufacturing of cheese. Chymosin cleaves the mil...
Bovine chymosin is an aspartic protease that selectively cleaves the milk protein kappa-casein. The ...
The present report is dealing with the identification, in various unrelated proteins, of protein fra...
AbstractThe action of chymosin on the Phe23-Phe24 bond of bovine αs1-casein, in citrate buffer (pH 6...
International audienceThe present report is dealing with the identification, in various unrelated pr...
Chymotrypsin is a member of the trypsin family of serine proteases and is one of the first proteins ...
The effects of chymosin on the physicochemical and hydrolysis characteristics of casein micelles and...
AbstractCalf chymosin molecules exist in the two alternative structural forms: the first one has S1 ...
The aspartic protease, bovine chymosin, catalyzes the proteolysis of κ-casein proteins in milk. The ...
In the crystal structure of uncomplexed native chymosin, the beta-hairpin at the active site, known ...
The aspartic protease, bovine chymosin, catalyses the proteolysis of κ-casein proteins in milk. The ...
Bovine and camel chymosins are aspartic proteases that are used in dairy food manufacturing. Both en...
This thesis focuses on molecular recognition in chymosin complexes using various computational appro...
Chymotrypsin is a protease that is commonly used as a standard for protein crystallization and as a ...
The aim of this work was to study the chymosin-catalysed hydrolysis of reconstituted casein systems ...
Chymosin is a commercially important enzyme in the manufacturing of cheese. Chymosin cleaves the mil...
Bovine chymosin is an aspartic protease that selectively cleaves the milk protein kappa-casein. The ...
The present report is dealing with the identification, in various unrelated proteins, of protein fra...
AbstractThe action of chymosin on the Phe23-Phe24 bond of bovine αs1-casein, in citrate buffer (pH 6...
International audienceThe present report is dealing with the identification, in various unrelated pr...
Chymotrypsin is a member of the trypsin family of serine proteases and is one of the first proteins ...
The effects of chymosin on the physicochemical and hydrolysis characteristics of casein micelles and...