This study was conducted to investigate the physicochemical properties of mung bean starch and the qualitycharacteristics of mung bean starch gels supplemented with gelatin and isolated soy protein (0, 2, 5%) during storage at 5℃for 0, 24, 48, and 72 hours. The swelling power of mung bean starch supplemented with gelatin did not significantly change,whereas those supplemented with isolated soy protein (ISP) significantly increased. The solubility of mung bean starchsupplemented with gelatin and ISP, however, significantly increased with increasing concentration. In addition, the solubleamylose and soluble carbohydrate of mung bean starch supplemented with gelatin and ISP significantly decreased withincreasing concentration. In terms of pasting properties measured by the Rapid Visco Analyzer (RVA), the pastingtemperature of mung bean starch supplemented with gelatin and ISP was not significantly different, whereas peak viscosity,minimum viscosity, final viscosity, breakdown, and consistency decreased. DSC thermograms showed that the onsettemperature of mung bean starch supplemented with gelatin and ISP did not significantly change, whereas the enthalpyincreased with the addition of 5% ISP. The lightness (L) and redness (a) of mung bean starch gels supplemented with gelatin,ISP, and without additives increased during cold storage, whereas the yellowness (b) decreased. The addition of gelatin andISP suppressed changes in L, a and b of mung bean starch gel during cold storage. Synereses of mung bean starch gelsupplemented with gelatin and ISP was lower than that without additives, with the addition of gelatin suppressing syneresesmore than ISP. The addition of gelatin and ISP also suppressed increases in hardness, chewiness, and gumminess of mungbean starch gels during cold storage. In the sensory evaluation, the addition of gelatin and ISP suppressed increases inhardness and brittleness of mung bean starch gels during cold storage. The addition of 2%, 5% gelatin and 2% ISP alsosuppressed a decrease in the overall acceptability of mung bean starch gels during 24-48 hr cold storage. Thus, the additionof 2-5% gelatin and 2% ISP to mung bean starch is appropriate for suppressing the quality deterioration of 24-48 hr coldstoredmung bean starch gels.