Abstract: The subunits component and 7S/11S ratio of the protein extracted from different soy species were studied by thediscontinuous lauryl sodium sulfate-polyacrylamide gel electrophoresis techniques. The results showed that the species varietyaffected the component of protein subunits apparently. The physical properties of soy protein, hardness, elasticity and EAI(emulsifying ability index), were measured by rheometer and spectrometer. After a statistical correlation analysis between thecomponent of protein subunits and the three indexes was made, it was found that the significance was varied with differentsubunits and 7S/11S ratio played a significant role to the physical properties. The research of protein structure of the differentspecies would be useful and helpful to study the physical properties of the soy protein.

Key words: soy protein isolated, subunit, functional property, correlative analysis