State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Int J Biol Macromol. 2024 Jul;273(Pt 2):133210. doi: 10.1016/j.ijbiomac.2024.133210. Epub 2024 Jun 17.
With the surge in protein demand, the application of plant proteins has ushered in a new wave of research. Mung bean is a potential source of protein due to its high protein content (20-30 %). The nutrition, structure, function, and application of mung bean protein have always been a focus of attention. In this paper, these highlighted points have been reviewed to explore the potential application value of mung bean protein. Mung bean protein contains a higher content of essential amino acids than soybean protein, which can meet the amino acid values recommended by FAO/WHO for adults. Mung bean protein also can promote human health due to its bioactivity, such as the antioxidant, and anti-cancer activity. Meanwhile, mung bean protein also has well solubility, foaming, emulsification and gelation properties. Therefore, mung bean protein can be used as an antioxidant edible film additive, emulsion-based food, active substance carrier, and meat analogue in the food industry. It is understood there are still relatively few commercial applications of mung bean protein. This paper highlights the potential application of mung bean proteins, and aims to provide a reference for future commercial applications of mung bean proteins.
随着蛋白质需求的激增，植物蛋白的应用迎来了新的研究浪潮。绿豆由于其高蛋白含量（20-30%），成为了一种潜在的蛋白质来源。绿豆蛋白的营养、结构、功能和应用一直是关注的焦点。本文综述了这些重点内容，以探讨绿豆蛋白的潜在应用价值。绿豆蛋白中必需氨基酸的含量高于大豆蛋白，可满足 FAO/WHO 推荐的成年人氨基酸值。绿豆蛋白还具有生物活性，如抗氧化和抗癌活性，因此可以促进人体健康。同时，绿豆蛋白还具有良好的溶解性、起泡性、乳化性和凝胶性。因此，绿豆蛋白可作为抗氧化食用膜添加剂、乳液类食品、活性物质载体和肉类模拟物应用于食品工业。据了解，绿豆蛋白的商业应用相对较少。本文重点介绍了绿豆蛋白的潜在应用，旨在为绿豆蛋白的未来商业应用提供参考。
