{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:17:43Z","timestamp":1792790263699,"version":"4.5.0"},"reference-count":42,"publisher":"Korean Society of Animal Science and Technology","issue":"5","license":[{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0"}],"funder":[{"name":"Korea Food Research Institute","award":["E0211200-06"],"award-info":[{"award-number":["E0211200-06"]}],"id":[{"id":"https:\/\/ror.org\/028jp5z02","id-type":"ROR","asserted-by":"crossref"}]},{"name":"Korea Food Research Institute","award":["ER240800-01"],"award-info":[{"award-number":["ER240800-01"]}],"id":[{"id":"https:\/\/ror.org\/028jp5z02","id-type":"ROR","asserted-by":"crossref"}]},{"name":"Korea AeroSpace Administration","award":["2800001038"],"award-info":[{"award-number":["2800001038"]}],"id":[{"id":"https:\/\/ror.org\/03khw1425","id-type":"ROR","asserted-by":"crossref"}]}],"content-domain":{"domain":["www.ejast.org"],"crossmark-restriction":true},"short-container-title":["J Anim Sci Technol"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:p>For cultured meat applications, the development of protein-based scaffolds is\n                    essential to produce sustainable edible materials with suitable textures and\n                    functionalities. In this study, scaffolds were fabricated using various\n                    plant-based protein sources, including soybean (gel-based soybean protein\n                    scaffold, GSP), pea (gel-based pea protein scaffold, GPP), and faba bean\n                    (gel-based faba bean protein scaffold, GFP), and mixed protein formulations\n                    (S1\u2013S4), and their physicochemical, mechanical, and biological properties\n                    were evaluated. All the scaffolds exhibited a pale yellow color and porous\n                    surface morphology. Water absorption analysis revealed that GSP exhibited the\n                    highest uptake among the single-protein scaffolds. Notably, the partial\n                    substitution of pea or faba bean proteins with other plant proteins, such as\n                    soy, significantly improved the water absorption capacity compared to that of\n                    GPP and GFP. The degradation rate of plant protein-based scaffolds remained\n                    below 10% during the early incubation stages, but increased markedly after 12 h.\n                    Mixed-protein scaffolds exhibited over 20% degradation at 48 h, whereas\n                    single-protein scaffolds showed less degradation. Texture profile analysis\n                    demonstrated that mixed-protein scaffolds had significantly higher hardness and\n                    chewiness than single-protein scaffolds, likely due to enhanced\n                    protein\u2013protein interactions and network formation. However, cell\n                    proliferation analysis indicated that single-protein scaffolds supported better\n                    cell attachment and proliferation, with scaffolds prepared using faba bean\n                    proteins showing the highest proliferation rate. These results suggest that\n                    plant-based protein scaffolds can be tailored based on protein composition to\n                    optimize both their physicochemical and biological properties, thereby offering\n                    promising strategies for the development of edible scaffolds for cultured meat\n                    production.<\/jats:p>","DOI":"10.5187\/jast.2500143","type":"journal-article","created":{"date-parts":[[2025,8,18]],"date-time":"2025-08-18T09:00:31Z","timestamp":1755507631000},"page":"1586-1598","update-policy":"https:\/\/doi.org\/10.5187\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Evaluation of scaffold properties for cell-cultured food based on\n                    protein sources and their mixtures"],"prefix":"10.5187","volume":"68","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4257-4649","authenticated-orcid":false,"given":"Seon-Min","family":"Oh","sequence":"first","affiliation":[{"name":"Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7440-6842","authenticated-orcid":false,"given":"Jae Hoon","family":"Lee","sequence":"additional","affiliation":[{"name":"Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea"},{"name":"Department of Food Science and Technology, Jeonbuk National