关键词: 细胞培养肉；三维多孔支架；白酒酒糟醇溶蛋白；结冷胶；多糖-蛋白复合凝胶

Abstract: In this study, using a bubble templating method, we prepared PBJ-GG composite gels based on the high-foaming prolamin from Baijiu Jiuzao (PBJ) previously developed by our team and gellan gum (GG) to construct porous scaffolds with uniform interconnected pores. The compatibility of the scaffolds with mouse myoblasts (C2C12) and their effects on cell proliferation were evaluated. The results showed that adding 2–5 mg/mL GG significantly enhanced the storage modulus (G’) and structural stability of the composite gel, forming a three-dimensional porous network with uniform pore sizes (230–247 μm), intact pore walls, and interconnected pores. When GG concentration was below 2 mg/mL, a continuous uniform porous structure could not be formed. Fourier transform infrared (FTIR) spectroscopy further confirmed the formation of a structurally stable gel network of PBJ and GG. The PBJ-GG porous scaffolds were non-toxic to C2C12 cells and effectively promoted their proliferation and differentiation. After 7 days of culture, the cell number increased 5-fold. The scaffold with 2–5 mg/mL GG added showed a stronger ability to promote cell proliferation, possibly due to the suitable pore size and connectivity that favored early cell adhesion and subsequent proliferation. This study provides new insights for the innovative application of Baijiu Jiuzao and the development of new materials for cultured meat.

Key words: cell-cultured meat; three-dimensional porous scaffold; prolamin from Baijiu Jiuzao; gellan gum; polysaccharide-protein composite gel