Chymosin Amino acid sequence

The most abundant milk protein is casein, of which there are several different kinds, usually designated a-, (1-, and K-casein. The different caseins relate to small differences in their amino acid sequences. Casein micelles in milk have diameters less than 300 nm. Disruption of the casein micelles occurs during the preparation of cheese. Lactic acid increases the acidity of the milk until the micelles crosslink and a curd develops. The liquid portion, known as whey, containing water, lactose and some protein, is removed. Addition of the enzyme rennet (chymosin) speeds up the process by hydrolysing a specific peptide bond in K-casein. This opens up the casein and encourages further cross-linking. 

Figure 4.12 Amino acid sequence of bovine k-casein, showing the amino acid substitutions in genetic polymorphs A and B and the chymosin cleavage site, Sites of post-translational phosphorylation or glycosylation are italicized (from Swaisgood, 1992).

Figure 10.1 Amino acid sequence of K-casein, showing the principal chymosin cleavage site (J.) oligosaccharides are attached at some or all of the threonine residues shown in italics.

It is clear that a great deal of work is still required in the field of acid proteases before we reach the level of understanding attained for other groups of proteolytic enzymes. Fortunately the amino acid sequence work on at least three enzymes—pepsin, chymosin, and penicillopepsin— is well advanced, and complete three-dimensional structures should become available in the near future. A tentative structure for rhizopus-pepsin has been obtained, but in the absence of sufficient sequence information interpretation of the electron density maps is difficult. We can... 

Fig. 16.2. A section of the alignment of sequences of aspartic proteinases achieved by comparing the three-dimensional structures using COMPARER [14]. HIV human immunodeficiency virus RSV Rous sarcoma virus APE endothiapepsin APP penicillopepsin APR rhizopuspepsin PEP hexagonal porcine pepsin CHY calf chymosin. The last letter refers to the amino (N) or car-boxy (C) terminal domains of the pepsins. The coordinates of the three-dimensional structures were obtained from the PDB databank [24]. The amino acid code is the standard one-letter code (see Appendix C) formatted using the following conventions [7] ...

Penicillopepsin is an acid protease produced by the mold Penicillium janthinellum at pH s less than 4.1 (1). Enzyme production occurs after the mycelial growth has ceased and sporulation has begun (2). The specificity and catalytic mechanism of penicillopepsin are very similar to those of porcine pepsin (3). The two active site aspartic acid residues, Asp-32 and Asp-215, occur in peptide sequences of at least eight amino acid residues which are almost identical in penicillopepsin, pepsin and chymosin (1,4-10). 

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