Crusting has been developed as a non-chemical and non-machine intensive scaffold fabrication method. This method is based on the self-assembling ability of soy biomolecules, allowing the fabrication of a three-dimensional network for cell growth. Preliminary characterization revealed differences in pore size, water absorption, and degradation between pure soy-based scaffold (Y2R) and with added glycerol (Y2G). The Fourier-transform infrared spectrum absorbance peaks of functional groups related to proteins, carbohydrates, and lipids hinted the integration of soy biomolecules potentially via the Maillard reaction, as supported by the visible browning of the scaffold surface. Microscopic images revealed aligned myotubes in both scaffolds, with Y2G myotubes having greater proximity after 72 h of proliferation. Both spontaneous and electro-stimulated contractions were recorded as early as 72 h in proliferation medium. Crusting-fabricated soy-based scaffolds can further be explored for its application in cultured meat production.

中文翻译：

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用于培养肉生产的结皮制造三维大豆基支架：初步研究


结壳已发展为一种非化学和非机械密集型支架制造方法。该方法基于大豆生物分子的自组装能力，可以构建用于细胞生长的三维网络。初步表征显示纯大豆基支架 (Y2R) 和添加甘油 (Y2G) 之间在孔径、吸水性和降解方面存在差异。与蛋白质、碳水化合物和脂质相关的官能团的傅里叶变换红外光谱吸收峰暗示大豆生物分子可能通过美拉德反应进行整合，支架表面的可见褐变也证明了这一点。显微图像显示两个支架中的肌管对齐，Y2G 肌管在增殖 72 小时后更加接近。早在增殖培养基中 72 小时就记录了自发收缩和电刺激收缩。结皮制造的大豆支架可以进一步探索其在培养肉生产中的应用。