The digestive enzyme that coagulates proteins in milk is
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Correct Answer: Option C
Explanation:
Renin (also known as chymosin) is the enzyme that coagulates proteins in milk, particularly casein. It is produced in the stomachs of young mammals to aid in milk digestion by curdling the milk, making it easier for the stomach to process.
Here’s a breakdown of the other enzymes:
A. Ptyalin – This is an enzyme in saliva that breaks down starches into sugars (also called amylase).
B. Pepsin – Pepsin is a digestive enzyme that breaks down proteins in the stomach, but it doesn’t coagulate milk proteins.
D. Trypsin – Trypsin is an enzyme in the small intestine that further breaks down proteins into smaller peptides, but it doesn't coagulate milk.
E. Amylase – Amylase breaks down starches into simpler sugars, not proteins.
Renin (also known as chymosin) is the enzyme that coagulates proteins in milk, particularly casein. It is produced in the stomachs of young mammals to aid in milk digestion by curdling the milk, making it easier for the stomach to process.
Here’s a breakdown of the other enzymes:
A. Ptyalin – This is an enzyme in saliva that breaks down starches into sugars (also called amylase).
B. Pepsin – Pepsin is a digestive enzyme that breaks down proteins in the stomach, but it doesn’t coagulate milk proteins.
D. Trypsin – Trypsin is an enzyme in the small intestine that further breaks down proteins into smaller peptides, but it doesn't coagulate milk.
E. Amylase – Amylase breaks down starches into simpler sugars, not proteins.