Rennin: meaning, definitions and examples
๐ง
rennin
[ หrษnษชn ]
biochemistry
Rennin, also known as chymosin, is an enzyme produced in the stomachs of young mammals, particularly in calves. It plays a critical role in the digestion of milk by coagulating the proteins, primarily casein. This process allows for the efficient digestion of milk in the early stages of life. In the cheese-making process, rennin is used to curdle milk, leading to the formation of cheese. It is important in both natural biological processes and various industrial applications, such as cheese production.
Synonyms
chymosin, milk coagulant
Examples of usage
- Rennin is essential for milk digestion in calves.
- In cheese-making, rennin helps to curdle the milk.
- Rennin is often used in the production of lactase-free milk.
- Scientists study rennin for its role in enzymatic reactions.
Translations
Translations of the word "rennin" in other languages:
๐ต๐น renina
๐ฎ๐ณ เคฐเฅเคจเคฟเคจ
๐ฉ๐ช Rennin
๐ฎ๐ฉ rennin
๐บ๐ฆ ัะตะฝัะฝ
๐ต๐ฑ renina
๐ฏ๐ต ใฌใณใใณ
๐ซ๐ท rรฉnine
๐ช๐ธ renina
๐น๐ท renin
๐ฐ๐ท ๋ ๋
๐ธ๐ฆ ุฑูููู
๐จ๐ฟ renin
๐ธ๐ฐ renรญn
๐จ๐ณ ๅไนณ้ ถ
๐ธ๐ฎ renin
๐ฎ๐ธ renรญn
๐ฐ๐ฟ ัะตะฝะธะฝ
๐ฌ๐ช แ แแแแแ
๐ฆ๐ฟ renin
๐ฒ๐ฝ renina
Etymology
The term 'rennin' originates from the Latin word 'rฤn', meaning 'kidney', as the enzyme is first identified in the stomachs of young animals. The use of the term 'chymosin' has also become prevalent, especially in scientific literature, to describe the specific form of renin derived from the gastric mucosa. Rennin's functional discovery dates back to early dairy practices where milk was processed into cheese. Over time, rennin has found applications beyond traditional dairy production and is now used in various biotechnological and pharmaceutical contexts. Its ability to precipitate casein has made it indispensable not only in the dairy industry but also in understanding certain digestive disorders where milk proteins are involved.