Cereal Chem 40:61 - 65.  |  VIEW ARTICLE

A Trypsin Inhibitor in Wheat Flour.

E. M. Learmonth and J. C. Wood. Copyright 1963 by the American Association of Cereal Chemists, Inc. 

Aqueous extracts of wheat flour are shown to inhibit the proteolytic action of trypsin on a gelatin substrate by means of the gelation test. The test is described in detail. The inhibitor is present in wheat flours from widely different sources, is not attributable to chemical treatment or additives, and is not associated with the bran or germ fraction.