Seeds are a great source of carbohydrates and proteins, precisely because they are reserve components for use by the grains at the time of their germination. Changes in grains include the mobilization of proteins with hydrolysis steps and the possibility of new proteins appearing, bringing new characteristics to the grains such as increased or decreased solubility and/or digestibility. These properties may reflect not only the characteristics of the grains themselves but also of products derived from these raw materials. In this study, BRS 257 soybeans were germinated at different times (0 to 7 days), in germitest paper rolls, with light/dark periods of 12 hours. The extractability in water, which is related to the contents of albumins in the grains, and the digestibility of these soluble proteins, were considered. For the digestibility assay, sequential hydrolysis with pepsin and pancreatin was used. The determination of alpha amino groups with o-phthaldialdehyde (OPA) reagent was used to calculate percent hydrolysis and observation of ruptured peptide bonds. Its trypsin inhibitor units (TIU) were determined with the use of benzoyl-DL-arginine-p-nitroanilide (BAPNA) reagent. After three cycles of extraction it is observed that the extractibility of the proteins increases with germination, reaching 90.82 mg/g dry matter on the seventh day of germination against 26.17 mg/g at time zero (not germined grain), with about 86% extracted in the first extraction, against 32% for the non-germinated grains. There was significant increase in the percentages of alpha amino groups released from 80h of germination, and at 104h there was about 51% increased, indicating a strong autodigestion of proteins, which may have contributed to the increase in solubility and high digestibility values. For all germination times TIU reduction was detected, ranging from 11 to 35% reduction. The data indicate that the protein profile undergoes positive changes for the production of soy products.