Germination improves the functional properties of soybean and enhances soymilk quality

The effects of soybean variety and germination time on structural changes, antinutritional factor content, antioxidant activity of germinated soybean, and on the functional properties of soymilk were comprehensively investigated. The results showed that the antioxidant activity increased with increasing germination time. The content of antinutritional factors decreased with increasing germination time. Soybean varieties with the lowest tannin and trypsin inhibitor content were DN690 and HJ1. Lipoxygenase activity and phytic acid content showed no significant differences among soybean varieties. The content of alpha-helices and beta-turns in soybean protein decreased with increasing germination time, while the content of beta-sheets was increased. Soybean protein was progressively broken down into smaller molecular peptides during the germination process. The digestion and content of soluble protein in soymilk increased with germination. In summary, we show that germination is an effective, cheap, and green method that improves the functional properties of soybean and soymilk.

Automated summary

The study comprehensively investigated the effects of soybean variety and germination time on the structural changes, antinutritional factor content, antioxidant activity of germinated soybean, and on the functional properties of soymilk. The results showed that germination led to increased antioxidant activity, decreased content of antinutritional factors, and changes in protein structure. Germination was found to be an effective, cheap, and green method for improving the functional properties of soybean and soymilk.