Cereal Chem 60:194 - 197.  |  VIEW ARTICLE
Heat Inactivation of Trypsin Inhibitor in Kintoki Bean (Phaseolus vulgaris).

I. Tsukamoto, M. Miyoshi, and Y. Hamaguchi. Copyright 1983 by the American Association of Cereal Chemists, Inc. 

Crude extract from kintoki bean (Phaseolus vulgaris) lost approximately 90% of the trypsin inhibitory activity after heating at 100 C for 60 min, but purified typsin inhibitor was heat-stable. Heat treatment caused inactivation of the purified typsin inhibitor when protein such as albumin or high molecular weight proteins from bean extract was present. The extent of the inactivation increased with the concentrations of the trypsin inhibitor and total protein.