Abstract: Protein was extracted from mung bean by water. The effects on protein extraction rate by the factors,such as pH,temperature and addition amount of water,were studied. By the orthogonal test,the optimal conditions are determined as follows:pH 12,temperature 30 ℃ and addition amount of water 10 ml /g mung bean. The protein yield is 108.4824 mg/g dried mung bean under the optimal conditions.

Key words: mung bean, protein, extraction process, optimization