Electro-assembly of soy protein and konjac glucomannan into biomimetic scaffolds for cultured meat: Structural and biological performance

Electro-assembly fabricated biomimetic anisotropic scaffolds from soy protein and konjac glucomannan. • KGM concentration and freezing conditions govern scaffold pore architecture and mechanics. • Scaffolds showed high porosity (∼80%), water absorption (800-1147%), and mechanical anisotropy. • Anisotropic scaffold promoted C2C12 adhesion, proliferation, and myogenic differentiation. • Cultured meat constructs achieved desired mechanical and textural properties. Anisotropic porous scaffolds for cultured meat were fabricated by freeze-dried soy protein isolate (SPI) and konjac glucomannan (KGM) hybrid hydrogels aligned under a low-voltage electric field. The scaffolds exhibited well-defined oriented pore structures with porosity exceeding 80%, where freezing temperature governed pore architecture: scaffolds prepared at −20 °C produced pores of 50–200 μm, while −80 °C generated finer pores (0–100 μm). SEM analysis revealed an ordered lamellar structure, and mechanical testing further demonstrated higher transverse strength than longitudinal strength. Optimal KGM content (1.0–1.5 wt%) enhanced stiffness (up to 160 kPa), whereas excessive KGM (2.0–2.5 wt%) reduced mechanical strength to 40-80 kPa. The scaffolds displayed excellent water absorption (800%–1147%) and maintained structural integrity after swelling (KGM concentrations: 1.0–2.5 wt%). C2C12 myoblasts showed high seeding efficiency (up to 90%) with enhanced robust adhesion, proliferation, and differentiation. Scaffolds prepared at −20 °C, with pore sizes of 50–200 μm, provided a more favorable microenvironment for cell growth, whereas the overly dense structure formed at −80 °C likely limited cell proliferation and nutrient diffusion. Notably, constructs fabricated at −80 °C with 1.5 wt% KGM achieved excellent mechanical properties (∼56 kPa). This study established an in-house, laboratory-scale, low-voltage direct-current electric-field system and provides a potential sustainable strategy for designing anisotropic scaffolds for cultured meat and highlights the potential of hydrogels in next-generation food and biomedical applications. Download: Download high-res image (408KB) Download: Download full-size image