Rennin
Rennin structure
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Common Name | Rennin | ||
|---|---|---|---|---|
| CAS Number | 9001-98-3 | Molecular Weight | 154.120 | |
| Density | 1.5±0.1 g/cm3 | Boiling Point | 513.7±50.0 °C at 760 mmHg | |
| Molecular Formula | C7H6O4 | Melting Point | 225-227℃ | |
| MSDS | Chinese USA | Flash Point | 226.8±23.6 °C | |
| Symbol |
GHS07, GHS08 |
Signal Word | Danger | |
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Proteomic profiling of the coagulation of milk proteins induced by chymosin.
J. Agric. Food Chem. 60(8) , 2039-45, (2012) Chymosin-induced coagulation of individual milk proteins during incubation at 30 °C was investigated using a proteomic approach. The addition of chymosin (0.006 units/mL) caused the milk proteins to coagulate after a 3 h incubation period. Approximately 88% o... |
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Starch addition in renneted milk gels: Partitioning between curd and whey and effect on curd syneresis and gel microstructure
J. Dairy Sci. 95(12) , 6871-81, (2012) Milk gels were made by renneting and acidifying skim milk containing 5 different starches, and then compressed by centrifugation to express whey and simulate curd syneresis during the manufacture of low-fat cheese. A series of 17 starches were examined, with ... |
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Constitutive expression, purification and characterization of bovine prochymosin in Pichia pastoris GS115.
World J. Microbiol. Biotechnol. 28(5) , 2087-93, (2012) Chymosin can specifically break down the Phe105-Met106 peptide bond of milk κ-casein to form insoluble para-κ-casein, resulting in milk coagulation, a process that is used in making cheese. In this study, in order to obtain an alternative milk coagulant which... |
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A regular curd consumption improves gastrointestinal status assessed by a randomized controlled nutritional intervention.
Int. J. Food Sci. Nutr. 64(6) , 674-81, (2013) This study evaluated the influence of curd consumption (a dairy product in which most whey proteins are discarded) on nutritional status markers and on gastrointestinal symptoms through an open-label randomized nutritional intervention. A total of 20 males an... |
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A review on prorennin and rennin.
C. R. Trav. Lab. Carlsberg 35(8) , 143-231, (1966)
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Survival analysis as a statistical methodology for analyzing factors that affect milk coagulation time in Holstein-Friesian and Brown Swiss cows.
J. Dairy Sci. 96(9) , 5556-64, (2013) The aim of this study was to propose the survival analysis technique as a statistical approach for the analysis of rennet coagulation time (RCT) able to make use of coagulating and noncoagulating (NC) milk information in order to estimate potential sources of... |
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Interactions between tea catechins and casein micelles and their impact on renneting functionality.
Food Chem. 143 , 27-32, (2014) Many studies have shown that tea catechins bind to milk proteins. This research focused on the association of tea polyphenols with casein micelles, and the consequences of the interactions on the renneting behaviour of skim milk. It was hypothesized that epig... |
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Comparative proteomic analysis of casein and whey as prepared by chymosin-induced separation, isoelectric precipitation or ultracentrifugation.
J. Dairy Res. 79(4) , 451-8, (2012) Fractionation of bovine milk was performed using chymosin-induced separation, isoelectric precipitation or ultracentrifugation as separation techniques prior to gel-based proteomic analysis. This approach allowed for comparative display and identification of ... |
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Short communication: A comparative analysis of recombinant chymosins.
J. Dairy Sci. 95(2) , 609-13, (2012) The first step in cheesemaking is the milk clotting process, in which κ-caseinolytic enzymes contribute to micelle precipitation. The best enzyme for this purpose is chymosin because of its high degree of specificity toward κ-casein. Although recombinant bovi... |
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Effect of soluble calcium on the renneting properties of casein micelles as measured by rheology and diffusing wave spectroscopy.
J. Dairy Sci. 95(1) , 75-82, (2012) Addition of calcium chloride to milk has positive effects on cheese-making because it decreases coagulation time, creates firmer gels, and increases curd yield. Although addition of calcium chloride is a widely used industrial practice, the effect of soluble ... |