rennin

Chymosin or rennin is an enzyme found in rennet.

Due to this reaction, rennin is used to bring about the extensive precipitation and curd formation in cheese making.

Genetic engineers have now programmed bacteria to make proteins ranging from human growth hormone to rennin, an enzyme used in making cheese.

The chief cells of the stomach secrete enzymes for protein breakdown (inactive pepsinogen and rennin).

For examples, curd formation (rennet coagulation) is a reaction that occurs upon adding the enzyme rennin to milk.

In this reaction, the substrate is a milk protein (e.g., casein) and the enzyme is rennin.

"Tha pighte rennin gawn derstayres," and there was no mistaking that combination of affection and contempt.

Hydrochloric acid activates these inactive forms of enzymes into active forms which are pepsin and rennin (proteases).

Rennin digests the milk protein caesinogen (soluble) into caesin (insoluble) thus curdling the milk.

These hydrolytic processes could be carried out by proteases such as Proteasomes, Proprotein Convertases, Caspases, Rennin and Kallikreins.

They sent back an article from an ancient medical journal about how the basic ingredient is rennet, or rennin, which comes from the fourth stomach of a calf, and why it's so good.

The epithelium and lamina are filled with connective tissue and covered in gastric glands that may be simple or branched tubular, and secrete mucus, hydrochloric acid, pepsinogen and rennin.

That is an industrial enzyme that now replaces rennin from the stomachs of lambs and calves in making cheese, including such pedigree products as Camembert, Cheddar, Edam, Emmental and Tilsit.

Under "casein" (the milk protein and foundation for cheese) or "rennin" (the coagulating enzyme used in cheese making), click on Cheese for a primer by types of cheese and a few words on eggs.

Four products in the pharmaceutical area (Hepatitis B vaccine, human insulin, beta-interferon and a wound healing gel based on PDGF) and one product for the food industry (bovine rennin), commercialized worldwide by Hansen.

The most important enzyme in rennet is called chymosin or rennin, and it inactivates a milk protein called kappa casein (KAY-see-in) that would otherwise keep the other forms of casein in milk in liquid form.

These peptides result from partial proteolysis of intracellular or extracellular protein precursors performed by several processing enzymes or protease complexes (rennin, kallikreins, calpains, prohormone convertases, proteasomes, endosomes, lysosomes), which convert proteins into peptides, including those with biological activities.