To support our rapidly growing business, CarbExplore Research is hiring specialists in enzyme engineering, food ingredients development, and carbohydrate analysis. Please contact us for open job positions.
CarbExplore Research will be visiting Food Ingredients Europe 2017 in Frankfurt. Messe Frankfurt November 28-30 November.
Avebe, Groningen University and the project developer Triade have reached agreement about a new innovation centre to be built at the Zernike complex in Groningen. This will be a complete innovation centre with a laboratory, pilot factory, office and a client innovation centre. Agreements have also been reached on cooperation in the area of research [...]
Prof. dr. Lubbert Dijkhuizen will attend the 2nd Starch World Europe conference this year in Budapest on the 30-31st of October.
The human digestive system consists of a complex series of organs and glands regulating the processing of food. The process starts in the mouth, where the food breaks down by chewing, and the digestive enzymes in the saliva. Then in the stomach the gastric phase of digestion takes place. At the final stage the [...]
Tailor your carbohydrate products Carbohydrates are increasingly important food ingredients, serving many purposes such as texturizing and energy release. Whether you are developing an easily metabolized carbohydrate or a soluble dietary fibre, the digestibility is a key feature. Our scientifically established in-vitro screen mimics the human digestive system of the small intestinal tract, providing [...]
Glycosylation is a commonly used strategy to alter the physicochemical properties of compounds. Glucansucrase enzymes efficiently glucosylate a diversity of small molecules. When incubated with only sucrose, glucansucrases synthesize α-glucan poly- and oligosaccharides from sucrose. In the presence of suitable acceptor substrates, virtually only their glucosylation is observed. One example is the Lactobacillus reuteri [...]
Get in-depth knowledge of your carbohydrate products Carbohydrates are increasingly important food ingredients, serving many purposes such as texturizing and energy release. In other industries, a wide variety of functionalities make carbohydrates suitable for e.g. coatings, drug delivery, and bioplastic applications. All carbohydrates share the property that their monosaccharide constituents are connected through glycosidic [...]
Nature provides an enormous variation in carbohydrate structures with numerous biological functions. Understanding the functional properties of carbohydrates on basis of their detailed structures is the Holy Grail in scientific research and industrial applications. Elucidating the structure of an unknown carbohydrate compound is like solving a complicated puzzle. Carbohydrates may vary in monomer composition, [...]