Abstract: The functional and thermal properties of mung bean albumin isolated by water extraction was tested in this paper. The effects of pH, temperature, protein concentration and on functional properties (solubility, water-holding capacity, oil-absorbing capacity, emulsifying capacity and emulsion stability, foaming capacity and foam stability) of mung bean albumin were investigated. The results showed that the solubility, water-holding capacity of mung bean albumin were the lowest around isoelectric point (pH4.6) . The solubility, waterholding capacity could be improved with excepting pH4.6. The solubility, water-holding capacity of mung bean albumin were the best at 40℃. The oil-absorbing capacity was lower with increasing temperature. With the increasing of mung albumin concentration, its emulsifying and emulsion stability, foaming and foaming stability resistance increased but slowly. The test of thermal denaturation results showed that mung bean albumin denaturation temperature was 100.1℃ and the value of the enthalpy change was ΔH (3.382J/g) and the albumin had good thermal stability.