Journal Article Review Ahead of print
PubMed: 41240854 DOI: 10.1016/j.foodchem.2025.147033
Mung bean as an emerging source of starch: A review on its isolation, structure, functionality, modification, and application.
Food Chem 497:147033
Authors: Mohammad Tarahi, Ghazaleh Ahmadi Partovi, Sara Hedayati
Affiliations
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia.
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
- Nutrition Research Center, Shiraz University of Medical Sciences, Shiraz, Iran; Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz, Iran.
Abstract
Mung bean (Vigna radiata L.) is an edible legume seed which has attracted much attention due to its high carbohydrate and protein contents, as well as their bioactive components and potential health-promoting effects. Starch is the major component in mung bean (up to 41%), which can be used as an important bio-polymer in food and non-food industries due to its low price, biodegradability, renewability, storage stability, and availability. Mung bean starch (MBS) typically contains 16-45% amylose, giving it stronger gel-forming ability compared with many other starches. Its high resistant starch fraction (up to 80%) further highlights its promising potential for functional foods and low-glycemic applications. This review summarizes the current knowledge of the isolation, composition, chemical and granular structures, functional properties, and modifications of MBS, as well as its recent applications in biodegradable packaging, noodle production, and drug delivery systems as an emerging starch source.
MeSH
Starch, Food