Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques

As interest in sustainable food production grows, significant strides have been made in developing plant-based meat products. However, this field is still in its early stages and faces several challenges, with replicating the texture of animal meat being the most critical hurdle. Therefore, this review provides a comprehensive overview of the key proteins and polysaccharides commonly used in plant-based meat formulations. It delves into the covalent and non-covalent interactions between these protein and polysaccharide molecule, and examines how these molecular interactions, along with various processing techniques, influence the texture of plant-based meat. Specifically, it highlights the role of conformational changes in proteins that support the formation of a stable structural matrix. This review aims to provide foundational insights to deepen the understanding of plantbased meat, supporting its further application and innovation.