Natural heterogeneity of chymosin and pepsin in extracts of bovine stomachs

Pepsin extraction from bovine stomach using aqueous two-phase systems: Molecular mechanism and influence of homogenate mass and phase volume ratio

“…Gastric proteases are traditionally used for the manufacture of most cheese varieties, calf and bovine rennet, the extracts from the abomasum being the most common. Both contain chymosin and pepsin at different levels depending on the age of the animal [2]. Pepsin is also used in leather and pharmaceutical industry.…”

Characterization of the non-coagulating enzyme fraction of different milk-clotting preparations

“…Furthermore, chymosin fragments at around 25 kDa were found which suggest a possible degradation of chymosin in commercial preparations. Rampilli, Larsen, and Harboe (2005) also found a chymosin A variant degradation product resulting from its autolysis in commercial calf rennet and bovine stomach extract. Manufacturers of commercial rennets have their own methods of preparation, standardization and preservation which have a direct influence on the milk-clotting enzymes as well as the noncoagulating-enzyme fraction that constitute the preparation.…”

Development and Evaluation of a Monoclonal Antibody-Based Inhibition ELISA for the Quantification of Chymosin in Solution

“…13 More recently, rennets have been characterized by high-performance liquid chromatography (HPLC) 14 and by mass spectrometry. 15 The conventional method for the enzymatic characterization of rennets is a chromatographic one.…”