Starch-based edible scaffold as well as preparation method and application thereof

By preparing a semi-interpenetrating network structure of starch and gelatin, and combining ultrasonic treatment and enzymatic cross-linking technology, the problem of insufficient mechanical properties of edible scaffold materials was solved, and a high-strength, stable and controllable degradable starch-based edible scaffold was realized, which is suitable for the mechanical culture requirements of cell-cultured meat.

CN122104566AActive Publication Date: 2026-05-29ZHEJIANG UNIV
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Patent Information

Application Number
CN202610569165.3
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-04-28
Publication Date
2026-05-29
Estimated Expiration
2046-04-28

AI Technical Summary

Technical Problem

Existing edible scaffold materials have insufficient mechanical properties for cell cultured meat applications, cannot meet the requirements of stretch culture, and have uncontrollable degradation behavior, resulting in insufficient mechanical strength and structural instability.

Method used

A starch-based edible scaffold with high elastic modulus, tensile strength, and elongation at break was prepared by a one-pot method to form a stable and uniform semi-interpenetrating network of starch and gelatin, combined with ultrasonic treatment and enzymatic cross-linking technology.

Benefits of technology

It significantly improves the mechanical strength and stability of the scaffold, enabling it to withstand and transmit dynamic tensile stress, providing a suitable mechanical microenvironment, promoting directed cell differentiation and proliferation, and the material is completely edible, inexpensive, and suitable for large-scale production.

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Abstract

The invention discloses a starch-based edible scaffold as well as a preparation method and application thereof, edible starch is taken as a base material, a semi-interpenetrating network (Semi-IPN) hydrogel scaffold is constructed through thermally induced self-assembly, and the starch-based edible scaffold has good biocompatibility and edible safety. According to the preparation method, the elastic modulus and the mechanical property of the scaffold can be accurately regulated and controlled, so that the scaffold is suitable for providing tensile stress stimulation for fish myoblasts. Benefited from the characteristics, the scaffold disclosed by the invention not only can effectively support adhesion and proliferation of fish myoblasts, but also can remarkably promote directional differentiation of the fish myoblasts to form bionic muscle tissues. The invention provides an innovative cell scaffold solution with controllable performance for producing a fish culture meat product which does not need a separation scaffold and can be directly eaten.
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