University, Jeonju, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6349-4314","authenticated-orcid":false,"given":"Tae-Kyung","family":"Kim","sequence":"additional","affiliation":[{"name":"Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1298-2828","authenticated-orcid":false,"given":"Jinryong","family":"Park","sequence":"additional","affiliation":[{"name":"Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9658-9045","authenticated-orcid":false,"given":"Min-Cheol","family":"Kang","sequence":"additional","affiliation":[{"name":"Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3619-9491","authenticated-orcid":false,"given":"Min Kyung","family":"Park","sequence":"additional","affiliation":[{"name":"Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8060-6237","authenticated-orcid":false,"given":"Yun-Sang","family":"Choi","sequence":"additional","affiliation":[{"name":"Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea"},{"name":"Food Engineering Major School of Animal & Food Science and Marketing, Konkuk University, Seoul, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"3132","published-online":{"date-parts":[[2026,9,30]]},"reference":[{"key":"key2.0261013094154e+13_B1","doi-asserted-by":"crossref","first-page":"563","DOI":"10.3390\/foods13040563","article-title":"Effect of crude polysaccharides from ecklonia cava hydrolysate on\n                        cell proliferation and differentiation of Hanwoo muscle stem cells for\n                        cultured meat production","volume":"13","author":"Lee","year":"2024","journal-title":"Foods"},{"key":"key2.0261013094154e+13_B2","doi-asserted-by":"crossref","first-page":"372","DOI":"10.5851\/kosfa.2022.e10","article-title":"Application of edible insects as novel protein sources and\n                        strategies for improving their processing","volume":"42","author":"Kim","year":"2022","journal-title":"Food Sci Anim Resour."},{"key":"key2.0261013094154e+13_B3","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1038\/s43016-020-0112-z","article-title":"Scientific, sustainability and regulatory challenges of cultured\n                        meat","volume":"1","author":"Post","year":"2020","journal-title":"Nat Food"},{"key":"key2.0261013094154e+13_B4","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1038\/s43016-020-0094-x","article-title":"Consumer acceptance of novel food technologies","volume":"1","author":"Siegrist","year":"2020","journal-title":"Nat Food"},{"key":"key2.0261013094154e+13_B5","doi-asserted-by":"crossref","first-page":"121543","DOI":"10.1016\/j.biomaterials.2022.121543","article-title":"3D porous scaffolds from wheat glutenin for cultured meat\n                        applications","volume":"285","author":"Xiang","year":"2022","journal-title":"Biomaterials"},{"key":"key2.0261013094154e+13_B6","doi-asserted-by":"crossref","first-page":"311","DOI":"10.1080\/07388551.2021.1931803","article-title":"Scaffolds for the manufacture of cultured meat","volume":"42","author":"Seah","year":"2022","journal-title":"Crit Rev Biotechnol."},{"key":"key2.0261013094154e+13_B7","doi-asserted-by":"crossref","first-page":"2614","DOI":"10.3390\/foods12132614","article-title":"An overview of recent progress in engineering three-dimensional\n                        scaffolds for cultured meat production","volume":"12","author":"Wang","year":"2023","journal-title":"Foods"},{"key":"key2.0261013094154e+13_B8","doi-asserted-by":"crossref","first-page":"114425","DOI":"10.1016\/j.foodres.2024.114425","article-title":"Konjac glucomannan-fibrin composite hydrogel as a model for ideal\n                        scaffolds for cell-culture 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Chem."},{"key":"key2.0261013094154e+13_B14","doi-asserted-by":"crossref","first-page":"2153","DOI":"10.1021\/acsabm.3c00944","article-title":"Whey protein isolate composites as potential scaffolds for\n                        cultivated meat","volume":"7","author":"Charron","year":"2024","journal-title":"ACS Appl Bio Mater."},{"key":"key2.0261013094154e+13_B15","doi-asserted-by":"crossref","first-page":"139511","DOI":"10.1016\/j.foodchem.2024.139511","article-title":"Crusting-fabricated three-dimensional soy-based scaffolds for\n                        cultured meat production: a preliminary study","volume":"452","author":"Mariano","year":"2024","journal-title":"Food Chem."},{"key":"key2.0261013094154e+13_B16","doi-asserted-by":"crossref","first-page":"1835","DOI":"10.1111\/1541-4337.12573","article-title":"The health benefits, functional properties, modifications, and\n                        applications of pea (Pisum sativum L.) protein: current status, challenges,\n                        and perspectives","volume":"19","author":"Ge","year":"2020","journal-title":"Compr Rev Food Sci Food Saf."