In order to study the effects of high pressure processing on the characteristics of mung bean protein,four protein isolates including albumin,globulin,gliadin and glutenin were extracted from mung bean using Osbron method.The effect of high pressure processing(from 200 to 800 MPa for 10 and 20min) on UV-vis spectra and thermal stability of four protein isolates were studied.The results indicated that albumin UV absorption peaks under different pressure treatments was at 265 nm.Ten minutes' UHP treatment could enhance the UV absorption of globulin.However,UHP treatment could reduce the UV absorption of gliadin and glutenin.The effects of pressure on thermal stability of four mung bean protein isolates were different.