Rennin

[ Density]:
1.5±0.1 g/cm3

[ Boiling Point ]:
513.7±50.0 °C at 760 mmHg

[ Melting Point ]:
225-227℃

[ Molecular Formula ]:
C₇H₆O₄

[ Molecular Weight ]:
154.120

[ Flash Point ]:
226.8±23.6 °C

[ Exact Mass ]:
154.026611

[ LogP ]:
-0.75

[ Vapour Pressure ]:
0.0±3.0 mmHg at 25°C

[ Index of Refraction ]:
1.603

[ Storage condition ]:
−20°C

[ Symbol ]:

GHS07, GHS08

[ Signal Word ]:
Danger

[ Hazard Statements ]:
H315-H319-H334-H335

[ Precautionary Statements ]:
P261-P305 + P351 + P338-P342 + P311

[ Hazard Codes ]:
B,Xn

[ Risk Phrases ]:
36/37/38-42

[ Safety Phrases ]:
22-24-26-36/37

[ RIDADR ]:
NONH for all modes of transport

[ WGK Germany ]:
1

Proteomic profiling of the coagulation of milk proteins induced by chymosin.

J. Agric. Food Chem. 60(8) , 2039-45, (2012)

Chymosin-induced coagulation of individual milk proteins during incubation at 30 °C was investigated using a proteomic approach. The addition of chymosin (0.006 units/mL) caused the milk proteins to c...

Starch addition in renneted milk gels: Partitioning between curd and whey and effect on curd syneresis and gel microstructure

J. Dairy Sci. 95(12) , 6871-81, (2012)

Milk gels were made by renneting and acidifying skim milk containing 5 different starches, and then compressed by centrifugation to express whey and simulate curd syneresis during the manufacture of l...

Constitutive expression, purification and characterization of bovine prochymosin in Pichia pastoris GS115.

World J. Microbiol. Biotechnol. 28(5) , 2087-93, (2012)

Chymosin can specifically break down the Phe105-Met106 peptide bond of milk κ-casein to form insoluble para-κ-casein, resulting in milk coagulation, a process that is used in making cheese. In this st...

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