},{"key":"key2.0261013094154e+13_B17","doi-asserted-by":"crossref","first-page":"111245","DOI":"10.1016\/j.foodhyd.2025.111245","article-title":"Gelation properties of three common pulse proteins: lentil, faba\n                        bean and chickpea","volume":"164","author":"Shen","year":"2025","journal-title":"Food Hydrocoll."},{"key":"key2.0261013094154e+13_B18","doi-asserted-by":"crossref","first-page":"2200288","DOI":"10.1002\/mabi.202200288","article-title":"Design and investigation of an eco-friendly wound dressing\n                        composed of green bioresources- soy protein, tapioca starch, and gellan\n                        gum","volume":"22","author":"Lin","year":"2022","journal-title":"Macromol Biosci."},{"key":"key2.0261013094154e+13_B19","doi-asserted-by":"crossref","first-page":"94","DOI":"10.3390\/gels8020094","article-title":"Scaffolds for cultured 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Chem."},{"key":"key2.0261013094154e+13_B22","doi-asserted-by":"crossref","first-page":"111636","DOI":"10.1016\/j.foodres.2022.111636","article-title":"Production of cultured fat with peanut wire-drawing protein\n                        scaffold and quality evaluation based on texture and volatile compounds\n                        analysis","volume":"160","author":"Song","year":"2022","journal-title":"Food Res Int."},{"key":"key2.0261013094154e+13_B23","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1007\/978-1-60761-984-0_2","article-title":"Scaffolds for tissue engineering and 3D cell\n                        culture","volume-title":"3D cell culture: methods and protocols","author":"Carletti","year":"2011"},{"key":"key2.0261013094154e+13_B24","doi-asserted-by":"crossref","first-page":"235","DOI":"10.1007\/s00441-022-03718-6","article-title":"Recent advances in bioengineered scaffold for in vitro meat\n                        production","volume":"391","author":"Singh","year":"2023","journal-title":"Cell Tissue Res."},{"key":"key2.0261013094154e+13_B25","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1016\/j.biomaterials.2004.02.052","article-title":"The effect of pore size on cell adhesion in collagen-gag\n                        scaffolds","volume":"26","author":"O\u2019Brien","year":"2005","journal-title":"Biomaterials"},{"key":"key2.0261013094154e+13_B26","doi-asserted-by":"crossref","first-page":"114549","DOI":"10.1016\/j.foodres.2024.114549","article-title":"Scaffolding fundamentals and recent advances in sustainable\n                        scaffolding techniques for cultured meat development","volume":"189","author":"Alam","year":"2024","journal-title":"Food Res Int."},{"key":"key2.0261013094154e+13_B27","doi-asserted-by":"crossref","first-page":"104343","DOI":"10.1016\/j.fbio.2024.104343","article-title":"Effect of gelatin concentration and freezing temperature on\n                        porous scaffolds for cultured meat","volume":"60","author":"Chen","year":"2024","journal-title":"Food Biosci."},{"key":"key2.0261013094154e+13_B28","doi-asserted-by":"crossref","first-page":"111155","DOI":"10.1016\/j.foodhyd.2025.111155","article-title":"Porous edible cryogel inspired by the production of shimitofu\n                        (freeze-dried tofu) for high-density cell culture in cultured\n                        meat","volume":"163","author":"Xia","year":"2025","journal-title":"Food Hydrocoll."},{"key":"key2.0261013094154e+13_B29","doi-asserted-by":"crossref","first-page":"1108","DOI":"10.5851\/kosfa.2024.e46","article-title":"Comparison of soy and pea protein for cultured meat scaffolds:\n                        evaluating gelation, physical properties, and cell adhesion","volume":"44","author":"Kim","year":"2024","journal-title":"Food Sci Anim Resour."},{"key":"key2.0261013094154e+13_B30","doi-asserted-by":"crossref","first-page":"122176","DOI":"10.1016\/j.biomaterials.2023.122176","article-title":"Gellan gum-gelatin scaffolds with Ca2+ crosslinking for\n                        constructing a structured cell cultured meat model","volume":"299","author":"Chen","year":"2023","journal-title":"Biomaterials"},{"key":"key2.0261013094154e+13_B31","doi-asserted-by":"crossref","first-page":"1601","DOI":"10.1007\/s11947-024-03552-4","article-title":"Preparation of novel double cross-linked hydrogels of dietary\n                        fibers and proteins from soybeans as scaffolds for cultured\n                        meat","volume":"18","author":"Fang","year":"2025","journal-title":"Food Bioprocess Technol."