Abstract：
With the surge in protein demand, the application of plant proteins has ushered in a new wave of research. Mung bean is a potential source of protein due to its high protein content (20-30 %). The nutrition, structure, function, and application of mung bean protein have always been a focus of attention. In this paper, these highlighted points have been reviewed to explore the potential application value of mung bean protein. Mung bean protein contains a higher content of essential amino acids than soybean protein, which can meet the amino acid values recommended by FAO/WHO for adults. Mung bean protein also can promote human health due to its bioactivity, such as the antioxidant, and anti-cancer activity. Meanwhile, mung bean protein also has well solubility, foaming, emulsification and gelation properties. Therefore, mung bean protein can be used as an antioxidant edible film additive, emulsion-based food, active substance carrier, and meat analogue in the food industry. It is understood there are still relatively few commercial applications of mung bean protein. This paper highlights the potential application of mung bean proteins, and aims to provide a reference for future commercial applications of mung bean proteins.
摘要：
随着蛋白质需求的激增,植物蛋白的应用迎来了新的研究浪潮。绿豆由于其高蛋白质含量（20-30％）而成为蛋白质的潜在来源。营养，结构,函数,绿豆蛋白的应用一直是人们关注的焦点。在本文中,对这些重点进行了综述，以探索绿豆蛋白的潜在应用价值。绿豆蛋白含有比大豆蛋白更高的必需氨基酸含量，可以满足FAO/WHO为成人推荐的氨基酸值。绿豆蛋白由于其生物活性也能促进人体健康,比如抗氧化剂，和抗癌活性。同时,绿豆蛋白也有很好的溶解性,发泡,乳化和凝胶化性能。因此,绿豆蛋白可作为一种抗氧化的可食薄膜添加剂,基于乳液的食品，活性物质载体，和食品工业中的肉类类似物。应当理解,绿豆蛋白的商业应用仍然相对较少。本文重点介绍了绿豆蛋白的潜在应用,旨在为今后绿豆蛋白的商业化应用提供参考。
