How does Rennin Cause Milk Curdling?
Rennin is produced in the stomach in its inactive form: prorennin. It is only activated by hydrochloric acid produced in the stomach immediately after consuming milk. Milk contains the protein caseinogen, which is composed of four molecules: alpha-s1, alpha-s2, beta-casein, and kappa-casein. The first three molecules mentioned can be precipitated by calcium, but not the last one which is kappa-casein. Kappa-casein prevents the precipitation of alpha- and beta-caseins. The function of rennin is then to deactivate kappa-casein to allow milk coagulation. How the Function of Rennin is Affected by Temperature? Just like any other enzyme, rennin is affected by an increase and decrease of temperature beyond the “normal” temperature to which rennin works best. The ideal temperature that permits optimum rennin activity is 37 degress Celsius. Higher temperature can break the hydrogen and ionic bonds that gives the enzyme (a protein) its active structure. If the enzyme is destroyed as a consequen
