Thermal inactivation of tepary bena (Phaseolus acutifolius), soybean and lima bean protease inhibitors: effect of acidic and basic pH

摘要

Thermal stability of the protease inhibitor of tepary bean (Phaseolus acutifolius) was studied by comparing the antitryptic activ- ities of a crude extract and the purified inhibitor (TBPI) to those of three purified protease inhibitors, soybean trypsin inhibitor (Kunitz; KSTI), soybena trypsin and chymotrpsin inhibtor (BBI) and lima bean trypsin inhibtor (LBTI). Three purified inhibi- autoclaving at neutral pH. The tepary bean crude extract and KSTI were found to be heat labile when boiled or autoclaved at neutral pH.