Method for improving plant meat similar substance area through amino acid synergistic enzyme cross-linking reaction

Abstract

The invention discloses a method for improving the content of plant meat analogues through amino acid and enzyme cross-linking reaction, and belongs to the technical field of food processing. According to the invention, L-cysteine (L-Cys) and transglutaminase (TG enzyme) in different proportions are added on the basis of a basic formula of the plant meat analogue by utilizing a soft matter physical method, so that the texture of the plant meat analogue is improved. According to the method, the hardness, the fibrosis degree and the water binding capacity of the plant meat analogue are effectively improved, the swelling degree is reduced, and the crosslinking density of an internal structure is improved. By adopting the method disclosed by the invention, the fiber structure formation and juiciness of the plant meat analogue can be effectively regulated and controlled, and the plant meat analogue with high quality can be created.

Description

Technical Field

[0001] The present invention relates to a method for improving the texture of plant meat-like substances through amino acid-coordinated enzyme cross-linking reaction, belonging to the technical field of food processing. Background Art

[0002] Due to the differences in molecular composition and structure between plant proteins and animal proteins, it is difficult to fully simulate the hierarchical fiber arrangement of animal muscle, resulting in differences in elasticity, cohesion, and juiciness. To effectively control the texture quality of plant-based meat analogs and narrow the gap with animal protein products, domestic and foreign scholars have conducted extensive research and have achieved significant breakthroughs in the following key areas:

[0003] 1. Protein raw material selection and modification technology

[0004] The physical and chemical properties of plant-based proteins directly impact product texture. Enzymatic cross-linking and physical modification can effectively regulate protein solubility, water retention, and gelation properties, thereby enhancing fiber-forming ability. For example, acid-heat treatment can be used to prepare protein amyloid fibers, which expands and elongates the protein globular structure, increasing the accessibility of the active sites and enhancing the cross-linking density of the network structure.

[0005] 2. Processing technology innovation

[0006] Currently, high-moisture extrusion, shear cell, 3D printing and electrospinning technologies have been widely used in the production of plant-based meat analogs, using thermomechanical effects, layered molding and directional assembly to promote the formation and structural reorganization of protein fibrosis. Considering production costs, energy consumption, fiber arrangement uniformity, printing speed and large-scale production, soft matter physics methods have attracted widespread attention due to their simple operation, low cost and obvious fiber structure. This method is based on the coagulation of proteins and polysaccharides, promoting the formation of fiber structures through high-speed shearing, and applying thermal effects to fix the fiber structure, with low energy consumption.

[0007] 3. Development of functional additives

[0008] Plant-based adhesives such as flaxseed gum, gellan gum, methylcellulose, and new compound adhesives have been shown to improve the water retention and chewiness of plant-based protein products. By optimizing adhesive formulations, the texture of plant-based products can be precisely controlled. Furthermore, microcapsules, nanoemulsions, and nanoparticles encapsulating and loading plant oils can successfully simulate the fatty tissue of animal meat, improving chewiness and juiciness.

[0009] To further enhance the feasibility of textural and quality control in plant-based meat analogs, this study utilizes L-cysteine (L-Cysteine) and transglutaminase (TG) as texture modulators. The sulfhydryl (-SH) group of L-Cys possesses unique reducing and cross-linking properties. Its mediated hydrophobicity enhances protein surface water retention, mimicking the "juicy" texture of animal meat. TG enzyme catalyzes the formation of ε-(γ-glutamyl)lysine isopeptide bonds between or within plant protein molecules, promoting the formation of a layered fibrous structure and a dense cross-linked network. Simultaneously, -SH disrupts hydrogen bonds within the protein's β-sheet structure, increasing the mobility of protein segments. The addition of TG enzyme synergistically induces cross-linking of free and unfolded protein segments. By adjusting and optimizing the ratio of these two components, this study effectively improves the juiciness and muscle-like texture of plant-based meat analogs, providing a reference method for optimizing the textural and quality of plant-based meat analogs. Summary of the Invention

[0010] In order to solve the problems of poor texture of plant meat analogs, such as weak fiber structure and poor juiciness, the present invention aims to provide a method for improving the texture of plant meat analogs by amino acid-coordinated enzyme cross-linking reaction.

