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

Mung bean (Vigna radiata L.) is an edible legume seed which has attracted much attention due to its high carbohydrate and protein contents, as well as their bioactive components and potential health-promoting effects. Starch is the major component in mung bean (up to 41%), which can be used as an important bio-polymer in food and non-food industries due to its low price, biodegradability, renewability, storage stability, and availability. Mung bean starch (MBS) typically contains 16-45% amylose, giving it stronger gel-forming ability compared with many other starches. Its high resistant starch fraction (up to 80%) further highlights its promising potential for functional foods and low-glycemic applications. This review summarizes the current knowledge of the isolation, composition, chemical and granular structures, functional properties, and modifications of MBS, as well as its recent applications in biodegradable packaging, noodle production, and drug delivery systems as an emerging starch source.