Chemical Property of Rennin
Chemical Property:
- Melting Point:225-227℃
- PSA：0.00000
- LogP:0.00000
- Storage Temp.:−20°C
- XLogP3:3.3
- Hydrogen Bond Donor Count:0
- Hydrogen Bond Acceptor Count:1
- Rotatable Bond Count:1
- Exact Mass:203.167399674
- Heavy Atom Count:15
- Complexity:211
- Purity/Quality:
-
99% *data from raw suppliers
Rennin from calf stomach ≥20 units/mg protein *data from reagent suppliers
Safty Information:
- Pictogram(s):
- Hazard Codes:B,Xn
- Statements:
36/37/38-42
- Safety Statements:
22-24-26-36/37
- MSDS Files:
-
SDS file from LookChem
Useful:
- Chemical Classes:Biological Agents -> Enzymes
- Canonical SMILES:CC1=CC(=C2CCCC(C2=C1)N(C)C)C
-
Uses
Rennin, also known as chymosin, is a milkclotting acid proteinase produced in the stomach of a calf. It is used in cheesemaking and to study neonatal gastric digestion . Rennet (a dried extract contg rennin) is used in the manufacture of cheese and rennet casein, also sold retail for the making of junket or rennet custards.
