Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications

Abstract

Plant protein is rapidly becoming more of a prime interest to consumers for its nutritional and functional properties, as well as the potential to replace animal protein. In the frame of alternative protein new sources, mung bean is becoming another legume crop that could provide high quality plant protein after soybean and pea. In particular, the 8S globulins in mung bean protein have high structural similarity and homology with soybean β‐conglycinin (7S globulin), with 68% sequence identity. Currently, mung bean protein has gained popularity in food industry because of its high nutritional value and peculiar functional properties. In that regard, various modification technologies have been applied to further broaden its application. Here, we provide a review of the composition, nutritional value, production methods, functional properties and modification technologies of mung bean protein. Furthermore, its potential applications in the new plant‐based products, meat products, noodles, edible packaging films and bioactive compound carriers are highlighted to facilitate its utilization as an alternative plant protein, thus meeting consumer demands for high quality plant protein resources. © 2023 Society of Chemical Industry.

Pulse Proteins and Their Hydrolysates: A Comprehensive Review of Their Beneficial Effects on Metabolic Syndrome and the Gut Microbiome

“…Furthermore, the constant evidence suggests that plant proteins could influence MetS risk factors by modulating the gut microbiome [ 10 ]. Among the raw material sources of plant proteins, pulses have gained significant attention due to their high protein content, bioactivities and easy availability [ 11 ].…”

Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients

“…However, there are numerous studies reporting the use of mungbean flour and starch ingredients in a wide range of foods, such as bread, pasta, noodles, and snacks (Jeong et al, 2021;Liu et al, 2018;Nguyen et al, 2023;Piyapattanamongkol et al, 2022;Singh et al, 2023). The potential use of mungbean protein ingredients in new and existing foods, as well as novel and emerging applications, has recently been reviewed (Feng et al, 2023;Li et al, 2023). De Angelis, Opaluwa, et al (2023) investigated the use of high-moisture extrusion for the texturization of dry fractionated mungbean protein concentrate for the production of meat analogs.…”