Also found in: Dictionary, Thesaurus, Encyclopedia, Wikipedia.
the milk-curdling enzyme found in the gastric juice of human infants (before pepsin formation) and abundantly in that of the calf and other ruminants; a preparation from the stomach of the calf is used to coagulate milk protein to facilitate its digestion. Rennin catalyzes the conversion of casein from a soluble to an insoluble form (paracasein or curd).
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.
rennin/ren·nin/ (ren´in) chymosin.
An enzyme that catalyzes the coagulation of milk, obtained from the fourth stomach of calves and other young ruminants or from genetically engineered microorganisms and used in making cheeses and junkets. Also called chymosin.
Etymology: ME, rennen, to run
a milk-curdling enzyme that occurs in the gastric juices of infants and is also contained in the rennet produced in the stomach of calves and other ruminants. It is an endopeptidase that converts casein to paracasein and was formerly used extensively as a curdling agent by the cheese industry. An artificially produced microbial rennet rather than the enzyme extracted from rennet in calves is used in half of the cheese produced in the United States today. Also called chymosin. Compare renin.
A proteinase structurally homologous with pepsin; the milk-curdling enzyme obtained from the stomach of the calf.
chymasean enzyme present in gastric juice secreted by the gastric glands of the stomach wall that coagulates caseinogen in milk to form casein, which forms an insoluble curd (a calcium-casein compound) which is then attacked by pepsin. It is important particularly in young mammals because it increases retention time in the stomach allowing for a more efficient digestion of the primary food source.
an outdated term. See chymosin.