Question:
Which one of the following is a coagulating enzyme?
Which one of the following is a coagulating enzyme?
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Milk Enzymes:
Coagulating Enzyme = CHYMOSIN (Rennin, EC 3.4.23.4).
Lactose Hydrolyzing Enzyme = Lactase ($\beta$-Galactosidase).
Fat Hydrolyzing Enzyme = Lipase.
Coagulating Enzyme = CHYMOSIN (Rennin, EC 3.4.23.4).
Lactose Hydrolyzing Enzyme = Lactase ($\beta$-Galactosidase).
Fat Hydrolyzing Enzyme = Lipase.
Updated On: Sep 15, 2026
- Lactase
- Lipase
- Beta-galactosidase
- Chymosin
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Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Milk clotting enzymology: Chymosin (rennin, EC 3.4.23.4) is an aspartic endopeptidase that specifically cleaves the Phe105-Met106 peptide bond of $\kappa$-casein to induce enzymatic milk coagulation in cheese manufacture.
Key Formula or Approach:
\[ \kappa\text{-Casein (169 AA)} \xrightarrow{\mathbf{Chymosin \text{ (Coagulating Enzyme)}}} \text{Para-}\kappa\text{-Casein (1--105)} + \text{Glycomacropeptide (106--169)} \]
Step 2: Detailed Explanation:
Classification of industrial dairy enzymes:
1. Chymosin (Rennin) (D): The premier milk-coagulating enzyme utilized globally in cheese manufacture:
- It hydrolyzes the specific Phe105-Met106 peptide bond of $\kappa$-casein on the outer brush border of casein micelles.
- This releases the negatively charged, hydrophilic glycomacropeptide (GMP) into whey, stripping the micelle of steric and electrostatic repulsion and enabling $\text{Ca}^{2+}$-dependent coagulation into a firm cheese curd gel.
2. Lactase $\beta$-Galactosidase: Hydrolyzes lactose into glucose and galactose.
3. Lipase: Hydrolyzes triglycerides into glycerol and free fatty acids.
Step 3: Final Answer:
Hence, the coagulating enzyme is Chymosin, matching option (D).
Milk clotting enzymology: Chymosin (rennin, EC 3.4.23.4) is an aspartic endopeptidase that specifically cleaves the Phe105-Met106 peptide bond of $\kappa$-casein to induce enzymatic milk coagulation in cheese manufacture.
Key Formula or Approach:
\[ \kappa\text{-Casein (169 AA)} \xrightarrow{\mathbf{Chymosin \text{ (Coagulating Enzyme)}}} \text{Para-}\kappa\text{-Casein (1--105)} + \text{Glycomacropeptide (106--169)} \]
Step 2: Detailed Explanation:
Classification of industrial dairy enzymes:
1. Chymosin (Rennin) (D): The premier milk-coagulating enzyme utilized globally in cheese manufacture:
- It hydrolyzes the specific Phe105-Met106 peptide bond of $\kappa$-casein on the outer brush border of casein micelles.
- This releases the negatively charged, hydrophilic glycomacropeptide (GMP) into whey, stripping the micelle of steric and electrostatic repulsion and enabling $\text{Ca}^{2+}$-dependent coagulation into a firm cheese curd gel.
2. Lactase $\beta$-Galactosidase: Hydrolyzes lactose into glucose and galactose.
3. Lipase: Hydrolyzes triglycerides into glycerol and free fatty acids.
Step 3: Final Answer:
Hence, the coagulating enzyme is Chymosin, matching option (D).
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