R4877
Rennin from calf stomach
≥20 units/mg protein
Sinónimos:
Chymosin
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About This Item
Productos recomendados
Formulario
lyophilized powder
Nivel de calidad
actividad específica
≥20 units/mg protein
purificado por
crystallization
composición
Protein, ≥40%
temp. de almacenamiento
−20°C
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Aplicación
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 .
Acciones bioquímicas o fisiológicas
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.
Envase
Package size based on protein content
Definición de unidad
One unit will coagulate 10 mL of milk per min at 30 °C.
Forma física
Lyophilized powder containing sodium chloride
Nota de análisis
Protein determined by biuret.
Palabra de señalización
Danger
Frases de peligro
Consejos de prudencia
Clasificaciones de peligro
Eye Irrit. 2 - Resp. Sens. 1 - Skin Irrit. 2 - STOT SE 3
Órganos de actuación
Respiratory system
Código de clase de almacenamiento
11 - Combustible Solids
Clase de riesgo para el agua (WGK)
WGK 3
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Certificados de análisis (COA)
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Los clientes también vieron
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
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
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
Kirsten Kastberg Møller et al.
Journal of agricultural and food chemistry, 60(21), 5454-5460 (2012-05-09)
Bovine chymosin constitutes a traditional ingredient for enzymatic milk coagulation in cheese making, providing a strong clotting capacity and low general proteolytic activity. Recently, these properties were surpassed by camel chymosin, but the mechanistic difference behind their action is not
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