ArticleFood science of animal resources2024
Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion.
Article in Food science of animal resources, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Advances in porcine stem cell research and their applications in agriculture.Frontiers in cell and developmental biology · 2026Review
- Edible Scaffolds for Cultivated Meat Production.Advances in biochemical engineering/biotechnology · 2026Review
- Survey on the Global Technological Status for Forecasting the Industrialization Timeline of Cultured Meat.Foods (Basel, Switzerland) · 2025Review
- Developing Protein-Enriched Wholegrain Bread With Different Plant Protein Isolates.Journal of food science · 2025Article
- Scaffolds Bioink for Three-Dimensional (3D) Bioprinting.Food science of animal resources · 2025Review
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Authors and funding
7 authors.
Funding
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Abstract
Cultured meat is under investigation as an environmentally sustainable substitute for conventional animal-derived meat. Employing a scaffolding technique is one approach to developing cultured meat products. The objective of this research was to compare soy and pea protein in the production of hydrogel scaffolds intended for cultured meat. We examined the gelation process, physical characteristics, and the ability of scaffolds to facilitate cell adhesion using mesenchymal stem cells derived from porcine adipose tissue (ADSCs). The combination of soy and pea proteins with agarose and agar powders was found to generate solid hydrogels with a porous structure. Soy protein-based scaffolds exhibited a higher water absorption rate, whereas scaffolds containing agarose had a higher compressive strength. Based on Fourier transform infrared spectroscopy analysis, the number of hydrophobic interactions increased between proteins and polysaccharides in the scaffolds containing pea proteins. All scaffolds were nontoxic toward ADSCs, and soy protein-based scaffolds displayed higher cell adhesion and proliferation properties. Overall, the soy protein-agarose scaffold was found to be optimal for cultured meat production.
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Registered trials
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