[0011] This invention utilizes soft matter physics to add varying proportions of L-cysteine (L-Cys) and transglutaminase (TGase) to a base formula of plant-based meat analogs. This process, through promoting coagulation, shearing, and gelation, ultimately produces plant-based meat analogs, enhancing their texture. This method effectively increases the firmness, fibrosis, and water retention of the plant-based meat analogs, reduces swelling, and improves the crosslink density of the internal structure. This method effectively regulates the formation of the fiber structure and juiciness of the plant-based meat analogs, creating high-quality plant-based meat analogs.

[0012] The basic formula of the plant meat analogue adopted by the present invention consists of potato protein powder, soybean protein fibril powder, pea protein fibril powder, gellan gum and NaCl.

[0013] The present invention provides a method for improving the texture of plant meat-like substances by using amino acid-coordinated enzyme cross-linking reaction, comprising the following steps:

[0014] Step 1: Weigh potato protein powder and mix it with deionized water to obtain a premixed solution. Add 100 mM NaCl solution to the premixed solution and stir magnetically at 450 rpm for 1 h until the potato protein powder is completely dissolved to obtain a potato protein solution.

[0015] Step 2: Weigh soy protein fibril powder and pea protein fibril powder, add them to the potato protein solution, and stir magnetically at 450 rpm for 1 h until the soy protein fibril powder and pea protein fibril powder are completely dissolved to obtain a composite protein and fibril solution with a total protein content of 15%.

[0016] Step 3: Weigh gellan gum, L-Cys and TG enzyme and add them to the complex protein and fibril solution. Stir magnetically at 450 rpm for 1 h until the gellan gum, L-Cys and TG enzyme are completely dissolved. Adjust the pH value of the solution to 6 with 2 mol / L phosphoric acid and let it stand at 4°C overnight to obtain a plant meat analog pre-agglomerate.

[0017] Step 4: The plant meat analog pre-agglomerate is stirred for 30 minutes and then subjected to high-speed shear treatment, heated at 90°C for 30 minutes, and then ice-bathed for 30 minutes to room temperature to obtain the plant meat analog.

[0018] In step 1 and step 2, the mass ratio of potato protein powder, soy protein fibril powder and pea protein fibril powder is 2:1:1.

[0019] In step 1, the amount of NaCl solution added is 1%, based on the mass of the complex protein and fibril solution.

[0020] In step 2, the total protein content in the composite protein and fibril solution is 15 wt%.

[0021] In step 3, the amount of gellan gum added is 2 wt %, the amount of L-Cys added is 0.2-0.8 wt %, and the amount of TG enzyme added is 0.05-0.2 wt %, based on the mass of the composite protein and fibril solution.

[0022] In step 4, the high-speed shearing treatment is performed at a rotation speed of 11,000 rpm for 20 min.

[0023] This research focuses on the effect of L-Cys and TG enzymes on the texture quality of plant-based meat analogs, focusing on firmness, fibrosis, tensile strength, and microstructure. In this technical solution, the raw material ratios used in the preparation of plant-based meat analogs remain fixed, with L-Cys and TG enzymes added as additional texture modifiers.

[0024] The -SH of L-Cys has unique reducing and cross-linking regulatory capabilities, and the protein surface hydrophobicity mediated by it is beneficial to improve the water holding capacity of plant protein to simulate the "juicy" taste of animal meat. TG enzyme can form a muscle-like layered fiber structure and a high-density cross-linked network by catalyzing the formation of ε-(γ-glutamyl) lysine isopeptide bonds between or within plant protein molecules, thereby improving the texture of plant meat analogs. At the same time, after -SH destroys the hydrogen bond network in the β-folded structure of the protein, the mobility of the protein chain segments increases. We speculate that the addition of TG enzyme can play a synergistic role and further induce free and unfolded protein segments to cross-link. Based on this mechanism of action, the present invention selects L-Cys and TG enzyme as regulators, adjusts the ratio of the two, and obtains plant meat analogs with different texture qualities.

