Related Experiment Video
Updated: May 17, 2026

A Simple Method for Isolation of Soybean Protoplasts and Application to Transient Gene Expression Analyses
Published on: January 25, 2018
Introduction and nutritional evaluation of germinated soy germ
Sun-Lim Kim1, Jae-Eun Lee, Young-Up Kwon
1National Institute of Crop Science, RDA, Suwon 441-857, Republic of Korea. kimsl@korea.kr
Abstract:
Germinated soy germ (GSG) were developed and evaluated for their nutritional value. Separated soy germ was germinated at room temperature for 24h under running water. As germination progressed, the protein and fibre content of GSG increased slightly, while the lipid and carbon to nitrogen (C/N) ratio decreased; free amino acids including GABA increased considerably while free sugars decreased. Linoleic and linolenic acid were the most abundant unsaturated fatty acids in soy germ, and slight changes were observed in GSG. The tocopherol and isoflavone contents showed a rapid increase of 32.4% and 27.9%, respectively, during germination. The abundance of GABA, isoflavones and tocopherols demonstrates the high nutritional value of GSG and suggests that GSG can be utilised as a reasonable and effective source of healthy foods.
Related Concept Videos
Key Elements for Plant Nutrition
Seed Structure and Early Development of the Sporophyte
Introduction to Seed Plants
Plant Breeding and Biotechnology
Seedless Vascular Plants
Non-vascular Seedless Plants

