Camel and bovine chymosin: the relationship between their structures and cheese-making properties

Langholm Jensen, J.; Mølgaard, A.; Navarro Poulsen, J.-C.; Harboe, M.K.; Simonsen, J.B.; Lorentzen, A.M.; Hjernø, K.; van den Brink, J.M.; Qvist, K.B.; Larsen, S.

doi:10.1107/S0907444913003260

Acta Crystallographica Section D
Acta Crystallographica
Section D BIOLOGICAL CRYSTALLOGRAPHY

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Figure 2
Structures of bovine chymosin (a) and camel chymosin variant 2 (b). The active-site residues and activated water molecule are shown in red and the N-terminal residues up to and including Tyr16 are shown in magenta. The experimentally verified glycosylation sites and N-acetylglucosamine are shown in yellow and the chloride ions are shown as green spheres; stick models are used for sulfate ions and glycerol.

BIOLOGICAL
CRYSTALLOGRAPHY

ISSN: 1399-0047

Volume 69| Part 5| April 2013| Pages 901-913

doi:10.1107/S0907444913003260

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