[0025] Compared with the prior art, the beneficial effects of the present invention are embodied in:

[0026] 1. The present invention improves the hardness, water holding capacity and fibrosis of plant meat analogs by adjusting the ratio of L-Cys and TG enzyme, and improves the cross-linking density of the plant meat fiber structure, thereby achieving effective coordinated regulation of the quality of plant meat analogs.

[0027] 2. L-Cys used in the present invention is a naturally occurring amino acid and is in line with the clean label trend.

[0028] 3. The present invention provides a method for improving the texture of plant meat-like substances through amino acid-synergistic enzyme cross-linking reaction. The method is simple to operate, consumes less energy, is novel, green and clean, has good safety, and is easy to implement industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 is the hardness of the plant meat analogs in Examples 1, 2, 3, 4, 5, and 6. The hardness of Example 1 was 245.52 g. Compared with Example 1, the hardness of Examples 2, 3, 4, 5, and 6 were all increased to 383.32 g, 407.4 g, 587.02 g, 471.86 g, and 474.39 g, respectively. This indicates that different ratios of L-Lys and TGase can increase the hardness of the plant meat analogs, among which Example 4 (0.4 wt% L-Cys and 0.1 wt% TGase) has the best effect on improving the hardness of the plant meat analogs.

[0030] Figure 2is the degree of fibrosis of the plant meat analogs in Examples 1, 2, 3, 4, 5, and 6. The degree of fibrosis in Example 1 was 1.08. Compared to Example 1, the degrees of fibrosis in Examples 2, 3, 4, and 5 were all increased to 1.15, 1.21, 1.37, and 1.09, respectively. Notably, the degree of fibrosis in Example 6 was 1.06, slightly lower than that in Example 1. This is because only TGase was added in Example 6. The higher TGase content resulted in excessive cross-linking within the protein and fibril molecules, thereby reducing the accessibility of the protein to gellan gum interaction sites and reducing the degree of fibrosis. Different ratios of L-Cys and TGase can improve the fibrosis of plant meat analogs to a certain extent, with Example 4 (0.4 wt% L-Cys and 0.1 wt% TGase) showing the best effect in improving the fibrosis of plant meat analogs. Figure 3 is the tensile strength of the plant meat analogs in Examples 1, 2, 3, 4, 5, and 6. The tensile strength of Example 1 was 6.75 kPa, and the tensile strengths of Examples 2, 3, 4, 5, and 6 were all increased to 8.67 kPa, 9.33 kPa, 10.75 kPa, 9.00 kPa, and 8.75 kPa, respectively. This indicates that different ratios of L-Cys and TGase can improve the tensile strength of plant meat analogs, with Example 4 (0.4 wt% L-Cys and 0.1 wt% TGase) having the best effect on improving the tensile strength of the plant meat analog.

[0031] Figure 4 The water holding capacity of the plant meat analogs in Examples 1, 2, 3, 4, 5, and 6 is shown. The water holding capacity of Example 1 was 66.96%. Compared with Example 1, the water holding capacity of Examples 2, 3, 4, 5, and 6 were all improved to 71.44%, 73.14%, 80.25%, 73.26%, and 71.65%, respectively. This indicates that different ratios of L-Cys and TGase can improve the water holding capacity of the plant meat analogs, among which Example 4 (0.4 wt% L-Cys and 0.1 wt% TGase) has the best effect on improving the water holding capacity of the plant meat analogs.

