Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Protein Organization01:24

Protein Organization

6.4K
Proteins are polymers of amino acid residues. They are versatile and responsible for different cellular functions, including DNA replication, molecular transport, catalysis, and structural support. Proteins have a hierarchical structure comprising at least three levels of organization: primary, secondary, and tertiary structure. Some large proteins have a quaternary structure where individual protein subunits are linked together.
The primary structure of a protein is its amino acid sequence....
6.4K
Protein and Protein Structures02:15

Protein and Protein Structures

10.4K
10.4K
Plant Breeding and Biotechnology01:59

Plant Breeding and Biotechnology

18.9K
Crop cultivation has a long history in human civilization, with records showing the cultivation of cereal plants beginning at around 8000 BC. This early plant breeding was developed primarily to provide a steady supply of food.
18.9K
Protein and Protein Structure02:15

Protein and Protein Structure

79.4K
Proteins are one of the most abundant organic molecules in living systems and have the most diverse range of functions of all macromolecules. Proteins may be structural, regulatory, contractile, or protective. They may serve in transport, storage, or membranes; or they may be toxins or enzymes. Their structures, like their functions, vary greatly. They are all, however, amino acid polymers arranged in a linear sequence.
A protein's shape is critical to its function. For example, an enzyme...
79.4K
Globular and Fibrous Proteins02:21

Globular and Fibrous Proteins

43.6K
Many proteins can be classified into two distinct subtypes - globular or fibrous. These two types differ in their shapes and solubilities.
Globular proteins are also known as spheroproteins and typically are approximately round in shape. They contain a mix of amino acid types and contain differing sequences in their primary structures. Globular proteins have many different functions, such as enzymes, cellular messengers, and molecular transporters. These roles often require the proteins to be...
43.6K
The Central Dogma01:20

The Central Dogma

21.3K
The central dogma explains the flow of genetic information from DNA nucleotides to the amino acid sequence of proteins.
RNA is the Missing Link Between DNA and Proteins
In the early 1900s, scientists discovered that DNA stores all the information needed for cellular functions and that proteins perform most of these functions. However, the mechanisms of converting genetic information into functional proteins remained unknown for many years. Initially, it was believed that a single gene is...
21.3K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Predicting the progression risk of chronic obstructive pulmonary disease in high-risk individuals based on whole-lung radiomics and deep learning: a multicenter study.

Journal of thoracic disease·2026
Same author

Endogenous phenolic-rich mung bean protein: Effects on protein conformation and emulsifying properties and its application in Milk tea beverages.

Food chemistry·2026
Same author

Evolutionary plasticity of cyanobacteria under persistent anoxia: mechanistic insights from marine blue holes and global ecological implications.

Applied and environmental microbiology·2026
Same author

Non-Electrode Droplet Manipulation via Triboelectrification Near-Field Energy Transmission.

Research (Washington, D.C.)·2026
Same author

Discovery of p-Coumaric Acid as a Candidate Cholesterol-Lowering Factor in Germinated Brown Rice via Untargeted Metabolomics Combined with a Cholesterol-Induced HepG2 Cell Model.

Foods (Basel, Switzerland)·2026
Same author

Kidney Beans (Phaseolus vulgaris L.): Composition, Health Benefits, and Health-Oriented Processing Strategies.

Comprehensive reviews in food science and food safety·2026

Related Experiment Video

Updated: Jun 23, 2025

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
10:35

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

Published on: February 10, 2018

33.6K

Recent advances in mung bean protein: From structure, function to application.

Zhilian Huang1, Yan Li1, Mingcong Fan1

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

International Journal of Biological Macromolecules
|June 19, 2024
PubMed
Summary

Mung bean protein offers a nutritious, bioactive alternative to soy protein, boasting essential amino acids and health benefits. Its functional properties support diverse food applications, though commercial use is currently limited.

Keywords:
Functional propertiesHealth-promoting propertiesStructure-function relationship

More Related Videos

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
06:34

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability

Published on: April 28, 2022

4.7K
Author Spotlight: Enhancing Flavor Interaction of Food Using Matcha Microcapsules
05:22

Author Spotlight: Enhancing Flavor Interaction of Food Using Matcha Microcapsules

Published on: July 26, 2024

703

Related Experiment Videos

Last Updated: Jun 23, 2025

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
10:35

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

Published on: February 10, 2018

33.6K
The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
06:34

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability

Published on: April 28, 2022

4.7K
Author Spotlight: Enhancing Flavor Interaction of Food Using Matcha Microcapsules
05:22

Author Spotlight: Enhancing Flavor Interaction of Food Using Matcha Microcapsules

Published on: July 26, 2024

703

Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Plant-Based Proteins

Background:

  • Growing demand for protein sources drives research into plant-based alternatives.
  • Mung bean (Vigna radiata) is a promising protein source, containing 20-30% protein.
  • Understanding mung bean protein's characteristics is crucial for its application.

Purpose of the Study:

  • To review the nutrition, structure, function, and applications of mung bean protein.
  • To explore the potential commercial value of mung bean protein.
  • To provide a reference for future applications.

Main Methods:

  • Literature review of existing research on mung bean protein.
  • Analysis of nutritional profile, including essential amino acid content.
  • Evaluation of functional properties (solubility, foaming, emulsification, gelation).
  • Assessment of bioactivity (antioxidant, anti-cancer).

Main Results:

  • Mung bean protein has a superior essential amino acid profile compared to soy protein, meeting FAO/WHO adult recommendations.
  • It exhibits beneficial bioactivities, including antioxidant and anti-cancer properties.
  • Demonstrates favorable functional properties like good solubility, foaming, emulsification, and gelation.

Conclusions:

  • Mung bean protein is a viable ingredient for the food industry, suitable for antioxidant edible films, emulsion-based foods, active substance carriers, and meat analogues.
  • Despite its potential, commercial applications of mung bean protein are currently limited.
  • Further research and development can unlock the full commercial potential of mung bean protein.