Abstract: Most natural plant protein molecules are spherical, and the excessively compact structure limits the nutrition and functionality of plant proteins. Spherical plant protein molecules can be transformed into plant protein fiber by various techniques such as molecular self-assembly, screw extrusion, shearing, wet spinning, electrospinning and solution blow spinning. Plant protein fiber is characterized by a high aspect ratio, clear molecular orientation, high mechanical strength, and strong functionality, and can be directly eaten, used as food additives or used to encapsulate active substances, which greatly expands the application of plant proteins in the food field and improves the added value of plant proteins. However, the addition of poisonous and harmful chemical reagents, and the morphological defects, poor stability, low yield and high production cost of plant protein fiber limit its wide popularization and industrial production. This article reviews the techniques for the preparation of plant protein fiber and its application in the food field, analyzes its advantages, disadvantages and limitations, and proposes future directions.

Key words: plant protein fiber; preparation; application; plant-based meat