Effect of Se-enriched germination was studied, on functional properties of soybean protein isolate (SPI). After inversed 6 h in 10 mg/L Na2SeO3 solution, soybean was germinated 96 h at optimal conditions. SPI from germinated soybean was prepared by alkaline extraction and acid precipitation method. The results showed that the change trend on solubility, water binding capacity, foaming property, and emulsifying property of SPI were similar, these properties value increased firstly and then decreased. SPI separated from sprouting 24~60 h soybean showed better solubility, emulsifying and foaming properties. The best functional property of SPI was determined when soybean was germinated 24 h. The correlation analysis showed that there was significant positive correlation between SPI solubility and water binding capacity (R=0.862); the solubility had positive correlations with foaming properties (R=0.774) and emulsifying properties (R=0.887).

Publication Date


First Page


Last Page





[1] 迟玉杰, 朱秀清, 李文滨. 大豆蛋白质加工新技术[M]. 北京: 科学出版社, 2008: 1.
[2] 朱新荣, 胡筱波, 潘思轶, 等. 大豆发芽期间多种营养成分变化的研究[J]. 中国酿造, 2008(12): 64-66.
[3] Sugihara S, Kondo M, Chihara Y, et al. Preparation of selenium-enriched sprouts and identification of selenium species by high-performance liquid chromatography-inductively coupled plasma mass spectrometry[J]. Bioscience, Biotechnology, and Biochemistry, 2004, 68(1):193-199.
[4] 王素雅, 赵甲慧, 杨玉玲, 等. 发芽对大豆分离蛋白功能性质的影响[J]. 食品科学, 2011, 32(23): 64-68.
[5] 况冲, 郭晓玲, 张永忠, 等. 富硒大豆蛋白质的研究[J]. 食品工业科技, 2008, 29(6): 192-194.
[6] 宋娇娇, 张红, 杨润强, 等. 富硒大豆芽不同部位与大分子中硒的分布[J]. 江南大学学报: 自然科学版, 2011, 10(3): 323-327.
[7] 马艳弘, 周剑忠, 王英, 等. 富硒发芽大豆乳饮料的研制及稳定性研究[J]. 江苏农业科学, 2011, 39(3): 390-392.
[8] 陈莉, 钟芳, 王璋. 凝固剂及凝固条件对大豆蛋白胶凝性质的影响[J]. 中国乳品工业, 2004, 32(9): 23-27.
[9] 赵新淮, 徐红华, 姜毓君. 食品蛋白质: 结构、性质与功能[M]. 北京: 科学出版社, 2009: 313-315.
[10] Sinha R, Radha C, Prakash J, et al. Whey protein hydrolysate: functional properties, nutritional quality and utilization in beverage formulation [J]. Food Chemistry, 2007, 101(4): 1 484-1 491.
[11] Pearce K N, Kubsekka J E. Emulsifying properties of proteins: evaluation of a turbidimetric technique[J]. Agriculture Food Chemistry, 1978, 26(3): 716-723.
[12] Pedroche J, Yust M M, Lqari H, et al. Brassica carinata protein isolates: chemical composition, protein characterization and improvement of functional properties by protein hydrolysis[J]. Food Chemistry, 2004, 88(3): 337-346.
[13] 邢小鹏, 吴高峻, 孙华. 大豆分离蛋白的功能特性[J]. 食品工业科技, 2000, 21(4): 74-76.
[14] 李迎秋, 陈正行. 高压脉冲电场对大豆分离蛋白功能性质的影响[J]. 农业工程学报, 2006, 22(8): 194-198.
[15] 冯屏, 徐玉佩. 功能性大豆蛋白及其应用[J]. 中国油脂, 2011, 26(6): 70-74.
[16] 莫耽, 黄行健, 段雅庆, 等. 辐照对大豆分离蛋白功能性质影响[J]. 食品科学, 2011, 32(1): 52-55.
[17] 江连洲. 植物蛋白工艺学[M]. 北京: 科学出版社, 2011: 83.
[18] 李鹏, 杨伟强. 酶法改性对花生浓缩蛋白吸油性能的影响[J]. 粮油食品科技, 2011, 19(5): 22-25.
[19] Wagner J R. Thermal and electrophoretic behavior, hydrophobicity, and some functionalproperties of acid treated soy protein isolates[J]. Agriculture Food Chemistry, 1996, 44(7): 1 881-1 889.
[20] Garcia M C, Torre M, Marina M L, et al. Composition and characterization of soybean andrelated products[J]. Food Science and Nutrition, 1997, 37(4): 361-391.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.