Abstract:To further develop and utilize mung bean skin and enhance its nutritional value， mung bean skin was used as a material to compare the effects of two treatments （single enzyme and composite enzyme methods） on the composition， structure， physicochemical properties， and in vitro hypoglycemic activity of its dietary fibers. The soluble dietary fiber （SDF） content in the composite enzyme-modified group was higher than that in the single enzyme-treated group. In the cellulase and xylanase-treated group （C120 + X120）， with both enzymes added at 120 U/g， the SDF content reached 7.56%. After enzymatic modification， the dietary fiber of mung bean skin displayed a rough， porous， and pleated structure. Compared with single enzyme modification，the composite enzyme modification increased the physicochemical properties of the dietary fibers， such as water holding capacity， oil holding capacity， and cation exchange capacity， by approximately 1-2 times. Additionally， the glucose adsorption capacity and α-amylase inhibition rate were higher in the composite enzymemodified group， with the α-amylase inhibition rate exceeding 60%. The C120 + X120 group demonstrated the best physicochemical properties and in vitro hypoglycemic activity. Therefore， compared to the single enzymemodified group， composite enzyme modification is a better method for obtaining SDF from mung bean skin dietary fibers.