明胶
材料科学
风味
琼脂
纹理(宇宙学)
基质(化学分析)
品味
食品科学
涂层
化学
生物
生物化学
复合材料
计算机科学
细菌
人工智能
图像(数学)
遗传学
作者
Milae Lee,Sohyeon Park,Bumgyu Choi,Jiyu Kim,Woo-Jin Choi,Ildoo Jeong,Dongoh Han,Won‐Gun Koh,Jinkee Hong
标识
DOI:10.1021/acsami.2c10988
摘要
Edible scaffolds are needed in cultured meat to mimic meat's three-dimensional structure by organizing cells and replenishing the insufficient meat mass of cells alone. However, there is still a large gap between slaughtered meat and cells developed into tissues using scaffolds. This is mainly due to the difference in size, texture, flavor, and taste. In this study, we develop a coating matrix to modify the surface of textured vegetable protein (TVP), a vegetable cell support, to produce cultured meat having slaughtered meat's essential characteristics. We optimized the fish gelatin/agar matrix's microstructure by controlling the ratio of the two biopolymers, stably introducing a cell adhesive environment on the TVP. By coating the optimized gelatin/agar matrix on the TVP's surface using an easy and fast dipping method, hybrid cultured meat composed of animal cells and plant protein was produced. As the cells proliferated, their synergistic effect permitted the cultured meat's texture, flavor, and taste to reach a level comparable to that of slaughtered meat. The TVP-based cultured meat prepared with the present technology has been recreated as high-quality cultured meat by satisfying five challenging factors: cells, texture, cost, mass, and flavor.
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