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R4877

Sigma-Aldrich

Rennin from calf stomach

≥20 units/mg protein

Synonyme(s) :

Chymosin

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About This Item

Numéro CAS:
9001-98-3
Numéro de classification (Commission des enzymes):
3.4.23.4 (BRENDA, IUBMB)
Numéro CE :
232-645-0
Numéro MDL:
MFCD00132173
Code UNSPSC :
12352204
Nomenclature NACRES :
NA.54

Forme

lyophilized powder

Activité spécifique

≥20 units/mg protein

Produit purifié par

crystallization

Composition

Protein, ≥40%

Température de stockage

−20°C

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Catégories apparentées

Application

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 .

Actions biochimiques/physiologiques

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.

Conditionnement

Package size based on protein content

Définition de l'unité

One unit will coagulate 10 mL of milk per min at 30 °C.

Forme physique

Lyophilized powder containing sodium chloride

Remarque sur l'analyse

Protein determined by biuret.

Pictogrammes

Health hazardExclamation mark
GHS08,GHS07

Mention d'avertissement

Danger

Mentions de danger

H315,H319,H334,H335

Classification des risques

Eye Irrit. 2 - Resp. Sens. 1 - Skin Irrit. 2 - STOT SE 3

Organes cibles

Respiratory system

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 3

Certificats d'analyse (COA)

Recherchez un Certificats d'analyse (COA) en saisissant le numéro de lot du produit. Les numéros de lot figurent sur l'étiquette du produit après les mots "Lot" ou "Batch".

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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
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
Filiz Kazak et al.
Veterinary research forum : an international quarterly journal, 13(4), 593-596 (2023-01-24)
Epidermal growth factor (EGF) has biological roles, including embryonic organ development, breast morphogenesis, breast cell proliferation, and mammary development. This study aimed to measure EGF concentration and evaluate its relationship with somatic cell count (SCC) in healthy water buffaloes (Bubalus
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
Katarina Kosalková et al.
Microbial cell factories, 11, 5-5 (2012-01-12)
The secretion of heterologous animal proteins in filamentous fungi is usually limited by bottlenecks in the vesicle-mediated secretory pathway. Using the secretion of bovine chymosin in Aspergillus awamori as a model, we found a drastic increase (40 to 80-fold) in
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