[0032] Figure 5 The swelling properties of the plant meat analogs in Examples 1, 2, 3, 4, 5, and 6 are shown in Table 1. The swelling property of Example 1 was 15.49%, while that of Examples 2, 3, 4, and 5 decreased to 13.96%, 13.56%, 12.85%, and 15.39%, respectively. This indicates that a certain ratio of L-Cys and TGase can reduce the swelling property of the plant meat analog, increase the network density, and prevent free water from penetrating. The swelling property of Example 6 increased to 17.36%, indicating that 0.2 wt% TGase promotes the formation of a looser plant meat analog. The plant meat analog formed in Example 4 (0.4 wt% L-Lys and 0.1 wt% TGase) has the densest network structure.

[0033] Figure 6 are the rheological properties of the plant meat analogs in Examples 1, 2, 3, 4, 5, and 6. Figure 5 It can be seen that the storage modulus and loss modulus of all embodiments increase with increasing frequency and are frequency-dependent. The storage modulus is much higher than the loss modulus, indicating that the plant meat analog can be considered as a strong gel system. The storage modulus and loss modulus of Example 6 are much higher than those of other embodiments, which is attributed to the high content of TG enzyme, which promotes cross-linking and irregular aggregation between and within protein molecules to form large block structures. The storage modulus and loss modulus of Example 4 are slightly higher than those of other embodiments, indicating that this ratio of L-Cys and TG enzyme can increase the hardness of the plant meat analog while maintaining a good network structure cross-linking density.

[0034] Figure 7 It is the microstructure of the plant meat analogs in Examples 1, 2, 3, 4, 5, and 6. In Example 1, there are some lamellar structures, and the degree of cross-linking is not high. The degree of cross-linking in Example 2 is increased, but the fiber structure is not obvious, and there are short lamellar structures. In Example 3, a longer fiber structure appears, but there are irregularly distributed pores. The fiber structure of Example 4 is more obvious, the degree of cross-linking is better, the pore structure becomes smaller, and the distribution is relatively uniform. The pore size of Example 5 is more and larger, which reduces the density of the network structure. In Example 6, blocky and fragmented structures appear, the structure is uneven, and there are fewer fiber structures. DETAILED DESCRIPTION

[0035] Non-limiting embodiments are described below:

[0036] Example 1:

[0037] (1) Weigh two portions of potato protein powder and mix them with deionized water to obtain a premixed solution. Add 1% 100 mM NaCl solution to the premixed solution and stir magnetically at 450 rpm for 1 h until the potato protein powder is completely dissolved to obtain a potato protein solution.

[0038] (2) Weigh one portion of soy protein fibril powder and one portion of pea protein fibril powder (1:1; w / w), add them to the potato protein solution, and stir magnetically at 450 rpm for 1 h until the soy protein fibril powder and the pea protein fibril powder are completely dissolved to obtain a composite protein and fibril solution (total protein content is 15%).

[0039] (3) Weigh 2 wt% gellan gum and add it to the complex protein and fibril solution. Stir magnetically at 450 rpm for 1 h until the gellan gum is completely dissolved. Adjust the pH value of the solution to 6 with 2 mol / L phosphoric acid and let it stand at 4 °C overnight to obtain a pre-agglomerate of plant meat analogs.

[0040] (4) The plant meat analog pre-agglomerate was stirred for 30 min and then subjected to high-speed shear treatment (11,000 rpm, 20 min), heated at 90 °C for 30 min, and then placed in an ice bath for 30 min to room temperature to obtain the plant meat analog.

[0041] The plant-based meat analogues were measured to have a hardness of 245.52 g, a fiberization degree of 1.08, a tensile strength of 6.75 kPa, a water retention of 66.96%, and a swelling capacity of 15.49%. Both the storage modulus and loss modulus increased with increasing frequency, showing a frequency-dependent behavior. The storage modulus was significantly higher than the loss modulus. Some lamellar structures were present, and the internal structure showed a low degree of cross-linking.

