In order to investigate the structural and functional changes of the complex formed by the interaction of vitexin and mung bean protein(VT-MBP) at different temperatures during mung bean food processing. The effects of heating temperature on the macromolecular structure of vitexin-mungbean protein complexes (VT-MBP) was investigated by Fourier infrared spectroscopy， scanning electron microscopy， fluorescence spectroscopy， and SDS-PAGE. The changes on the functional properties such as solubility， emulsification， foaming， and antioxidant properties of VT-MBP were analyzed under different temperatures. The results showed that: Heating temperature changed the molecular structure of VT-MBP， and the content of α-helix and β-sheet in the secondary structure of VT-MBP decreased with the increase of temperature. Fluorescence spectroscopic results revealed that the interaction mechanism of VT and MBP was static quenching and binding through non-covalent hydrophobic interaction. In addition， VT-MBP had good emulsification， foaming and foam stability when the heating temperature was 90 ℃. Conclusion: The heating temperature has a significant impact on the structure and functionality of VT-MBP. The present results provide a theoretical basis for determining the optimal processing temperature of mung bean food and developing functional mung bean protein beverages.