I anticipate that BSA was added to induce proetin stabilization however there may be a different rationale behind the same does anyone have any suggestion or information regarding this.
If the reaction is being run in a microplate format or plastic cuvette, the BSA can help reduce binding of the enzyme to the plastic, which causes it to lose activity. The same effect can also be achieved by adding a low concentration of nonionic detergent.
The above all the factors are correct. However, BSA also protect enzymes from proteases and interfering with environmental factors such as heat, light and surface tension and so on.
Both Adam B Shapiro and Prawej Ansari are correct, but the simple explanation is that when you do an enzyme reaction there is usually very little protein present, in terms of protein mass. So adding BSA is a way of increasing the general protein concentration to reduce sticking, environmental insults etc. Just by having extra random "protein" around often provide some protective function on the enzyme.
I am agree with all above answers but i want to add one more thing BSA enhance the enzyme performance by making the digestion reaction simpler and even it balance some negative parameters during contamination.
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