Cereal Chem 57:25 - 27.  |  VIEW ARTICLE
Thermal Inactivation of Trypsin Inhibitors in Aqueous Extracts of Soybeans, Peanuts, and Kidney Beans: Presence of Substances That Accelerate Inactivation.

G. Ellenrieder, H. Geronazzo, and A. B. De Bojarski. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Thermal inactivation of trypsin inhibitors in aqueous suspensions and centrifuged water extracts of dehulled and defatted soy and peanut flours and of flours prepared from whole kidney beans depended on concentration. Thermal stability (after heating at 96 C for 15 min) of trypsin inhibitor activity was greatly increased when these aqueous suspensions and extract were diluted. High molecular weight components, separated from soybean extracts by gel filtration on Sephadex G-75, accelerated thermal destruction of trypsin inhibitor activity in purified inhibitor preparations.