Genetic polymorphism of bovine chymosin

The proteolytic enzyme chymosin is produced in the abomasum of the pre-ruminant calf, and is the active component of rennet used to coagulate milk in cheesemaking. In a preliminary study the authors described the extraction of chymosin from four single stomachs, each of which contained two chromatog...

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Bibliographic Details
Published in:Journal of dairy research 1986-11, Vol.53 (4), p.657-664
Main Authors: Donnelly, William J., Carroll, Desmond P., O'Callaghan, Daniel M., Walls, Dermot
Format: Article
Language:English
Subjects:
Abomasum - enzymology
alleles
Animals
Biological and medical sciences
calves
Cattle
chromosome polymorphism
chymosin
Chymosin - analysis
Chymosin - genetics
Chymosin - isolation & purification
coagulants
Enzyme Precursors - analysis
Enzyme Precursors - genetics
Enzyme Precursors - isolation & purification
Food industries
Fundamental and applied biological sciences. Psychology
genetics
infants
Male
Milk and cheese industries. Ice creams
Polymorphism, Genetic
Short Communication
stomach
zymogen
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Summary:The proteolytic enzyme chymosin is produced in the abomasum of the pre-ruminant calf, and is the active component of rennet used to coagulate milk in cheesemaking. In a preliminary study the authors described the extraction of chymosin from four single stomachs, each of which contained two chromatographically distinct forms of the enzyme. They now report the identification of a chymosin/prochymosin variant, which differs from the A and B forms and apparently represents a third allele of the chymosin gene.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029900033185