University of Groningen
The Groningen Biomolecular Sciences and Biotechnology Institute (GBB) aims to excel in interdisciplinary fundamental biomolecular research on prokaryotic and eukaryotic microorganismst. GBB advances on new biotechnological applications through molecular- and synthetic biology approaches, offers a stimulating environment for research and training, and maintains state-of-the-art infrastructure.
With strong roots in chemistry, biophysics and biology, GBB has become a well-recognized research institute in biomolecular science with a focus on molecular microbiology and structure-function studies of biomolecules. In recent years, GBB has seen a remarkable growth in microbiological sciences, stimulated by strong teams incorporating modern approaches in genomics, single cell- and single molecule analyses, high-resolution microscopy, and advanced cell engineering with synthetic biology approaches incorporated. In view of the emerging societal and industrial need to develop sustainable bio-based processes, and the undisputed and important role that microbial processes play in this field, GBB strives to further concentrate its research profile in two focal areas: Molecular Mechanisms of Bioprocesses and Physiology and Systems Biology.
>>> Research themes
1. Projecs on In vitro Enzymatic Hydrolysis:
2. Projects in Synthetic Biology and Advanced (metabolic) Engineering of Industrial Microorganisms:
3. Projects on Protein Structure and Functionality:
4. Projects on Smart Fermentation of Proteinaceous Feedstocks:
Modification to tailor protein functionality
At NIZO, we have the tools and expertise to tailor the functionality of your proteins. We use enzymatic, physical and chemical modifications to achieve your goals.
To read more: http://www.nizo.com/explore/product-groups/protein-peptide-functionality/protein-modification
Contact expert Hans Kosters for more information: http://www.nizo.com/explore/people/91/koster/
Protein functionality in products
At NIZO, we apply state-of-the-art methodologies to evaluate hydrodynamic and surface functionalities.
The results can be used to improve sensory, visual, textural, rheological and surfactant properties.
To read more: http://www.nizo.com/explore/product-groups/protein-peptide-functionality/functionality-in-products
Contact expert Saeed Rahimi Yazdi for more information: http://www.nizo.com/explore/people/156/rahimi-yazdi/
Laboratory of Biochemistry