| 释义 |
rennin
ren·nin R0152400 (rĕn′ĭn)n. 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.
[renn(et) + -in.]rennin (ˈrɛnɪn) n (Biochemistry) an enzyme that occurs in gastric juice and is a constituent of rennet. It coagulates milk by converting caseinogen to casein. Also called: chymosin [C20: from rennet + -in]ren•nin (ˈrɛn ɪn)
n. 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) + -in1] Thesaurus| Noun | 1. | rennin - an enzyme that occurs in gastric juice; causes milk to coagulatechymosingastric acid, gastric juice - digestive secretions of the stomach glands consisting chiefly of hydrochloric acid and mucin and the enzymes pepsin and rennin and lipaseenzyme - any of several complex proteins that are produced by cells and act as catalysts in specific biochemical reactionscoagulase - an enzyme that induces coagulationrennet - a substance that curdles milk in making cheese and junket |
rennin
rennin: see rennetrennet,
substance containing rennin, an enzyme having the property of clotting, or curdling, milk. It is used in the making of cheese and junket. Rennet is obtained from the stomachs of young mammals living on milk, especially from the inner lining of the fourth, or true,
..... Click the link for more information. .Rennin (also chymosin), a proteolytic enzyme produced by the mucous membrane of the abomasum, or fourth stomach, of young ruminants. Rennin, in the form of abomasal extract, has long been used for coagulating milk in cheese-making. It is synthesized as an inactive precursor, renninogen, which is converted into rennin in an acid medium at pH < 5.0. The starting substrate for rennin is the milk protein κ-casein, which under the action of rennin loses the ability to stabilize the casein micelles. Rennin is obtained in crystalline form; its molecule is composed of a polypeptide chain (molecular weight ~ 34,000) in which dicarboxylic amino acids predominate. Rennin resembles pepsin in many of its properties. rennin[′ren·ən] (biochemistry) An enzyme found in the gastric juice of the fourth stomach of calfs; used for coagulating milk casein in cheesemaking. Also known as chymosin. rennin
rennin [ren´in] 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).chy·mo·sin (kī'mō-sin), 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. Synonym(s): chymase, pexin, rennase, rennet, renninrennin (rĕn′ĭn)n. 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.chy·mo·sin (kī'mō-sin) A proteinase structurally homologous with pepsin; the milk-curdling enzyme obtained from the stomach of the calf.
Synonym(s): rennin. rennin or chymase an 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.rennin
Synonyms for renninnoun an enzyme that occurs in gastric juiceSynonymsRelated Words- gastric acid
- gastric juice
- enzyme
- coagulase
- rennet
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