[0042] Example 2:

[0043] (1) Weigh two portions of potato protein powder and mix them with deionized water to obtain a premixed solution. Add 1% 100 mM NaCl solution to the premixed solution and stir magnetically at 450 rpm for 1 h until the potato protein powder is completely dissolved to obtain a potato protein solution.

[0044] (2) Weigh one portion of soy protein fibril powder and one portion of pea protein fibril powder (1:1; w / w), add them to the potato protein solution, and stir magnetically at 450 rpm for 1 h until the soy protein fibril powder and the pea protein fibril powder are completely dissolved to obtain a composite protein and fibril solution (total protein content is 15%).

[0045] (3) Weigh 2 wt% of gellan gum and 0.8 wt% of L-Cys, add them to the complex protein and fibril solution, and stir magnetically at 450 rpm for 1 h until the gellan gum and L-Cys are completely dissolved. Adjust the pH value of the solution to 6 with 2 mol / L phosphoric acid, and let it stand at 4 °C overnight to obtain a pre-agglomerate of plant meat analogs.

[0046] (4) The plant meat analog pre-agglomerate was stirred for 30 min and then subjected to high-speed shear treatment (11,000 rpm, 20 min), heated at 90 °C for 30 min, and then placed in an ice bath for 30 min to room temperature to obtain the plant meat analog.

[0047] The plant-based meat analogues were measured to have a hardness of 383.32 g, a fiberization degree of 1.15, a tensile strength of 8.67 kPa, a water retention of 71.44%, and a swelling capacity of 13.96%. Both the storage modulus and loss modulus increased with frequency, showing a frequency-dependent behavior. The storage modulus was significantly higher than the loss modulus. Short, flake-like structures were present, and the internal structure showed increased crosslinking, but the fibrous structure was not evident.

[0048] Example 3:

[0049] (1) Weigh two portions of potato protein powder and mix them with deionized water to obtain a premixed solution. Add 1% 100 mM NaCl solution to the premixed solution and stir magnetically at 450 rpm for 1 h until the potato protein powder is completely dissolved to obtain a potato protein solution.

[0050] (2) Weigh one portion of soy protein fibril powder and one portion of pea protein fibril powder (1:1; w / w), add them to the potato protein solution, and stir magnetically at 450 rpm for 1 h until the soy protein fibril powder and the pea protein fibril powder are completely dissolved to obtain a composite protein and fibril solution (total protein content is 15%).

[0051] (3) Weigh 2 wt% of gellan gum, 0.6 wt% of L-Cys, and 0.05 wt% of TG enzyme, add them to the complex protein and fibril solution, and stir magnetically at 450 rpm for 1 h until the gellan gum, L-Cys, and TG enzyme are completely dissolved. Adjust the pH value of the solution to 6 with 2 mol / L phosphoric acid, and let it stand at 4 °C overnight to obtain a pre-agglomerate of plant meat analogs.

[0052] (4) The plant meat analog pre-agglomerate was stirred for 30 min and then subjected to high-speed shear treatment (11,000 rpm, 20 min), heated at 90 °C for 30 min, and then placed in an ice bath for 30 min to room temperature to obtain the plant meat analog.

[0053] The plant-based meat analogues were measured to have a hardness of 407.40 g, a degree of fibrosis of 1.21, a tensile strength of 9.33 kPa, a water retention of 73.14%, and a swelling capacity of 13.56%. Both the storage modulus and loss modulus increased with increasing frequency, exhibiting a frequency-dependent behavior. The storage modulus was significantly higher than the loss modulus. Longer fibrous structures were observed, but with irregularly distributed pore sizes.

[0054] Example 4:

[0055] (1) Weigh two portions of potato protein powder and mix them with deionized water to obtain a premixed solution. Add 1% 100 mM NaCl solution to the premixed solution and stir magnetically at 450 rpm for 1 h until the potato protein powder is completely dissolved to obtain a potato protein solution.

[0056] (2) Weigh one portion of soy protein fibril powder and one portion of pea protein fibril powder (1:1; w / w), add them to the potato protein solution, and stir magnetically at 450 rpm for 1 h until the soy protein fibril powder and the pea protein fibril powder are completely dissolved to obtain a composite protein and fibril solution (total protein content is 15%).

