Apply enzymes and glycobiology to product development.

Glycobiology is the study of the biological roles of carbohydrates, ranging from simple sugars to complex polysaccharides, and their interactions with other biological molecules, such as proteins and lipids. Until recently, carbohydrates were viewed simply as structure- and energy-providing molecules for living systems. However, it is apparent that carbohydrates are involved in a wide variety of biological processes, particularly cell-to-cell interactions such as: bacterial and viral binding as they infect cells; inflammation; the immune response; tissue growth and wound healing. The Glycobiology and Enzyme Technology Team at Industrial Research Ltd. (PO Box 31-310, Lower Hutt, New Zealand) was formed to further investigate and exploit the biological role of carbohydrates. The team also has a strong emphasis on the isolation of enzymes and their use in the processing of meat, dairy and natural health food products.

Researchers are identifying and isolating glycosaminoglycans (GAGs) of industrial value from animal tissues that have traditionally only been utilized for fertilizer or which have been discarded. Complex carbohydrates from marine invertebrates, such as scallops, are being isolated and structurally characterized. Investigators are determining their biological activities.

Other research includes extracting a blood-clotting enzyme from beef blood for use as a gelling agent in restructured foods; extracting an enzyme that breaks down bitter-tasting components formed when meat and dairy products are processed; developing an enzymatic process for producing a natural, concentrated meat-flavored extract from meat trimmings; developing a process for improving the properties and flavor of meat byproducts for use in processed food; investigating the use of enzymes to alter the properties of fats to improve their value for use in food products; and developing an enzyme process to modify bitter compounds in dairy products to improve their flavor.

The team's capabilities include: protein purification; the bioactive natural product isolation from meat and marine-derived material; the enzyme processing of meat and dairy products for use as flavoring and functional food ingredients; the extraction and purification of GAGs that are polysaccharides from animal and marine sources; and the enzymic synthesis of fine chemicals. Further information. George Slim; phone: [phone]; fax: [phone]; email: [e-mail].