Mung bean proteins and peptides: nutritional, functional and bioactive properties

Area of Science:

• Food Science
• Biochemistry
• Protein Engineering

Background:

• Mung bean is a widely consumed food source.
• Early studies assessed its nutritional value against FAO/WHO amino acid recommendations.
• Mung bean protein is deficient in methionine and cysteine.

Purpose of the Study:

• To review the literature on mung bean proteins and peptides.
• To explore their structural, functional, and bioactive properties.
• To identify potential applications in food and other industries.

Main Methods:

• Literature review of existing studies.
• Analysis of protein extraction and sequencing methods.
• Examination of protein engineering techniques to enhance amino acid profiles.
• Investigation of reported bioactivities of mung bean proteins and peptides.

Main Results:

• Mung bean proteins are a good source, but lack sulfur-containing amino acids.
• Protein engineering introduced methionine and cysteine into 8S globulin.
• Extraction methods isolate albumins and globulins; sequences show variations.
• Bioactivities include ACE inhibitory, anti-fungal, and trypsin inhibitory properties.
• Hydrolyzed peptides act as food additives preventing proteolysis.

Conclusions:

• Mung bean proteins and peptides possess diverse nutritional and bioactive properties.
• Further research can unlock wider applications for mung bean-derived compounds.
• Protein engineering and advanced extraction techniques are key to maximizing their potential.