Abstract:Peptides are bioactive small molecules, which have the characteristics of wide sources, high safety and high efficiency in trace. Mung bean is a traditional Chinese multi-grain legume with homology of medicine and food in China. It is a good source of proteins with a high protein content and multiple biological functions. Mung bean peptide had an amino acid composition similar to that of mung bean protein, but exhibited more diverse biological activities, such as antioxidant activity, immune activity, blood pressure-lowering effect. Mung bean peptide also had a strong metal chelating ability, which can improve its functional activity and the operation of metal ions in the body. Adding mung bean peptide to food can also give corresponding functional properties and play a certain role in the formation and maintenance of food quality. Therefore, mung bean peptide is a potential plant-derived bioactive peptide. In recent years, the domestic and international research on mung bean peptide is increasing gradually, but there is no extensive literature review. In this paper, the preparation, modification, functional activity of mung bean peptides and their applications in foods are summarized, and the existing problems and future research emphases are also pointed out. The aim is to provide realistic theoretical basis and intellectual support for mung bean peptide production, research and development of functional products, and their applications in food-related fields in the future.
