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].–20°C-Applications-Metabolism-protein/nucleotide metabolism-Formula-N/A-Citation–References-[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. -CASNumber-9001-98-3-MolecularWeight-N/A-Compound Purity–SMILES-[Rennin]-Research_Area-Metabolic Disease-Solubility-10 mM in DMSO-Target-Endogenous Metabolite;Ser/Thr Protease-Isoform–Pathway-Metabolic Enzyme/Protease-MCE Product type-Enzyme