rennin is an enzyme which makes milk harden in your stomach so that it can be broken down and digested
angiotensinogen
its all to do with the milk proteins, caseins. the rennin makes them coagulate. you probbably never got any of that, im doing a planning task and its hard.
This substance is called a catalyst.
pepsin
Rennin is very ineffective at 0 degrees. Its optimum temperature which it works in is body temperature (37oC). If the enzyme is heated up to 70 degrees then it will denature and have no effects at all.
CI rennin?
Type your answer here.how to make rennin
rennin
No. Rennin is derived fom rennet, which comes from a cows stomach.
Rennin helps to break down milk. Renin breaks down angiotensinogen.
In the stomach
angiotensinogen
rennin
the optimal pH for rennin is around 1-2, as this closely resembles the acidic environment of the stomach where rennin is most commonly found. However rennin also works at neutral pH, although at a much lower level of reaction. This is necessary because sometimes the stomach is diluted by outside materials.
Green
Robert Tigerstedt in 1898
Rennin