Rennin (Cat.#:AYB26888)
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Biological activity
Information
Biological activity
| Bioactivity | 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. |
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| CAS | 9001-98-3 |
| Format | Solid |
| Transportation | Room temperature in continental US; may vary elsewhere. |
| Storage | Please store the product under the recommended conditions in the Certificate of Analysis. |
Information
| Intro | Rennin，也称 Chymosin，是一种与胃蛋白酶相关的蛋白水解酶，由某些动物胃中的细胞合成，可有效地将液态奶转化为半固体，使其在胃中停留更长时间。Rennin 的天然底物是 K-酪蛋白，它在氨基酸残基 105 和 106、苯丙氨酸和甲硫氨酸之间的肽键处被特异性切割，可广泛用于奶酪的生产。 |
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| Rela_targets | Bioactive Compound Library Plus Peptide Library |