Date of Award:

5-1965

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Animal, Dairy, and Veterinary Sciences

Department name when degree awarded

Dairy and Food Industries

Advisor/Chair:

C. A. Ernstrom

Abstract

Rennin is the main milk-clotting enzyme in the fourth stomach of young calves. This enzyme has been crystallized and studied by several workers such as Hankinson, Berridee, and Ernstrom, and found to be heterogeneous. It is a proteolytic enzyme, which exhibits its maximum activity on hemoglobin, bovine serum albumin, and casein in the region of pH 3.4 - 4.0. It has a specificity similar to, but narrower than, that of pepsin.

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a32cfb85130868cf1d5412bafeb36206

Included in

Food Science Commons

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