By Jamie Martin
In a significant development in food technology, researchers have utilized sorghum protein to create a promising new scaffold for cultured pork.
Published in the ACS' Journal of Agricultural and Food Chemistry, the study introduces a prototype for lab-grown pork that leverages kafirin proteins from red sorghum grain, providing a gluten-free, water-insoluble alternative for meat scaffolding.
Traditionally, scaffolds for cultured meat have been made from materials like wheat gluten or soy protein, which can pose issues for individuals with allergies or intolerances.
The new method involves extracting kafirin from red sorghum flour and forming a 3D structure by soaking sugar cubes in the solution. Once the sugar dissolves, it leaves behind a cube-shaped scaffold.
This innovative approach not only addresses dietary concerns but also enhances the cultured meat’s nutritional profile. After 12 days of cultivating pork stem cells on these scaffolds, the resulting meat showed increased protein and saturated fat levels, with a reduction in unsaturated fats compared to traditional pork.
Additionally, the red pigments from sorghum endowed the meat with a natural pork-like color and antioxidant properties.
Despite these benefits, the researchers noted that the meat's texture and color exhibited minimal changes when cooked due to the structural stability of sorghum proteins, an area that will require further refinement.
This breakthrough represents a significant step forward in cultured meat production, with potential benefits for sustainability and animal welfare.
Photo Credit: istock-apichsn
Categories: National