Chymosin / ˈkaɪməsɪn / or rennin / ˈrɛnɪn / is a protease found in rennet. It is an aspartic endopeptidase belonging to MEROPS A1 family. It is produced by newborn ruminant animals in the lining of the abomasum to curdle the milk they ingest, allowing a longer residence in the bowels and better absorption.

凝乳酶（英语：Chymosin或Rennin）是一种在皱胃酶中发现的蛋白酶。 它是属于MEROPS A1家族的 天冬氨酸蛋白酶 。 它是由新生 反刍动物 在 皱胃 内壁产生的，用于凝结它们摄入的乳汁，从而在肠道中停留更长时间并更好地吸收。

凝乳酶是一种最早在未断奶的小牛胃中发现的天门冬氨酸蛋白酶,可专一地切割乳中κ-酪蛋白的Phe105-Met106之间的肽键，破坏酪蛋白胶束使牛奶凝结，凝乳酶的凝乳能力及蛋白水解能力使其成为干酪生产中形成质构和特殊风味的关键性酶，被广泛地应用于奶酪和酸奶的制作。 哺乳动物胃液中有凝乳酶，能使乳中蛋白质凝聚成乳酪，乳酪易为各种蛋白质酶所消化。 凝乳酶只是提高酶的效率，实际不算作酶。 哺乳类以外的动物因为不食乳，所以很少存在凝乳酶。 凝乳酶是生产 …

凝乳酶（英語：Chymosin或Rennin）是一種在皺胃酶中發現的蛋白酶。 它是屬於MEROPS A1家族的 天冬氨酸蛋白酶 。 它是由新生 反芻動物 在 皺胃 內壁產生的，用於凝結它們攝入的乳汁，從而在腸道中停留更長時間並更好地吸收。

Chymosin (rennin; EC 3.4.23.4) is a neonatal gastric aspartic proteinase and is of commercial importance in cheesemaking. It belongs to the aspartic proteinase family which is widely distributed in many organisms and tissues with different physiological and functional properties (Chitpinityol and Crabbe, 1998). The nucleotide and amino acid ...

Chymosin, known also as rennin, is a proteolytic enzyme related to pepsin that synthesized by chief cells in the stomach of some animals. Its role in digestion is to curdle or coagulate milk in the stomach, a process of considerable importance in the very young animal.

The cheese industry has always sought out novel and stable enzyme sources, and recombinant chymosin has been found to be an effective alternative since it possesses several advantages over plant and microbial milk-clotting enzymes. This paper reviews the use of various milk coagulants, especially animal coagulants, for cheese making.

2018年5月29日 · rennin (chymosin) An enzyme secreted by cells lining the stomach in mammals that is responsible for clotting milk. It acts on a soluble milk protein (caseinogen), which it converts to the insoluble form casein. This ensures that milk remains in the stomach long enough to be acted on by protein-digesting enzymes.

Chymosin (EC 3.4.23.4), the principal aspartic protease used for cheese making, has highly specific milk-clotting activity relative to its proteolytic activity. Chymosin has broad specificity, similar to that of pepsin A, and it clots milk through the cleavage of a single Ser-Phe105Met-Ala bond in κ-casein.

1997年2月21日 · Chymosin / ˈkaɪməsɪn / or rennin / ˈrɛnɪn / is a protease found in rennet. It is an aspartic endopeptidase belonging to MEROPS A1 family. It is produced by newborn ruminant animals in the lining of the abomasum to curdle the milk they ingest, allowing a longer residence in the bowels and better absorption.