Abstract

To date, no extensive literature review exists regarding potential uses of mung bean proteins and peptides. As mung bean has long been widely used as a food source, early studies evaluated mung bean nutritional value against the Food and Agriculture Organization of the United Nations (FAO)/the World Health Organization (WHO) amino acids dietary recommendations. The comparison demonstrated mung bean to be a good protein source, except for deficiencies in sulphur-containing amino acids, methionine and cysteine. Methionine and cysteine residues have been introduced into the 8S globulin through protein engineering technology. Subsequently, purified mung bean proteins and peptides have facilitated the study of their structural and functional properties. Two main types of extraction methods have been reported for isolation of proteins and peptides from mung bean flours, permitting sequencing of major proteins present in mung bean, including albumins and globulins (notably 8S globulin). However, the sequence for albumin deposited in the UniProt database differs from other sequences reported in the literature. Meanwhile, a limited number of reports have revealed other useful bioactivities for proteins and hydrolysed peptides, including angiotensin-converting enzyme inhibitory activity, anti-fungal activity and trypsin inhibitory activity. Consequently, several mung bean hydrolysed peptides have served as effective food additives to prevent proteolysis during storage. Ultimately, further research will reveal other nutritional, functional and bioactive properties of mung bean for uses in diverse applications.

Highlights

  • Many health organisations worldwide have recommended increased intake of plant-based foods to improve the prevention of chronic diseases and to improve overall human health

  • The overall nutritional properties of mung beans have been recently reviewed by Dahiya et al (4)

  • High levels of proteins and amino acids in mung beans (11) are believed to be the main contributors to its nutritional content, a low methionine content and the presence of trypsin inhibitor (12) in mung bean seed are thought to be responsible for its low protein efficiency ratio (PER)

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Summary

Introduction

Many health organisations worldwide have recommended increased intake of plant-based foods to improve the prevention of chronic diseases and to improve overall human health. Mung bean proteins and peptides have been reported to possess angiotensinconverting enzyme (ACE) inhibitory activity, as well as The total protein content in mung bean protein isolates (MBPI) was 87.8%, with a total amino acid content of 800.2 mg g−1 (Table 1).

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