Abstract: The functional characteristics of the protein from mung bean starch processing wastewater were studied. The results showed that the protein was most soluble at 40 ℃ and pH 9. The highest water-holding capacity (up to 362.63%) was observed at 40 ℃ and the oil-holding capacity did not change significantly between 150% and 170% with temperature. The emulsifying capacity, emulsion stability, foaming capacity and foam stability of the protein increased by increasing its concentration. Electrophoresis results showed that the protein consisted of five fractions of 62.5, 46.1, 27.0, 20.9 and 16.2 kD, respectively. The amino acid analysis showed that the contents of total amino acids and essential amino acids were 616.802 mg/g and 233.960 mg/g, respectively. Methionine was the first limiting amino acid. In addition, the secondary structure contained 39.68% α-helix, 20.13% β-sheet, 16.56% β-turn and 23.71% random coil. The range of characteristic decomposition temperatures was determined as 220?360 ℃.

Key words: mung bean starch, industrial wastewater, protein, characteristics