Initial stage of cheese production: a molecular modeling study of bovine and camel chymosin complexed with peptides from the chymosin-sensitive region of κ-casein.
Initial stage of cheese production: a molecular modeling study of bovine and camel chymosin complexed with peptides from the chymosin-sensitive region of κ-casein.
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奶酪生产的初始阶段：牛和骆驼凝乳酶与 κ-酪蛋白凝乳酶敏感区域的肽复合的分子模型研究。
DOI：
10.1021/jf104898w
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发表时间：
2011
影响因子：
6.1
通讯作者：
B. Schiøtt
中科院分区：
文献类型：
--
作者：
J. Sørensen;David S. Palmer;K. B. Qvist;B. Schiøtt
牛凝乳酶长期以来一直是用于在奶酪生产的初始阶段凝固牛奶的优选酶，在此期间，它切割乳蛋白κ-酪蛋白中的特定键。最近，骆驼凝乳酶已被证明对牛奶具有高70%的凝结活性，而且更有选择性地切割κ-酪蛋白。另一方面，牛凝乳酶对骆驼奶来说是一种很差的凝固剂。本文报道了一个旨在理解这种差异的分子模拟研究，基于同源性建模和分子动力学模拟，使用牛和骆驼的κ-酪蛋白肽片段在牛和骆驼凝乳酶中。结果表明，牛凝乳酶与骆驼κ-酪蛋白片段之间的复合物在结合口袋中的稳定性确实较低。结果还表明，这可能部分是由于牛凝乳酶中的赖氨酸残基与骆驼κ-酪蛋白的P4位中的精氨酸残基之间的电荷排斥。
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 κ-casein. Recently, camel chymosin has been shown to have a 70% higher clotting activity toward cow's milk and, moreover, to cleave κ-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 κ-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 κ-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 κ-casein.
通过选定的天冬氨酸蛋白酶水解 Lys-Pro-Xaa-Yaa-Phe-(NO2)Phe-Arg-Leu 类型的显色底物的 pH 依赖性：亚位点 S3 和 S2 中特定相互作用的证据。
DOI：
10.1016/0167-4838(87)90320-7
发表时间：
1987
期刊：
Biochimica et biophysica acta
影响因子：
--
作者：
Dunn,BM;Valler,MJ;Rolph,CE;Foundling,SI;Jimenez,M;Kay,J
通讯作者：
Kay,J