Rennin

• 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].

• Product Name Alternative :

  EC 3.4.23.4

• UNSPSC :

  12352204

• Hazard Statement :

  H315, H319, H334, H335

• Target :

  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]

• Precautions :

  H315, H319, H334, H335

• 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

• Scientific Category :

  Enzyme

• Clinical Information :

  No Development Reported

• CAS Number :

  [9001-98-3]