Researchers investigated how faba bean protein isolate affects the quality of wet-spun fibers used to mimic muscle texture in alternative proteins. By testing different levels of protein hydrolysis and concentration, the study examined how these factors influence fiber structure, water retention, thermal stability, and the ability of cells to attach to the material. Results indicate that using native, non-hydrolyzed protein improves water retention, thermal resistance, and cell attachment compared to hydrolyzed versions. Conversely, hydrolyzed proteins produce fibers with more uniform morphology and higher structural stiffness. The study concludes that the physical state of the protein serves as a critical tool for balancing the mechanical properties of the fiber with the biological requirements for cell growth. These findings provide a framework for developing improved scaffolds for cultivated meat production by adjusting protein characteristics to meet specific functional needs.
From cells to real meat