绿豆作为我国传统的豆类资源之一,是一年生的可食用农作物。其营养组成较为全面。绿豆蛋白的氨基酸种类齐全,必须氨基酸含量较高,符合FAO/WHO推荐的模式,同时因其低致敏性和较高生物效价,使其成为优质的植物蛋白来源之一。绿豆蛋白因其功能特性相较于其他植物蛋白具有优势,使其在植物性产品的应用方面愈加广泛。然而,有关分析绿豆蛋白结构与功能特性变化的关联性,以及不同提取方法对绿豆蛋白结构及功能特性影响的信息相对较少。因此,本文综述了近年来绿豆蛋白的结构组成、功能特性的研究进展及不同提取方法下绿豆蛋白结构及组成的变化,同时介绍了绿豆蛋白在植物基产品、肉制品和营养补充剂等食品领域的应用现状,旨在为绿豆蛋白的提取和未来应用方向提供借鉴。

Mung bean, as one of the traditional legume resources in China, is an annual edible crop. Its nutritional composition is relatively comprehensive. The protein of mung beans has a complete range of amino acids, with a high content of essential amino acids, which conforms to the FAO/WHO recommended pattern. At the same time, due to its low allergenicity and high biological value, it has become one of the high-quality plant protein sources. The functional characteristics of mung bean protein have advantages over other plant proteins, making it more widely used in plant-based products. However, there is relatively little information on the correlation between the structural and functional characteristics of mung bean protein, as well as the impact of different extraction methods on the structure and functional characteristics of mung bean protein. Therefore, this article reviews the recent research progress on the structural composition and functional characteristics of mung bean protein, as well as the changes in the structure and composition of mung bean protein under different extraction methods. At the same time, it introduces the current application status of mung bean protein in the fields of plant-based products, meat products, and nutritional supplements, aiming to provide reference for the extraction and future application direction of mung bean protein.

广东省特支计划（2019BT02N112）；科技创新战略专项资金（高水平农科院建设）(R2020PY-JX009, R2021PY-QF007, R2019YJ-YB1001, R2021YJ-YB2001)