Other grades of this product :
| RENNIN Chemical Properties |
| Melting point | 225-227℃ | | storage temp. | -20°C | | Merck | 14,8134 |
| RENNIN Usage And Synthesis |
| Chemical Properties | Yellowish-white powder or as yellow
grains or scales; characteristic slightly salty taste;
peculiar odor. Slightly hygroscopic; partially solu-
ble in water and dilute alcohol.
| | Uses | Rennin, also known as chymosin, is a milkclotting acid proteinase produced in the stomach of a calf. It is used in cheesemaking and to study neonatal gastric digestion . | | Uses | Rennet (a dried extract contg rennin) is used in the manufacture of cheese and rennet casein, also sold retail for the making of junket or rennet custards. | | Definition | A digestive enzyme secreted by the
glands of the stomach and causes curdling of milk.
It has the power of coagulating 25,000 times its own
weight of milk.
| | Biochem/physiol Actions | Rennin, a 323 amino acid chain, is secreted as an inactive precursor which is then converted into an active enzyme through limited proteolysis. It cleaves the peptide bond between phenylalanine and methionine in K-Casein. |
| RENNIN Preparation Products And Raw materials |
|
日本语
한국어
Français
Deutsch
España
Türkiye