Studies of Casein V. The Action of Rennin on Casein

Abstract

The liberation of non-protein nitrogen, soluble in 12 per cent. Trichloroacetic acid, from various milk protein fractions by rennin (0,1 fLg rennin NJml) at pH 6·7 and 25°C is examined. 1· 0 per cent. nitrogen is rapidly released from whole casein, 3· 4 per cent. from second-cycle casein-fraction S, and 6· 7 per cent. from K-casein. None is split from other milk protein fractions under the same conditions.