Plant-based cheese requires the addition of coconut oil for refrigeration-induced solidification or relies on stabilizers to maintain its structure, which can lead to quality issues such as a greasy texture and fragile consistency.This study innovatively developed a novel dual-bio-modification process based on the synergistic fermentation of “combined enzyme application and lactic acid bacteria”.Under a stabilizer-free processing approach, this method significantly improved the structural and sensory qualities of soy-based plant cheese.The results showed that, compared with the control sample without enzyme addition (BC), soy-based cheeses treated with transglutaminase and tyrosinase (TG+TYR), transglutaminase and chymosin (TG+CHY), or tyrosinase and chymosin (TYR+CHY) exhibited significantly higher protein content, along with notable increases in hardness, springiness, gumminess, and chewiness.Their heat resistance was also superior to that of the BC group.Among all treatments, the TG+TYR group exhibited the most stable microstructure and the best rheological properties, with a storage modulus (G′) of (1 639.01±0.21) Pa, a loss modulus (G″) of (393.08±0.15) Pa, and the highest surface hydrophobicity of (140.36±0.24) μg bound BPB.During the 28-day storage period, the pH, total titratable acidity and water-holding capacity of all four sample groups remained stable, whereas the TG+TYR group demonstrated the best storage stability.This study proposes a novel enzymatic-fermentative synergistic strategy applicable to the structural reconstruction of plant proteins, providing theoretical and technical insights for the development of next-generation plant-based cheese with high sensory quality and clean-label attributes.
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