},{"key":"key2.0261013094154e+13_B32","doi-asserted-by":"crossref","first-page":"121487","DOI":"10.1016\/j.biomaterials.2022.121487","article-title":"3D-printable plant protein-enriched scaffolds for cultivated meat\n                        development","volume":"284","author":"Ianovici","year":"2022","journal-title":"Biomaterials"},{"key":"key2.0261013094154e+13_B33","doi-asserted-by":"crossref","first-page":"694","DOI":"10.1016\/j.actbio.2011.09.036","article-title":"Novel soy protein scaffolds for tissue regeneration: material\n                        characterization and interaction with human mesenchymal stem\n                        cells","volume":"8","author":"Chien","year":"2012","journal-title":"Acta Biomater."},{"key":"key2.0261013094154e+13_B34","doi-asserted-by":"crossref","first-page":"38235","DOI":"10.1021\/acsami.2c10988","article-title":"Tailoring a gelatin\/agar matrix for the synergistic effect with\n                        cells to produce high-quality cultured meat","volume":"14","author":"Lee","year":"2022","journal-title":"ACS Appl Mater Interfaces"},{"key":"key2.0261013094154e+13_B35","doi-asserted-by":"crossref","first-page":"115673","DOI":"10.1016\/j.foodres.2025.115673","article-title":"Plant-based meat: the influence on texture by\n                        protein-polysaccharide interactions and processing\n                        techniques","volume":"202","author":"Tang","year":"2025","journal-title":"Food Res Int."},{"key":"key2.0261013094154e+13_B36","doi-asserted-by":"crossref","first-page":"111818","DOI":"10.1016\/j.foodres.2022.111818","article-title":"Quality evaluation of cultured meat with plant protein\n                        scaffold","volume":"161","author":"Zheng","year":"2022","journal-title":"Food Res Int."},{"key":"key2.0261013094154e+13_B37","doi-asserted-by":"crossref","first-page":"1696","DOI":"10.3390\/foods12081696","article-title":"Effect of wheat gluten and peanut protein ratio on the moisture\n                        distribution and textural quality of high-moisture extruded meat analogs\n                        from an extruder response perspective","volume":"12","author":"Zhang","year":"2023","journal-title":"Foods"},{"key":"key2.0261013094154e+13_B38","first-page":"351","article-title":"Physicochemical changes in pork boston butts by different cooking\n                        methods","volume":"17","author":"Yang","year":"2010","journal-title":"Food Sci Preserv."},{"key":"key2.0261013094154e+13_B39","doi-asserted-by":"crossref","first-page":"39","DOI":"10.5851\/kosfa.2023.e76","article-title":"Trends in hybrid cultured meat manufacturing technology to\n                        improve sensory characteristic","volume":"44","author":"Alam","year":"2024","journal-title":"Food Sci Anim Resour."},{"key":"key2.0261013094154e+13_B40","doi-asserted-by":"crossref","first-page":"131438","DOI":"10.1016\/j.ijbiomac.2024.131438","article-title":"Glutenin-chitosan 3D porous scaffolds with tunable stiffness and\n                        systematized microstructure for cultured meat model","volume":"267","author":"Wu","year":"2024","journal-title":"Int J Biol Macromol."},{"key":"key2.0261013094154e+13_B41","doi-asserted-by":"crossref","first-page":"137098","DOI":"10.1016\/j.foodchem.2023.137098","article-title":"Programmable scaffolds with aligned porous structures for cell\n                        cultured meat","volume":"430","author":"Chen","year":"2024","journal-title":"Food Chem."},{"key":"key2.0261013094154e+13_B42","doi-asserted-by":"crossref","first-page":"4966","DOI":"10.1080\/10408398.2022.2147144","article-title":"Plant proteins as the functional building block of edible\n                        microcarriers for cell-based meat culture application","volume":"64","author":"Kong","year":"2024","journal-title":"Crit Rev Food Sci Nutr."}],"container-title":["Journal of Animal Science and Technology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/www.ejast.org\/download\/download_pdf?doi=10.5187\/jast.2500143","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/www.ejast.org\/download\/download_pdf?doi=10.5187\/jast.2500143","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T07:44:11Z","timestamp":1791877451000},"score":1,"resource":{"primary":{"URL":"http:\/\/www.ejast.org\/archive\/view_article?doi=10.5187\/jast.2500143"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9]]},"references-count":42,"journal-issue":{"issue":"5","published-online":{"date-parts":[[2026,9,30]]},"published-print":{"date-parts":[[2026,9]]}},"alternative-id":["10.5187\/jast.2500143"],"URL":"https:\/\/doi.org\/10.5187\/jast.2500143","relation":{},"ISSN":["2672-0191","2055-0391"],"issn-type":[{"value":"2672-0191","type":"print"},{"value":"2055-0391","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9]]},"assertion":[{"value":"2025-04-23","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-06-11","order":1,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}}]}}