Enzymes in the production of cultivated meat products
Susan Grace Karp , Mariana Zanlorenzi Weber , Giuliana Biagini , Kely Priscila de Lima , Gilberto Vinícius de Melo Pereira , Vanete Thomaz-Soccol , Carlos Ricardo Soccol
Systems Microbiology and Biomanufacturing ›› : 1 -12.
Enzymes in the production of cultivated meat products
Enzymes play a pivotal role in meat processing and maturation, starting with endogenous enzymes that catalyse a partial proteolysis in natural meat that enhances texture and flavor, to exogenous enzymes that may be incorporated for additional processing. Therefore, a question is raised whether endogenous and exogenous proteases could be used to improve the quality of meat products originated from in vitro cell-based technology. This manuscript aims at presenting the main applications of enzymes in meat processing, starting with conventional meat products and expanding to reported and potential applications in cultured meat technologies. Enzymes are applied since the early stages of cell isolation, multiplication and detaching from supports. The use of endogenous enzymes, such as cathepsins and calpains, has been proposed to improve the palatability of cultivated meat, and the application of transglutaminases has already been reported in scientific papers and patent documents, with the aim of promoting crosslinking reactions among proteins. This feature can be used to modulate the texture of cultivated meat products. Also, their use has been directed to the manufacture of scaffolds and microcarriers for animal cell cultivation. As concluded from the scientific and technological literature survey, it is evident that a substantial area of study remains unexplored regarding the utilization of enzymes in cultivated meat products.
Fundação Araucária,(19.810.961-4)
Conselho Nacional de Desenvolvimento Científico e Tecnológico,(309237/2021-1)
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