[0057] (3) Weigh 2 wt% of gellan gum, 0.4 wt% of L-Cys, and 0.1 wt% of TG enzyme, add them to the complex protein and fibril solution, and stir magnetically at 450 rpm for 1 h until the gellan gum, L-Cys, and TG enzyme are completely dissolved. Adjust the pH value of the solution to 6 with 2 mol / L phosphoric acid, and let it stand at 4 °C overnight to obtain a pre-agglomerate of plant meat analogs.

[0058] (4) The plant meat analog pre-agglomerate was stirred for 30 min and then subjected to high-speed shear treatment (11,000 rpm, 20 min), heated at 90 °C for 30 min, and then placed in an ice bath for 30 min to room temperature to obtain the plant meat analog.

[0059] The plant meat analogues were measured to have a hardness of 587.02 g, a degree of fibrosis of 1.37, a tensile strength of 10.75 kPa, a water retention of 80.25%, and a swelling capacity of 12.85%. Both the storage modulus and loss modulus increased with increasing frequency, showing a frequency-dependent behavior. The storage modulus was significantly higher than the loss modulus. The fiber structure was distinct, with a good degree of cross-linking, and the pore structure was smaller and relatively uniformly distributed.

[0060] Example 5:

[0061] (1) Weigh two portions of potato protein powder and mix them with deionized water to obtain a premixed solution. Add 1% 100 mM NaCl solution to the premixed solution and stir magnetically at 450 rpm for 1 h until the potato protein powder is completely dissolved to obtain a potato protein solution.

[0062] (2) Weigh one portion of soy protein fibril powder and one portion of pea protein fibril powder (1:1; w / w), add them to the potato protein solution, and stir magnetically at 450 rpm for 1 h until the soy protein fibril powder and the pea protein fibril powder are completely dissolved to obtain a composite protein and fibril solution (total protein content is 15%).

[0063] (3) Weigh 2 wt% of gellan gum, 0.2 wt% of L-Cys, and 0.15 wt% of TG enzyme, add them to the complex protein and fibril solution, and stir magnetically at 450 rpm for 1 h until the gellan gum, L-Cys, and TG enzyme are completely dissolved. Adjust the pH value of the solution to 6 with 2 mol / L phosphoric acid, and let it stand at 4 °C overnight to obtain a pre-agglomerate of plant meat analogs.

[0064] (4) The plant meat analog pre-agglomerate was stirred for 30 min and then subjected to high-speed shear treatment (11,000 rpm, 20 min), heated at 90 °C for 30 min, and then placed in an ice bath for 30 min to room temperature to obtain the plant meat analog.

[0065] The plant meat analogue was measured to have a hardness of 471.86 g, a fiberization degree of 1.09, a tensile strength of 9.00 kPa, a water retention of 73.26%, and a swelling capacity of 15.39%. Both the storage modulus and loss modulus increased with increasing frequency, exhibiting a frequency-dependent behavior. The storage modulus was significantly higher than the loss modulus. The presence of numerous and larger pores reduced the density of the network structure.

[0066] Example 6:

[0067] (1) Weigh two portions of potato protein powder and mix them with deionized water to obtain a premixed solution. Add 1% 100 mM NaCl solution to the premixed solution and stir magnetically at 450 rpm for 1 h until the potato protein powder is completely dissolved to obtain a potato protein solution.

[0068] (2) Weigh one portion of soy protein fibril powder and one portion of pea protein fibril powder (1:1; w / w), add them to the potato protein solution, and stir magnetically at 450 rpm for 1 h until the soy protein fibril powder and the pea protein fibril powder are completely dissolved to obtain a composite protein and fibril solution (total protein content is 15%).

