Abstract
RENNIN has an optimum pH of 3.4 for the proteolysis of bovine serum albumin1 and 3.8 for poly-L-glutamic acid2. At pH values between 5 and 7 it will coagulate milk and slowly attack casein. It has maximum stability at pH 5.4, while at values above 7 it loses activity rapidly.
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CHEESEMAN, G. Denaturation of Rennin ; Effect on Activity and Molecular Configuration. Nature 205, 1011–1012 (1965). https://doi.org/10.1038/2051011a0
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DOI: https://doi.org/10.1038/2051011a0
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