RENNIN

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.

The Uses of RENNIN

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.

The Uses of RENNIN

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 .

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.