“… trypsin and chymotrypsin inhibitor from chick peas (CI) is stable in HCl ….01 M -- 0.05 M even after 24 h. Increased KOH concentrations decrease considerably the inhibitory activity already after 1 h. Maleyation and succinylation … its trypsin-inhibitory activity but had no effect on the chymotrypsin-inhibitory activity.”