AbstractMung bean starch is used as a high‐grade raw material for noodle production in the food industry. Until now the applied separation techniques are often less efficient. Therefore, investigations were carried out on the laboratory scale to give first informations about the development of new separation techniques. The raw materials were flour and whole kernels. In both cases it was possible to produce a pure starch with a protein content less than 0.2% in dry matter. Physical and chemical investigations of the isolated starch pointed to the qualification of mung bean starch in different application fields, especially in view of the high viscosit