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
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.
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 .
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.
