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An aspartic proteinase structurally homologous with pepsin, formed from prochymosin; the milk-curdling enzyme obtained from the glandular layer of the stomach of the calf. Acts on a single peptide bond (-Phe-Met-) in κ-casein.
chymosin/chy·mo·sin/ (ki´mo-sin) rennin; an enzyme that catalyzes the cleavage of casein to form soluble paracasein, which then reacts with calcium to form a curd, insoluble paracasein. It is found in the fourth stomach of the calf and other ruminants. A commercial preparation, rennet, is used for making cheese and rennet custards.
A proteinase structurally homologous with pepsin; the milk-curdling enzyme obtained from the stomach of the calf.
the milk-curdling enzyme found in the abomasal juice of preweaned calves (before pepsin formation); a preparation from the stomach of the calf is used to coagulate milk protein in the preparation of junket and thus to facilitate its digestion. Catalyzes the conversion of caseinogen from a soluble to an insoluble form (casein or curd). Called also rennin. See also rennet.