In order to storage and transportation of mung bean protein extract, the technique and optimal parameters for spray drying process of the extract were investigated. The effects of spray drying process parameters such as inlet air temperature, outlet air temperature and feeding velocity on the physicochemical properties of mung bean protein powder were explored by single factor and L9(34) orthogonal experiment. The experiment results showed that the optimization spray drying process as followed: the inlet air temperature was 160 ℃, outlet air temperature 70 ℃, feeding velocity 25 mL/min. The achieved dried mung bean protein power had the advantages of beautiful color, good taste, and the powder collection rate was 56%. The results are expected to provide some fundamental data for the industrial production of mung bean protein powder.