. 2018 Nov 2;7(1):120–131. doi: 10.1002/fsn3.822

Table 1.

Physicochemical properties of germinated soybean proteins

	Germinating time (day)
Index	0	1	2	3
Soluble protein content (mg/g)	0.22 ± 0.01^b	0.27 ± 0.01^a	0.29 ± 0.01^a	0.30 ± 0.01^a
Crude protein content (%)	35.47 ± 0.82^a	33.05 ± 0.78^b	32.78 ± 0.62^b	31.49 ± 0.55^b
Sulfhydryl content (μM/g)	1.60 ± 0.08^a	1.36 ± 0.12^b	1.18 ± 0.05^b	1.35 ± 0.05^b
Disulfide bond content (μM/g)	7.81 ± 0.16^a	5.98 ± 0.06^c	6.91 ± 0.07^b	7.05 ± 0.04^b
Degree of hydrolysis (%)	2.28 ± 0.01^a	2.23 ± 0.05^a	2.29 ± 0.16^a	32.39 ± 0.27^a
Water absorption capacity (g/L)	1.46 ± 0.04^bc	1.43 ± 0.02^c	1.52 ± 0.01^b	1.77 ± 0.01^a
Oil absorption capacity (g/L)	3.40 ± 0.10^a	3.10 ± 0.03^b	2.23 ± 0.10^b	2.91 ± 0.01^b
Solubility^a (%)
pH 7.0	13.55 ± 0.89^a	16.29 ± 2.67^a	14.92 ± 0.69^a	16.8 ± 1.18^a
pH 8.0	22.95 ± 0.42^b	21.41 ± 0.21^b	24.55 ± 0.85^a	28.16 ± 1.10^a
pH 3.0	93.67 ± 0.42^b	97.07 ± 0.68^b	98.97 ± 0.52^a	99.46 ± 1.93^a

Values shown are mean ± SD, n = 9. The means in the row not sharing a common letter (^abc) are significantly different among groups (p ≤ 0.05).

Solubility determined in DW (deionized water at pH 7.0), 0.05 M Tris‐HCl buffer (pH 8.0), or 0.05 M Gly‐HCl (pH 3.0).