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Stability of a black eyed pea trypsin/chymotrypsin inhibitor (BTCI)



The stability of BTCI has been investigated as function of pH and temperature, following its inhibitory activity against trypsin. The isolated inhibitor of 9,084 Oa is stable over pH 3 to 12 at 25°C. BTCI showed high thermal stability ranging from 25 to 95°C at pH 3 and 7. However, the protein lost about 20% of its inhibitory activity over 75°C at pH 8.2. The results indicated that BTCI is extremely stable to heat and pH as typical of Bowman-Birk inhibitors.
