Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China.
Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China.
Int J Biol Macromol. 2024 Feb;259(Pt 1):129134. doi: 10.1016/j.ijbiomac.2023.129134. Epub 2024 Jan 2.
The purpose of this study was to develop a novel edible scaffold by utilizing yeast proteins, which could partially replace collagen and produce hypoallergenic, odorless, and highly nutritious cell-cultured meat that meets the demands of a more significant number of consumers. The scaffold comprised proanthocyanidins, dialdehyde chitosan, collagen, and different proportions of yeast proteins (YP). The results indicated that the scaffold possessed excellent mechanical properties and biocompatibility, and supported cell proliferation and myogenic differentiation. Additionally, we evaluated the texture characteristics of the cultured meat models and traditional beef and discovered that the YP30 cultured meat model had similar springiness and chewiness as beef. Subsequently, further analyzed the similarity between the cultured meat models and traditional beef in appearance, taste, and nutrition. Further results illustrated that the yeast protein cultured meat model exhibited a complete model structure and comparable color and taste to beef after frying. Moreover, it was concluded that the protein content of the YP30 cultured meat model was closer to that of beef. These findings suggested that the edible scaffold using yeast proteins has enormous potential to facilitate the sustainable development of the cell-cultured meat industry.
本研究旨在开发一种新型可食用支架，利用酵母蛋白部分替代胶原蛋白，生产低致敏性、无气味、高营养的细胞培养肉，以满足更多消费者的需求。该支架由原花青素、二醛壳聚糖、胶原蛋白和不同比例的酵母蛋白（YP）组成。结果表明，该支架具有优异的机械性能和生物相容性，支持细胞增殖和肌原性分化。此外，我们评估了培养肉模型和传统牛肉的质地特性，发现 YP30 培养肉模型的弹性和咀嚼性与牛肉相似。随后，进一步分析了培养肉模型与传统牛肉在外观、口感和营养方面的相似性。进一步的结果表明，酵母蛋白培养肉模型经过油炸后呈现出完整的模型结构，颜色和口感与牛肉相当。此外，研究还得出结论，YP30 培养肉模型的蛋白质含量更接近牛肉。这些发现表明，使用酵母蛋白的可食用支架在促进细胞培养肉产业的可持续发展方面具有巨大潜力。
