Manufacturing method of edible pectin chitosan collagen 3D scaffold for cell culture meat

Abstract

The invention relates to a manufacturing method of an edible pectin / chitosan / collagen 3D scaffold for cell culture meat, the pectin / chitosan / collagen 3D scaffold manufactured by the method can be used for culturing skeletal muscle cells, provides support for manufacturing the cell culture meat, and belongs to the field of future food science and technology. The method comprises the following steps: uniformly mixing pectin (high methoxyl pectin and low methoxyl pectin) with a certain concentration, chitosan and collagen according to a certain ratio, fully reacting at room temperature for more than 2 hours, freezing at-80 DEG C overnight, and freeze-drying to obtain the pectin / chitosan / collagen 3D scaffold. The manufacturing method is simple and efficient, the 3D scaffold is formed through electrostatic interaction among pectin, chitosan and collagen under the condition that a toxic cross-linking agent is not used, and the obtained pectin / chitosan / collagen 3D scaffold has good cell adhesion and compatibility and can be used for skeletal muscle cell culture. The invention provides a manufacturing method of a novel and non-toxic 3D scaffold for the research of cell culture meat.

Description

technical field [0001] The invention relates to the field of future food science and technology, in particular to a method for manufacturing an edible pectin / chitosan / collagen 3D scaffold for cell cultured meat. Background technique [0002] As a precious source of animal protein, meat occupies a large proportion of people's daily diet. Demand for meat will increase by 70% by 2050, according to recently revised forecasts from the Food and Agriculture Organization (FAO), which will pose a huge challenge to livestock systems. In recent years, there has been growing recognition that alternatives to conventional meat production by livestock may be needed. This is often based on concerns for sustainability, environmental burden and animal welfare. These concerns are growing due to further tightening of the livestock and slaughter industries and, on the other hand, the expected rapid growth in global meat consumption. [0003] Mimicry and efficiency are two key conditions for m...

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Problems solved by technology

[0008] The purpose of the present invention is to provide an edible pectin / chitosan / collagen 3D gelatin for cell cultured meat to solve the problems of high research and development costs of existing domestic cell cultured meat and the inability to realize large-scale production in a short period of time. Manufacturing method of glue bracket

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