| Identification | Back Directory | [Name]
RENNIN | [CAS]
9001-98-3 | [Synonyms]
lab
ec3443
RENNIN
Aniren
Maxiren
CHYMASE
rennase
CHYMOSIN
Chymogen
labferment
EC 3.4.23.4
Stamix 1150
abomasalenzyme
Alkylate, "soft"
Renninomezenterin
Novozymes protease
CHYMASE, HUMAN SKIN
MAST CELL PROTEASE I
Milk-clotting protease
Tridecylbenzene (linear)
Lauroamide propyl betaine
Straight-chain dodecylbenzene
Straight-chain detergent alkylate
rennin crystallized and lyophilized*approx 40% pr
RENNIN CRYSTALLIZED AND LYOPHILIZED*APPR OX 40% PROT
Chymosin B， from Kluyveromyces lactis，containing the prochymosin B gene | [EINECS(EC#)]
232-645-0 | [MDL Number]
MFCD00132173 |
| Chemical Properties | Back Directory | [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.
| [Appearance]
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.
| [Melting point ]
225-227℃ | [storage temp. ]
−20°C
| [Merck ]
8134 |
| Hazard Information | Back Directory | [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. | [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. |
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