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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.
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.
A proteinase structurally homologous with pepsin; the milk-curdling enzyme obtained from the stomach of the calf.