The refrigerator temperature was not enough to denature protein, but the solubility changed. But it is suggested that it is safer to reheat mung bean soup. If you are really worried, you can get rid of it.
Extended data:
Nutritional value of mung bean;
Every 100g mung bean contains 24g of protein, 59g of carbohydrate, 0.5g of fat, 80mg of calcium, 360mg of phosphorus and 7mg of iron. It also contains carotene, vitamin B 1, vitamin E and various mineral elements. Protein in mung bean is mainly globulin, and contains many amino acids such as methionine and tryptophan. Phospholipids contain phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine and other components.
Rapid cooking mung bean method:
Wash mung beans, put them in a thermos bottle, pour boiling water and cover them. After 2~3 hours, mung beans will swell and soften. Pinch it with your hand to see if it is soft. If it is soft, put it in a pot and cook it, and the mung bean will be cooked soon. If it is not soft enough, you need to continue soaking, so that the soaked mung beans are easy to be crisp when cooked.
Baidu encyclopedia-mung bean
Baidu encyclopedia-mung bean soup