Rennin

• UNSPSC Description:

  Rennin, also known as Chymosin, is a pepsin-related proteolytic enzyme synthesized by cells in the stomach of certain animals that efficiently converts liquid milk into a semi-solid, allowing it to remain in the stomach for longer. The natural substrate of Rennin is K-casein, which is specifically cleaved at the peptide bond between amino acid residues 105 and 106, phenylalanine and methionine, and is widely used in cheese production[1].

• Target Antigen:

  Endogenous Metabolite; Ser/Thr Protease

• Type:

  Enzyme

• Related Pathways:

  Metabolic Enzyme/Protease

• Applications:

  Metabolism-protein/nucleotide metabolism

• Field of Research:

  Metabolic Disease

• Assay Protocol:

  https://www.medchemexpress.com/rennin.html

• Solubility:

  H2O : ≥ 50 mg/mL

• Smiles:

  [Rennin]

• References & Citations:

  [1]Gilliland GL, et al. Dill J. Functional implications of the three-dimensional structure of bovine chymosin. Adv Exp Med Biol. 1991;306:23-37.

• Shipping Conditions:

  Blue Ice

• Storage Conditions:

  Store at -20°C for 2 years

• Clinical Information:

  No Development Reported

• CAS Number:

  9001-98-3