Monthly Archives: January 2016

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Digestibility studies on (prebiotic) carbohydrates

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 [...]

2020-06-18T14:22:38+01:00January 10th, 2016|Services|

Glycosylation technology: improving properties of compounds

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 [...]

2020-06-18T14:26:35+01:00January 10th, 2016|Services|

Monosaccharide composition and linkage analysis

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 [...]

2020-10-28T12:04:21+00:00January 10th, 2016|Services|

Structural characterization of carbohydrates

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, [...]

2020-06-18T14:32:11+01:00January 8th, 2016|Services|