CAS 148465-73-0: Mucorpepsin

Rennin is an enzyme product, specifically classified as an aspartic protease, which is sourced from the inner mucosa of ruminant animals, predominantly young calves. This enzyme exhibits its mode of action primarily through the cleavage of the peptide bond in kappa-casein, a protein found in milk. This cleavage leads to destabilization of micellar structures, precipitating casein and forming a coagulum. In scientific and industrial applications, rennin plays a critical role in the dairy industry, especially in the production of cheese and other fermented milk products. It is a key agent in converting liquid milk into curd and whey by initiating milk coagulation, an essential step in cheese-making. Furthermore, its specificity and efficiency in cleaving kappa-casein make it indispensable for optimal textural and flavor development in cheese products. The detailed understanding of rennin’s biochemical properties and its precise activity at specific conditions underpins its utility in dairy processing and biotechnology sectors.