| 초록 |
For the production of cultured meat, a 3D scaffold is an essential factor that helps the growth of cells and occupies a certain volume as food. Although research for scaffolds has already been actively reported in the biomedical field, many studies have not been reported in the food field. In the case of an edible scaffold, it is necessary to complement the low physical properties of the edible material as well as cell adhesion, proliferation and differentiation, which are the conditions of scaffold. Here, we prepared an edible scaffold using gelatin, which can promote cell adhesion, proliferation and differentiation by containing RGD(Arg-Gly-Asp) peptide. Also, we used MTG(microbial transglutaminase), an edible crosslinking agent, to supplement the weak physical properties of gelatin. In addition, in order to realize various textures like real meat, a scaffold capable of adjusting the texture according to the pattern was prepared. As a result, we confirmed that the direction of cell differentiation was changed according to the pattern and showed that each texture can be changed accordingly. |
