Abstract:  Trypsin inhibitor is one of the main antinutrition factors in soybean food and fodder. Inactivation of soybean trypsin inhibitor could obviously improve soybean and fodder’s food nutritional value and edible security. A review on the advance in the inactivation methods of soybean trypsin inhibitor in resent years was presented in this article.

Key words: Soybean Trypsin inhibitor Nactivation