한빛사논문
- 조회377
연세대학교
Milae Lee 1, Sohyeon Park 1, Bumgyu Choi 1, Jiyu Kim 1, Woojin Choi 1, Ildoo Jeong 2, Dongoh Han 2, Won-Gun Koh 1, Jinkee Hong 1
1Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Republic of Korea.
2SIMPLE Planet Inc., 48 Achasan-ro 17-gil, Seongdong-gu, Seoul 04799, Republic of Korea.
M.L. and S.P. contributed equally to this work.
Corresponding Author: Jinkee Hong
Abstract
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.
논문정보
- Research article
- 2022년 08월 (BRIC 등록일 2022-10-14)
- 국내 연구진
- 바이오·의료융합 > 바이오소재
댓글 작성 로그인
팝업 닫기관련 링크
연구자 키워드
연구자 ID
관련분야 연구자보기
소속기관 논문보기
관련분야 논문보기
해당논문 저자보기
