chymosin


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chymosin

[′kī·mə·sən]
(biochemistry)
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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.
New studies of bovine chymosin [4], interleukin-1[beta] [28], and a DNA 15-mer duplex with mispaired bases (29) were initiated.
The homogenate of abomasal mucosa was analyzed for chymosin activity using the method described by Arima (1967).
Applications of ag / food biotechnology Examples of current Expected ag and food biotech products future products from biotechnology Milk from cattle receiving BST Rapid growing salmon FlavrSavr tomatoes Improved tomatoes Improved cherry tomatoes High solids tomatoes, potatoes Carrots High stearic rapeseed oils-- shortening and frying Sweet mini-red peppers MCTs from rapeseed Chymosin cheese Low saturated fats from rapeseed Aspire-natural fungicide Pest resistant rice Nisin-cheese protection Pest resistant corn, wheat, cotton, potato Table 3.
This leads to a product that is a mixture of two enzymes, chymosin and bovine pepsin, both of which can coagulate milk and convert it into cheese.
Product Overview II-12 Fermentation - Definition Simplified II-12 Fermentation Process II-12 Fermentation Process - A Layman's Overview II-12 Benefits of Fermentation II-13 Mixed and Multiple Fermentations II-14 Fermenting Agents II-14 Focus on Select Fermentation Chemicals II-14 Alcohol II-14 Ethanol II-14 Fermented Organic Acids II-14 Fermented Lactic Acid II-15 Fermented Amino Acids II-15 Fermented Citric Acid II-16 Production Process II-16 Types II-16 Applications II-16 Enzymes II-17 Fermented Enzymes II-17 The Enzyme Vantage II-17 Overview of Select Enzymes II-17 Amylase II-17 Pectinase II-17 Chymosin II-17 Fermented Vitamins II-18 Xanthan Gum II-18 Production Process II-18 Fermentation Chemicals & Food Biotechnology II-18
Chymosin produced by these recombinant microorganisms is currently commercially produced and is widely used in cheese manufacture (FAO, 2004).
The manner in which proteins degrade as cheese matures is affected by several factors, including the plasmin, chymosin, protease, the pH of the curd, storage temperature and time, the salt-to-moisture ratio and humidity.
Many vegetarian groups have embraced cheeses made with chymosin as 'vegetarian cheese'.
Since the first edition of this book, genetic engineering techniques for the production of food enzymes were pioneered with the introduction of yeast derived chymosin for cheese manufacture.
ENZYMES PRODUCTION AND DEMAND Overview Enzymes Production and Demand Carbohydrases Glucose Isomerase Glucoamylase Alphaamylase Pectinase Other Carbohydrase Enzymes Proteases Bacterial Proteases Rennin and Chymosin Other Proteases Lipases Medical Enzymes Other Enzymes Enzymes Imports and Exports Price Trending V.
Membrane hydrophobicity was positively correlated with the amount of immobilized chymosin.