Abstract: Kidney bean is a kind of high quality raw material for food processing abundant of potassium and magnesium and short of sodium,the nutrient component is also rich including protein,carbohydrates,minerals,vitamins,etc.. The trypsin inhibitor of kidney beans is not only an antinutritional factor,but also a kind of physiologically active protein,which limit effective utilization of kidney beans as well as has special physiological function. The structure,property,extraction,purification and function of kidney beans’ trypsin inhibitor was introduced in this paper,at the same time,the influence of processing technology on trypsin inhibitor were summarized. It was aimed to provide theoretical basis for researching trypsin inhibitor of kidney beans and provide theoretical guidance for selecting deep-processing technology.