Carbohydrates, biomass and enzymology
In a circular economy with limitations of fossil resources, sustainable use of plant, aquatic and fungal biomass becomes increasingly relevant to meet demands for healthy, functional food and feed (ingredients), and green chemicals.
Since 2011, Mirjam Kabel leads this research theme 'Biomass upcycling: carbohydrates, lignin and fungal enzymology' at the Laboratory of Food Chemistry.
Kabel strives to bridge academic research with real-world applications, and to use fundamental insights on understanding structures and reactions for optimization of (bio-)processes for a sustainable and healthy future.
Focus
Advanced Carbohydrate and Lignin Analysis
Utilizing high-resolution chromatographic and mass spectrometric techniques, and NMR spectroscopy to profile and quantify complex carbohydrates and lignin (-like) molecules. We target unravelling plant cell walls, and later also of fungal and seaweed cell walls, and discovering efficient (fungal) enzymatic pathways to break them down.
Applied Enzymology
Discovery and understanding of mostly fungal, oxidative and hydrolytic enzyme mechanisms targeting carbohydrates and lignin. For example of interest are hydrolytic and oxidative copper-dependent carbohydrate and lignin active enzymes. Prenyltransferases have been recently added to our portfolio, as these biocatalysts can assist in improving anti-microbial properties of aromatic compounds.
Bioprocesses and Biotechnological Applications
With our research we contribute to various areas, from biological (i.e. fungal and/or enzyme-driven) upgrading of agricultural and food industrial side streams, to production of (novel) food ingredients, prebiotics and biochemicals, and to optimize processes or product properties in the food industry.
To read more about the recent and projects and publications of the Kabel group at the Laboratory of Food Chemistry go to:
Contact
Do you have questions about the research theme Carbohydrates, biomass and enzymology? Please contact our project leader.
Research themes
Food Chemistry
The chair group Food Chemistry, led by Jean-Paul Vincken, is engaged in research and education about food chemistry.