Effect of Germination on Functional Properties of Soybean Protein Isolate

doi:10.7506/spkx1002-6630-201123011

Abstract

Abstract: In this paper, we report the results of experiments intended to reveal the effect of germination on functional properties of soybean protein isolate (SPI). SPI from germinated soybean seeds at different stages of germination was prepared using the method of alkaline extraction and subsequent acid precipitation, and then determined for functional properties. Our results showed that solubility, foaming properties, emulsifying properties and water-holding capacity of SPI extracted from germinated soybean seeds were all better than those of SPI extracted from non-germinated ones. Furthermore, SPI from germinated soybean seeds with 1 cm long sprouts was observed to have the best functional properties. The results from SDS-PAGE indicated that most hydrophobic amino acids of 7S globulin were exposed on the surface due to being easily hydrolyzed by endogenous protease, improving functional properties of SPI.

Key words: germination, soy protein isolate (SPI), functional property, molecular weight

CLC Number:

TS201.2

WANGSu-ya，ZHAOJia-hui，YANGYu-ling，JUXing-rong. Effect of Germination on Functional Properties of Soybean Protein Isolate[J]. FOOD SCIENCE, 2011, 32(23): 64-68.

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Effect of Germination on Functional Properties of Soybean Protein Isolate

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