The impact of germination on gel property of soybean protein was investigated in the paper.Soybean protein isolate(SPI) were obtained from germinated soybean using alkaline extraction and acid precipitation method.After prepared by adding GDL as coagulant,soy protein gels were analyzed by Texture Analyzer.The influence of SPI changes on strength of soybean protein gel was discussed by SDS-PAGE mapping.The results showed that α'-7S,α-7S,A3-11S and A-11S subunits were easily hydrolyzed by intra-proteases.However,all subunits of 11S globulin had less change than 7S globulin during soybean germination.At the early germination,network structure of soybean gel was easily to form among proteins and the gel strength increased,and then the gel strength decreased due to hydrolysis of 11S globulin.