凝乳酶

凝乳酶用途

肾素,又称凝乳酶,是一种胃蛋白酶相关的蛋白水解酶,由某些动物胃内的细胞合成,能有效地将液态奶转化为半固体,使其在胃内停留更长时间。肾素的天然底物是K酪蛋白,它在氨基酸残基105和106、苯丙氨酸和蛋氨酸之间的肽键处被特异性切割,广泛用于奶酪生产[1]。

凝乳酶名称

[ CAS 号 ]:
9001-98-3

[ 中文名 ]:
凝乳酶

[ 英文名 ]:
Rennin

[英文别名 ]:

EINECS 232-645-0
MFCD00132173

凝乳酶生物活性

[ 描述 ]:

[ 相关类别 ]:

信号通路 >> 代谢酶/蛋白酶 >> Ser/Thr蛋白酶

研究领域 >> 代谢疾病

[参考文献]

[1]. Gilliland GL, et al. Dill J. Functional implications of the three-dimensional structure of bovine chymosin. Adv Exp Med Biol. 1991;306:23-37.

凝乳酶物理化学性质

[ 密度 ]:
1.5±0.1 g/cm3

[ 沸点 ]:
513.7±50.0 °C at 760 mmHg

[ 熔点 ]:
225-227℃

[ 分子式 ]:
C₇H₆O₄

[ 分子量 ]:
154.120

[ 闪点 ]:
226.8±23.6 °C

[ 精确质量 ]:
154.026611

[ LogP ]:
-0.75

[ 外观性状 ]:
固体

[ 蒸汽压 ]:
0.0±3.0 mmHg at 25°C

[ 折射率 ]:
1.603

[ 储存条件 ]:
−20°C

凝乳酶安全信息

[ 符号 ]:

GHS07, GHS08

[ 信号词 ]:
Danger

[ 危害声明 ]:
H315-H319-H334-H335

[ 警示性声明 ]:
P261-P305 + P351 + P338-P342 + P311

[ 危害码 (欧洲) ]:
B,Xn

[ 风险声明 (欧洲) ]:
36/37/38-42

[ 安全声明 (欧洲) ]:
22-24-26-36/37

[ 危险品运输编码 ]:
NONH for all modes of transport

[ WGK德国 ]:
1

凝乳酶制备

1.小牛、小山羊或羊羔（亦可由牛、绵羊城或山羊）第四胃（皱胃）的水抽提液。一般经水洗、干燥、切片后在4%硼酸水溶液中于30℃下浸渍5天抽提而得，或用食盐浸出后干燥而成。

2.蜡状芽孢杆菌（Bacillus cereus)、栗疫菌（Endot.hia parasitica)的非致病菌菌种或毛霉（Mucormiehei)或微小毛霉（M.pusillus)在受控条件下发酵产生。

凝乳酶文献

Proteomic profiling of the coagulation of milk proteins induced by chymosin.

J. Agric. Food Chem. 60(8) , 2039-45, (2012)

Chymosin-induced coagulation of individual milk proteins during incubation at 30 °C was investigated using a proteomic approach. The addition of chymosin (0.006 units/mL) caused the milk proteins to c...

Starch addition in renneted milk gels: Partitioning between curd and whey and effect on curd syneresis and gel microstructure

J. Dairy Sci. 95(12) , 6871-81, (2012)

Milk gels were made by renneting and acidifying skim milk containing 5 different starches, and then compressed by centrifugation to express whey and simulate curd syneresis during the manufacture of l...

Constitutive expression, purification and characterization of bovine prochymosin in Pichia pastoris GS115.

World J. Microbiol. Biotechnol. 28(5) , 2087-93, (2012)

Chymosin can specifically break down the Phe105-Met106 peptide bond of milk κ-casein to form insoluble para-κ-casein, resulting in milk coagulation, a process that is used in making cheese. In this st...

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凝乳酶