Promising mung bean proteins and peptides: A comprehensive review of preparation technologies, biological activities, and their potential applications

Plant proteins are now being proposed as alternatives to animal proteins due to their multiple biological activities and environmental sustainability. Mung bean is an underutilized pulse that can be used as an excellent source of plant protein having good bioactive potential. Currently, mung bean proteins as a sustainable source of bioactive peptides have received an increased interest for their contribution to antioxidant, anti-obesity and cholesterol-lowering, antihypertensive, dietary mineral bioavailability enhancement, anti-cancer, and antidiabetic properties, which enable them of immense potential in human health and food industry. Furthermore, mung bean proteins and peptides have been involved in applications in plant-based foods, edible films, and active substance carriers. Herein, this review mainly aims to provide an integrated outlook on the mung bean proteins and peptides, including preparation technologies, biological activities, and their potential applications. To enhance the commercial availability of mung bean proteins and peptides, information about their novel preparation methods and potential biological activities needs to be further explored.