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A microassay has been developed, for determining trypsin inhibitor activities in peas, that requires only small amounts of sample (5 mg pea flour) and reagents. Acid extracts of peas were tested for their ability to inhibit the activity of bovine trypsin using the synthetic substrate, Nα-benzoyl-dl-arginine p-nitroanilide, in a microtitre plate. The extent of colour reactions were then rapidly determined...