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In this work,  Flammulina velutipes  was used as a novel protein and fibrous structure source to prepare animal-free patties, and transglutaminase (TGase) was added to improve their functional properties. The results showed that the addition of mushroom increased the gel strength, texture profile, and sensory property of animal-free patties. However, the presence of mushroom made the microstructure of patty become loose, with large holes. Interestingly, TGase (6–8 U/g) significantly decreased the size of holes in microstructure and induced to form a uniform and compact microstructure. Because TGase decreased the content of free amino acid group and soluble protein, and induced the formation of new protein polymers with high molecular weight in SDS-PAGE results. The covalent cross-linking catalyzed by TGase helped to form a stronger gel matrix in patty, leading to the formation of patty with higher hardness, adhesiveness, chewiness, water holding capacity, and sensory scores.

Development of Flammulina velutipes -based meat analogs with tunable physicochemical, structural, and sensory properties