Abstract: This paper researched on a method of heat treatment to inactivate trypsin in Dolichos lablab. The results showedthat heat treatment of legume abstract solution needed less time at high temperatures (95,120,140℃),but the color of legumesolution would be deepened. The basic treatments(pH=12.0)combined with mild temperatures(50,60,70℃) showed that thenutrients lost could be minimized and the treating time could be decreased to half with temperature increas of 6℃.

Key words: trypsin inhibitor, inactive, heat treating