Initial stage of cheese production: a molecular modeling study of bovine and camel chymosin complexed with peptides from the chymosin-sensitive region of kappa-casein
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Sørensen, J. and Palmer, D. S. and Qvist, K. B. and Schiøtt, B. (2011) Initial stage of cheese production: a molecular modeling study of bovine and camel chymosin complexed with peptides from the chymosin-sensitive region of kappa-casein. Journal of Agricultural and Food Chemistry, 59 (10). pp. 5636-5647. (https://doi.org/10.1021/jf104898w)
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Bovine chymosin has long been the preferred enzyme used to coagulate cow's milk, in the initial stage of cheese production, during which it cleaves a specific bond in the milk protein kappa-casein. Recently, camel chymosin has been shown to have a 70% higher clotting activity toward cow's milk and, moreover, to cleave kappa-casein more selectively. Bovine chymosin, on the other hand, is a poor clotting agent toward camel's milk. This paper reports a molecular modeling study aimed at understanding this disparity, based on homology modeling and molecular dynamics simulations using peptide fragments of kappa-casein from cow and camel in both bovine and camel chymosin. The results show that the complex between bovine chymosin and the fragment of camel kappa-casein is indeed less stable in the binding pocket. The results also indicate that this in part may be due to charge repulsion between a lysine residue in bovine chymosin and an arginine residue in the P4 position of camel kappa-casein.
ORCID iDs
Sørensen, J., Palmer, D. S.
ORCID: https://orcid.org/0000-0003-4356-9144, Qvist, K. B. and Schiøtt, B.;
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Item type: Article ID code: 39171 Dates: DateEvent1 May 2011PublishedSubjects: Science > Physics Department: Faculty of Science > Physics Depositing user: Pure Administrator Date deposited: 16 Apr 2012 11:13 Last modified: 01 Dec 2024 03:18 URI: https://strathprints.strath.ac.uk/id/eprint/39171