Abstract: Mung bean proteins have become a new source that can replace animal and soybean proteins due to their high nutritional value and health benefits, and have ideal functional characteristics. As one of their important functional properties, the gel properties of mung bean proteins are widely used in food processing. It is found that the gel properties of mung bean proteins can be enhanced by adding different exogenous substances or by different modification methods to meet the needs of food processing. In this paper, the formation mechanism of mung bean protein gels, the effects of different exogenous additives and processing technologies on the structure and gel characteristics of mung bean proteins are dissected, and the current status of research on the gel characteristics of mung bean proteins is summarized. Finally, the application of the gel characteristics of mung bean proteins in foods is summarized, aiming at providing a reference for furthering the application of mung bean proteins in the food industry.

Key words: mung bean proteins; gel characteristics; exogenous additives; processing mode; application