Chymosin, CAS No.9001-98-3

CAS: 9001-98-3 Cat. No.: R1510851 Peso molecular: 669.5 Número EC: 232-645-0 PubChem CID: 34231

GRADE & PURITY Bioactive, ActiBioPure™, High Performance, EnzymoPure™, from Kluyveromyces lactis; ≥20000 IMCU/g enzyme powder

Bioactivity

≥20000 IMCU/g enzyme powder

Descripción general

Chymosin (CAS No.9001-98-3) is derived from the Kluyveromyces lactis strain. It’s a food grade enzyme which produced from submerged fermentation. 

This product is mainly used in cheese processing, which can make milk clotting.

Action Principle 

Product Characteristic  The clotting of milk by chymosin can be divided into two stages. First, the enzyme specific hydrolysis the peptide bond in Phe105-Met106 from k-casein polypeptide chain in milk to form stable para-k casein. Second, para-k casein, α-casein and β-casein will precipitate to form clotting with the action of Ca²⁺.

Product Feature 

Appearance: White to light brown powder

Enzyme activity: ≥20000 IMCU/g enzyme powder

Enzyme avtivity definition(ISO 11815/ IDF157): Under the same chemical and physical conditions, the time required for the chymosin sample to produce visible clots in the standard milk which contain 0.5g/L calcium chloride (pH≈6.5), compare with the standard enzyme powder with known clotting activity. 

Product standard: GB1886.174-2024<<National Food Safety Standard-Food Additives-Enzyme Preparations For Food Industry>> 

Application 

Add 2.25-2.5g Chymosin in 1000L milk, stir fully, waiting for 25-30 minutes at 32 ℃, then the milk will coagulate to meet the requirement of clotting.

Specifications

Product Name

Chymosin, CAS No.9001-98-3

Sinónimos

Rennin

Grado

ActiBioPure™, Bioactive, High Performance, EnzymoPure™

Especificaciones y pureza

Bioactive, ActiBioPure™, High Performance, EnzymoPure™, from Kluyveromyces lactis; ≥20000 IMCU/g enzyme powder

Bioactividad

≥20000 IMCU/g enzyme powder

CAS

9001-98-3

Número de la Comisión de Enzimas

EC 3.4.23.4

Tipo de molécula

Enzyme

Almacenamiento y envío

Concentración

from Kluyveromyces lactis; ≥20000 IMCU/g enzyme powder

Reconstitución

Reconstitute in reverse osmosis water.

Condiciones de almacenamiento de almacenamiento

Store at 2-8°C,Protected from light,Desiccated

Enviado en

Wet ice

Estabilidad y almacenamiento

Store at 2-8℃ long term (24 months). Upon reconstitution, it is recommended to aliquot. Store in the dark. Desiccated.

Definición de unidad

Under the same chemical and physical conditions, the time required for the chymosin sample to produce visible clots in the standard milk which contain 0.5g/L calcium chloride (pH≈6.5), compare with the standard enzyme powder with known clotting activity.

Referencias

1. Xiaokang Lu, Tianle Qi, Linjiang Guo, Lin Xiao, Hanbin Xu, Guobao Ning, Hui Zhao, Canpeng Li.  (2024)  A novel fluorescence sensor for milk clotting enzyme chymosin using peptide as substrate and covalent organic framework nanosheet as fluorescence quencher.  Food Science and Human Wellness,      [PMID:] [10.26599/FSHW.2023.9250042]