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rennin |
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rennin: see rennet rennet, 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 ..... Click the link for more information. . 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. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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It's an exact copy of rennin, the animal enzyme traditionally used to coagulate milk. In 1990, FDA approved the first bioengineered enzyme, rennin, which traditionally has been extracted from calves' stomachs for use in making cheese. Renin inhibitors, which block the initial, rate-limiting step of the rennin angiotensinaldosterone system (RAAS), are a novel approach to hypertension treatment. |
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