Abstract: Four protein isolates including albumin, globulin, gliadin and glutenin were extracted from mung bean using the Osbron method and their functional properties were evaluated. Comparative evaluation of functional properties showed that the order of solubility of mung bean protein fractions was as follows: albumin > globulin >glutenin > gliadin.The protein possessed the highest water- holding and oil- holding capacities was glutenin. The protein possessed the highest foaming capacity was albumin.The color and sensory acceptance of gliadin were proved to be the best.The mung bean protein fractions all had better emulsifying activity at basic conditions and the maximum absorption peaks at 270~280nm.