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Research Agreement between NutriCognia and NIZO food research
NIZO food research will collaborate with NutriCognia in Europe by demonstrating the use of the unique and proprietary technologies for all kind of food, beverage and feed applications. The industry will then have a tool available to rapidly and accurately determine the bio functional properties of their glyco-molecules. This will allow them to select ingredients which will improve their product.
It is widely recognized that the degree and type of glycosylation of proteins, lipids and polysaccharides can influence technical and bio functional properties. A well known example of that is Lactoferrin. Other applications can be found in checking adulteration in cheese or milk and whey powder and characterisation of Glycomacropeptides (GMP). GMP is a typical constituent of rennet whey, and is presently isolated to be incorporated into infant food. It is assumed that there might be a difference between the physiological activity of the different glycosylated GMP’s. The technology of NutriCognia makes a fingerprint of different batches of GMP, relates them to functional differences in order to improve product quality.
NutriCognia develops, produces and markets a rapid glyco-fingerprinting platform for the food and beverage industry. NIZO food research has access to the equipment and expertise for the glyco-fingerprinting technique and is able to fingerprint raw materials, to perform accurate and sensitive QC/QA, to develop innovative approaches for product design and to optimize processes to minimize structural changes of the glycoproteins. The co-operation will include research and development of rapid analysis techniques in dairy, feed and food applications.
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source: NIZO food research - NutriCognia
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