ArticleFood & nutrition research2018
Mung bean proteins and peptides: nutritional, functional and bioactive properties.
Article in Food & nutrition research, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 49 papers.
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Who cites it
49 citing papers in PubMed, 265 citations in OpenAlex.
- Mung Bean Protein Supplement Improves Muscular Strength in Healthy, Underactive Vegetarian Adults.Nutrients · 2019Trial
- Comparative Metabolomic Analysis Reveals the Varied Accumulations of Functional Nutrients in Differentially Pigmented Mung Bean Seeds.Foods (Basel, Switzerland) · 2026Article
- Bioactive Peptide Fractions from Mung Bean Protein Hydrolysate: Antioxidant Activity, Anti-Inflammatory Effects, and Immunomodulatory Responses in RAW 264.7 Macrophages.International journal of molecular sciences · 2026Article
- Heat-Induced Gelation of Legume Protein-Starch Systems: Mechanisms, Structure-Function Relationships and Food Application.Gels (Basel, Switzerland) · 2026Review
- Proteomic insights into nano-chitosan-induced salinity tolerance in solid matrix-primed mung bean seedlings.Scientific reports · 2026Article
- A Factorial Model of the Minimum Metabolic Demand for Protein and Indispensable Amino Acids in Young Adult Males: Implications for Current Recommendations.The Journal of nutrition · 2026Article
- Optimization of Water and N Regulation for Mung Bean (Plants (Basel, Switzerland) · 2026Article
- Energy-Efficient and Economy-Sustainable Technology for Online Seed Viability Detection Using Hyper Spectrum.Sensors (Basel, Switzerland) · 2026Article
- Unveiling drought-tolerant mungbean genotypes through integrated multi-trait selection.Scientific reports · 2026Article
- High-Temperature Gelation and Structural Characterisation of Commercial Yellow Pea, Faba Bean, and Mungbean Protein-Starch Systems.Gels (Basel, Switzerland) · 2026Article
- Plant-Based Protein Bioinks with Transglutaminase Crosslinking: 3D Printability and Molecular Insights from NMR and Synchrotron-FTIR.Foods (Basel, Switzerland) · 2026Article
- Influences of Drying Methods on Water-Soluble, Insoluble, and Total Dietary Fiber Contents and Physicochemical Properties of Mung Bean (International journal of food science · 2026Article
- Amino acids and BCAA composition of Mungbean (Vigna radiata L.) seeds and sprouts for plant-based protein applications.Scientific reports · 2025Article
- Evaluation of the Functional Properties and Edible Safety of Concocted Xanthii Fructus Protein.Foods (Basel, Switzerland) · 2025Article
- A Novel Combined Mung Bean and Mulberry Powder: Combination Index and Shelf Life of Total Phenolic, Anthocyanin, and GABA Contents and Neuroprotective Activity.Foods (Basel, Switzerland) · 2025Article
- Article
- Electrical Fields in the Processing of Protein-Based Foods.Foods (Basel, Switzerland) · 2024Review
- Combination of Nanodelivery Systems and Constituents Derived from Novel Foods: A Comprehensive Review.Pharmaceutics · 2023Review
- Physicochemical and functional properties of seed flours obtained from germinated and non-germinatedHeliyon · 2023Article
- The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To date, no extensive literature review exists regarding potential uses of mung bean proteins and peptides. As mung bean has long been widely used as a food source, early studies evaluated mung bean nutritional value against the Food and Agriculture Organization of the United Nations (FAO)/the World Health Organization (WHO) amino acids dietary recommendations. The comparison demonstrated mung bean to be a good protein source, except for deficiencies in sulphur-containing amino acids, methionine and cysteine. Methionine and cysteine residues have been introduced into the 8S globulin through protein engineering technology. Subsequently, purified mung bean proteins and peptides have facilitated the study of their structural and functional properties. Two main types of extraction methods have been reported for isolation of proteins and peptides from mung bean flours, permitting sequencing of major proteins present in mung bean, including albumins and globulins (notably 8S globulin). However, the sequence for albumin deposited in the UniProt database differs from other sequences reported in the literature. Meanwhile, a limited number of reports have revealed other useful bioactivities for proteins and hydrolysed peptides, including angiotensin-converting enzyme inhibitory activity, anti-fungal activity and trypsin inhibitory activity. Consequently, several mung bean hydrolysed peptides have served as effective food additives to prevent proteolysis during storage. Ultimately, further research will reveal other nutritional, functional and bioactive properties of mung bean for uses in diverse applications.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.