Mung bean as an emerging source of starch: A review on its isolation, structure, functionality, modification, and...

Area of Science:

• Food Science
• Polymer Science
• Biochemistry

Background:

• Mung bean (Vigna radiata L.) seeds are rich in carbohydrates and proteins.
• Starch constitutes up to 41% of mung bean, offering a cost-effective, biodegradable biopolymer.
• Mung bean starch (MBS) exhibits desirable properties like gel-forming ability and high resistant starch content.

Purpose of the Study:

• To review the current knowledge on mung bean starch (MBS).
• To summarize MBS isolation, composition, structure, and functional properties.
• To highlight recent applications of MBS in various industries.

Main Methods:

• Literature review of scientific publications on mung bean starch.
• Analysis of data on MBS composition, structure, and properties.
• Compilation of information on MBS applications.

Main Results:

• MBS contains 16-45% amylose, enhancing gel formation.
• MBS possesses a high resistant starch fraction (up to 80%).
• MBS has demonstrated applications in biodegradable packaging, noodles, and drug delivery.

Conclusions:

• Mung bean starch is a valuable and adaptable starch source.
• Its unique composition and properties support its use in functional foods and advanced material applications.
• Further research into MBS modifications and applications is warranted.