/ren"in/, n. Biochem.
a coagulating enzyme occurring in the gastric juice of the calf, forming the active principle of rennet and able to curdle milk.
[1895-1900; RENN(ET) + -IN2]

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also called  Chymosin,  

      protein-digesting enzyme that curdles milk by transforming caseinogen into insoluble casein; it is found only in the fourth stomach of cud-chewing animals, such as cows. Its action extends the period in which milk is retained in the stomach of the young animal. In animals that lack rennin, milk is coagulated by the action of pepsin (q.v.), as is the case in humans. A commercial form of rennin, rennet, is used in manufacturing cheese and preparing junket.

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Universalium. 2010.

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  • Rennin — Ren nin (r[e^]n n[i^]n), n. (Biochem.) A milk clotting enzyme obtained from the true stomach (abomasum) of a suckling calf. Mol. wt. about 31,000. Also called {chymosin}, {rennase}, and {abomasal enzyme}. [Merck Man. 11] [1913 Webster] …   The Collaborative International Dictionary of English

  • Rennin — ⇒ Labenzym …   Deutsch wörterbuch der biologie

  • rennin — [ren′in] n. [< RENNET + IN1] a coagulating enzyme that can curdle milk, found in rennet …   English World dictionary

  • rennin — SYN: chymosin. * * * ren·nin ren ən n a crystallizable enzyme that coagulates milk, that occurs esp. with pepsin in the gastric juice of young animals and is obtained as a yellowish powder, grains, or scales usu. by extraction of the mucous… …   Medical dictionary

  • rennin — n. an enzyme produced in the stomach that coagulates milk. It is secreted by the gastric glands in an inactive form, prorennin, which is activated by hydrochloric acid. Rennin converts caseinogen (milk protein) into insoluble casein in the… …   The new mediacal dictionary

  • Rennin — Ren|nin [engl. rennet = ↑ Lab ↑ in (3)], das; s, e; Syn.: Chymosin, (veraltet:) Chymase, Labferment: internat. bevorzugter Name für eine Aspartat Proteinase (MG 30 700) aus Kälbermägen, die die Milchgerinnung auslöst u. deshalb zur Käseherst.… …   Universal-Lexikon

  • rennin — noun Etymology: rennet + 1 in Date: 1897 an enzyme that coagulates milk and is used in making cheese and junkets; especially one from the mucous membrane of the stomach of a calf …   New Collegiate Dictionary

  • Rennin — Chymosin (Bos taurus) Größe 323 Aminosäuren Isoformen A, B Bezeichner Exte …   Deutsch Wikipedia

  • rennin — noun A proteolytic enzyme, obtained the gastric juice of the abomasum of calves, used to coagulate milk and make cheese Syn: chymosin …   Wiktionary

  • rennin — renɪn n. enzyme used to curdle milk and produce cheese, active component in rennet (derived from the mucous membrane of the fourth stomach of young cows) …   English contemporary dictionary

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