Abstract:Mung bean, as one of the traditional legume resources in China, is an annual edible crop. The protein content in mung beans ranges from approximately 14.6% to 32.6%, with a complete array of amino acids and a high content of essential amino acids. Additionally, due to its low allergenicity and health benefits, such as the regulation of abnormal sugar and lipid metabolism, anti-obesity effects, and enhanced mineral utilization, it stands out as one of the superior sources of plant protein. The functional characteristics of mung bean protein, which are similar in some aspects to those of soy protein, have broadened its application in plant-based products. To elucidate the correlations between the structure and functional properties of mung bean protein and the impact of different extraction methods on its structure and functional characteristics, this article reviewed recent research progress on its structural composition and functional properties, the changes in its structure and composition under various extraction methods, and the current state of its application in the food industry, including plant-based products, meat products, and nutritional supplements. The aim of this study is to provide a reference for the extraction and future research directions of mung bean protein applications.
