There is increasingly interest in utilization of mung beans and their components as ingredient for high value-added health foods in recent years. As the major component of mung bean (25%-60%， dry matter basis)， the mung bean starch not only affects the edible quality of mung bean， but also has unique processing characteristics. Except for the traditional use for making starch noodles， mung bean starch has become substantially researched to formulate novel food and to manufacture ingredients such as resistant starches， bioactive ingredient delivery carriers， and starch edible films as well as starch nanoparticles. This paper provided an overview of the extraction and isolation， compositional and structural characteristics， physicochemical properties， as well as the enhancement of its processing adaptability through modification. Furthermore， the food industrial uses of mung bean starch were summarized. Future research issues and suggestions were put forward， with a view to the provision of a reference for expanding its functional properties and the comprehensive utilization of mung bean starch resources.