[0069] (3) Weigh 2 wt% of gellan gum and 0.2 wt% of TG enzyme, add them to the complex protein and fibril solution, and stir magnetically at 450 rpm for 1 h until the gellan gum and TG enzyme are completely dissolved. Adjust the pH value of the solution to 6 with 2 mol / L phosphoric acid, and let it stand at 4 °C overnight to obtain a pre-agglomerate of plant meat analogs.

[0070] (4) The plant meat analog pre-agglomerate was stirred for 30 min and then subjected to high-speed shear treatment (11,000 rpm, 20 min), heated at 90 °C for 30 min, and then placed in an ice bath for 30 min to room temperature to obtain the plant meat analog.

[0071] The plant-based meat analogues were measured to have a hardness of 474.39 g, a degree of fibrosis of 1.06, a tensile strength of 8.75 kPa, a water retention of 71.65%, and a swelling capacity of 17.36%. Both the storage modulus and loss modulus increased with increasing frequency, showing a frequency-dependent behavior. The storage modulus was significantly higher than the loss modulus. The structure was both blocky and fragmented, with an inhomogeneous structure and a low fibrous structure.

Claims

1. A method for improving the texture of plant-based meat-like substances by using amino acid-coordinated enzyme cross-linking reaction, characterized in that: By adding L-cysteine and glutaminase to the basic formula of plant meat analogs, and using soft matter physics methods, the plant meat analogs are prepared by promoting coagulation, shearing and gelation, which effectively improves the hardness, fibrosis and water retention of the plant meat analogs, reduces the swelling degree, and improves the cross-linking density of the internal structure.

2. The method according to claim 1, wherein: The plant meat analogue basic formula consists of potato protein powder, soy protein fibril powder, pea protein fibril powder, gellan gum and NaCl.

3. The method according to claim 1 or 2, characterized in that The steps include: Step 1: Weigh potato protein powder and mix it with deionized water to obtain a premixed solution. Add NaCl solution to the premixed solution and stir magnetically at 450 rpm for 1 h until the potato protein powder is completely dissolved to obtain a potato protein solution. Step 2: Weigh soy protein fibril powder and pea protein fibril powder, add them to the potato protein solution, and stir magnetically at 450 rpm for 1 h until the soy protein fibril powder and pea protein fibril powder are completely dissolved to obtain a composite protein and fibril solution; Step 3: Gellan gum, L-Cys, and TG enzyme were weighed and added to the complex protein and fibril solution. The mixture was magnetically stirred at 450 rpm for 1 h until the gellan gum, L-Cys, and TG enzyme were completely dissolved. The pH of the solution was adjusted to 6 with phosphoric acid, and the solution was allowed to stand at 4°C to obtain a pre-agglomerate of a plant meat analog. Step 4: The plant meat analog pre-agglomerate is stirred for 30 minutes, subjected to high-speed shearing treatment, heated and cooled to room temperature to obtain the plant meat analog.

4. The method according to claim 3, wherein: In step 1 and step 2, the mass ratio of potato protein powder, soy protein fibril powder and pea protein fibril powder is 2:1:

1.

5. The method according to claim 4, characterized in that: In step 2, the total protein content in the composite protein and fibril solution is 15 wt%.

6. The method according to claim 3, wherein: In step 1, the concentration of the NaCl solution was 100 mM, and the amount of NaCl solution added was 1%, based on the mass of the complex protein and fibril solution.

7. The method according to claim 3, wherein: In step 3, the amount of gellan gum added is 2 wt %, the amount of L-Cys added is 0.2-0.8 wt %, and the amount of TG enzyme added is 0.05-0.2 wt %, based on the mass of the composite protein and fibril solution.

8. The method according to claim 3, wherein: In step 4, the high-speed shearing treatment is performed at a rotation speed of 11,000 rpm for 20 min.

9. The method according to claim 3, wherein: The heating was carried out at 90° C. for 30 min, followed by cooling to room temperature.

10. The method according to claim 9, characterized in that: The cooling to room temperature is cooling under ice bath conditions.

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