› 4aa9

X-ray diffraction
1.6Å resolution

Camel chymosin at 1.6A resolution

Released:
DOI: 10.2210/pdb4aa9/pdb
PDB entry 4aa9 coloured by chain, front view.
PDB entry 4aa9 coloured by chain, side view.
PDB entry 4aa9 coloured by chain, top view.
Source organism: Camelus dromedarius
Primary publication:
Camel and bovine chymosin: the relationship between their structures and cheese-making properties.
Langholm Jensen J, Mølgaard A, Navarro Poulsen JC, Harboe MK, Simonsen JB, Lorentzen AM, Hjernø K, van den Brink JM, Qvist KB, Larsen S
Acta Crystallogr D Biol Crystallogr 69 901-13 (2013)
PMID: 23633601

Function and Biology Details

Reaction catalysed: 
Broad specificity similar to that of pepsin A. Clots milk by cleavage of a single 104-Ser-Phe-|-Met-Ala-107 bond in kappa-chain of casein.
Biochemical function:
Biological process:
Cellular component:
  • not assigned
Sequence domains:

Structure analysis Details

Assembly composition:
monomeric (preferred)
Assembly name:
PDBe Complex ID:
PDB-CPX-190399 (preferred)
Entry contents:
1 distinct polypeptide molecule
Macromolecule:
Chymosin Chain: A
Molecule details ›
Chain: A
Length: 320 amino acids
Theoretical weight: 35.37 KDa
Source organism: Camelus dromedarius
Expression system: Aspergillus niger
UniProt:
  • Canonical: Q9GK11 (Residues: 62-381; Coverage: 88%)
Gene name: CYM
Sequence domains: Eukaryotic aspartyl protease
Structure domains: Acid Proteases

Ligands and Environments

3 bound ligands:
Ligand NAG 1 x NAG
Ligand SO4 10 x SO4
Ligand GOL 1 x GOL
No modified residues

Experiments and Validation Details

Entry percentile scores
X-ray source: MAX II BEAMLINE I911-2
Spacegroup: P212121
Unit cell:
a: 53.31Å b: 66.11Å c: 133.74Å
α: 90° β: 90° γ: 90°
R-values:
R R work R free
0.187 0.186 0.208
Expression system: Aspergillus niger

Quick links

Citations

3 review citations

A Review on Processing Opportunities for the Development of Camel Dairy Products.
Arain et al. (2023)
2 more

3 mentions without citation

Camel and bovine chymosin: the relationship between their structures and cheese-making properties.
Langholm Jensen et al. (2013)
2 more