Trypsin inhibitor activity in the field bean (Vicia faba L.)

In vitro evidence is presented for the presence of a heat-labile inhibitor of trypsin in both cotyledon and testa of the field bean (Vicia faba L.). Inhibitor activity is destroyed by heating at 110°C for 40 min. The inhibitor has, in vitro, approximately one fifth of the strength of an extract of raw soyabeans.