Fortfahren mit
R4877
Rennin from calf stomach
≥20 units/mg protein
Synonym(e):
Chymosin
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| Packungsgröße | SKU | Verfügbarkeit | Preis |
|---|---|---|---|
| 100 mg | Warenkorb auf Verfügbarkeit prüfen | € 472,00 |
Über diesen Artikel
CAS-Nummer:
UNSPSC Code:
12352204
NACRES:
NA.54
EC Number:
232-645-0
MDL number:
Specific activity:
≥20 units/mg protein
€ 472,00
Warenkorb auf Verfügbarkeit prüfen
Technischer Dienst
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Unterstützung erhaltenform
lyophilized powder
Quality Level
specific activity
≥20 units/mg protein
purified by
crystallization
composition
Protein, ≥40%
storage temp.
−20°C
Application
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.
Packaging
Package size based on protein content
Physical form
Lyophilized powder containing sodium chloride
Analysis Note
Protein determined by biuret.
Other Notes
One unit will coagulate 10 mL of milk per min at 30 °C.
1 of 1
Dieser Artikel | |||
|---|---|---|---|
| specific activity ≥20 units/mg protein | specific activity - | specific activity ≥5 units/mg protein | specific activity ≥125 units/mg protein |
| form lyophilized powder | form powder | form lyophilized powder | form lyophilized powder |
| storage temp. −20°C | storage temp. −20°C | storage temp. −20°C | storage temp. −20°C |
| purified by crystallization | purified by - | purified by - | purified by affinity chromatography |
| Quality Level 200 | Quality Level 200 | Quality Level 200 | Quality Level 200 |
| composition Protein, ≥40% | composition - | composition Protein, ≥25% biuret | composition Protein, 40-70% |
signalword
Danger
hcodes
Hazard Classifications
Eye Irrit. 2 - Resp. Sens. 1 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
Lagerklasse
11 - Combustible Solids
wgk
WGK 3
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X P Jiang et al.
World journal of microbiology & biotechnology, 28(5), 2087-2093 (2012-07-19)
Chymosin can specifically break down the Phe105-Met106 peptide bond of milk κ-casein to form insoluble para-κ-casein, resulting in milk coagulation, a process that is used in making cheese. In this study, in order to obtain an alternative milk coagulant which
Jung-Feng Hsieh et al.
Journal of agricultural and food chemistry, 60(8), 2039-2045 (2012-02-07)
Chymosin-induced coagulation of individual milk proteins during incubation at 30 °C was investigated using a proteomic approach. The addition of chymosin (0.006 units/mL) caused the milk proteins to coagulate after a 3 h incubation period. Approximately 88% of the milk
J A Vallejo et al.
Journal of dairy science, 95(2), 609-613 (2012-01-28)
The first step in cheesemaking is the milk clotting process, in which κ-caseinolytic enzymes contribute to micelle precipitation. The best enzyme for this purpose is chymosin because of its high degree of specificity toward κ-casein. Although recombinant bovine chymosin is
Global Trade Item Number
| SKU | GTIN |
|---|---|
| R4877-100MG | 04061836695460 |