Bruce R Hamaker

Department of Food Sciences

Distinguished Professor of Food Science; Roy L. Whistler Chair

Phone

765.494.5668

Fax

765.494.7953

Office

Nelson Hall of Food Science (NLSN) Room 2195

Address

745 Agriculture Mall Drive
West Lafayette, IN 47907-2009

hamakerb@purdue.edu

Curriculum Vitae

Education

M.S. (Nutrition), Ph.D. (Food Chemistry), Purdue University

Affiliations

Director of the Whistler Center for Carbohydrate Research

Research

Primary Research Areas

Carbohydrates and health
Cereal starch and protein structure-function relationships
Cereal chemistry and processing

Specific Research Areas

Manipulation of starch for slowly digestible/low glycemic response or resistant character, and collaborative studies to understand human enzyme digestion and physiologic response
Dietary fiber, modifications in functionality and fermentability, and collaborative studies for colonic health
Improvement of cereal protein functionality
Textural properties influenced by starch fine structure
Interactions between starch and other food components
Appropriate methods of improving cereal utilization in developing countries
Cereal endosperm texture

Teaching

Cereal Chemistry and Processing

Introduction to Food Law and Regulations

Food Chemistry

Industrial

Interaction and research with Whistler Center member companies (www.whistlercenter.purdue.edu); other research projects with cereal snack and breakfast food companies.

International

Principal investigator and US Coordinator of the West Africa Regional Program of the US Agency for International Development Sorghum and Millet and Other Grains Collaborative Research Support Program (INTSORMIL CRSP); other collaborations at Kasetsart University, Thailand, Seoul National University, South Korea, CFTRI, India.

Current Graduate Students and Research Lab Members

Nuseybe Bulut

Leigh (Robison) Schmidt

Pablo Torres-Aguilar

Tianming Yao

Xiaowei Zhang

Awards & Honors

(2010) Outstanding Graduate Educator. Purdue University College of Agriculture.

(2008) Faculty Award of Merit. Gamma Sigma Delta.

(2008) International Award. Institute of Food Technologists.

(2008) Roy L. Whister Chair Professor. Purdue University.

(2008) Geddes Lecture Award. Northwest Section of the American Association of Cereal Chemists International.

(2008) Plenary Lecture, Starch 2008. Starch Section of the UK Royal Chemical Society.

(2004) University Faculty Scholar, 2002-2007. Purdue University.

Patents

Hamaker, B. R., & Venkatachalam, M. A method to create slowly digesting starches and fibers for health benefit.

Blake, O., Hamaker, B. R., & Campanella, 0. Development of a new functional food ingredient from agricultural by-products, such as cereal brans to be used in the extrusion processing industry.

Hamaker, B. R., & Han, 0. Method for Making Slowly Digestible Starch. U.S. Patent No. WO2004066955. Washington, D.C.: U.S. Patent and Trademark Office.

Hamaker, B. R. Preparation of starch products with slowly digestible property and prebiotic function.

Hamaker, B. R., & Bugusu, B. A. Manipulation of starch digestion rates using protein and oxidizing agents.

Blake, O., Hamaker, B. R., & Campanella, 0. Puffed food product containing fiber and method for manufacture thereof.

Selected Publications

Zhang, G. (2010). Cereal carbohydrates and colon health. Cereal Chemistry, 87, 331-341.

Klein, M., DeBaz, L., Agidi, S., Lee, H., Xie, G., Lin, A. M., . . . Koo, H. (2010). Dynamics of Streptococcus mutans transcriptome in response to starch and sucrose during biofilm development. Plos ONE, 5, e13478.

Benmoussa, M., Huang, C., Sherman, D., Weil, C., & BeMiller, J. (2010). Elucidation of maize endosperm starch granule channel proteins and evidence for plastoskeletal structures in maize endosperm amyloplasts. Journal of Cereal Science, 52, 22-29.

Zhang, G., Maladen, M., & Campanella, O. (2010). Free fatty acids electronically bridge the self-assembly of a three-component nanocomplex consisting of amylose, protein, and free fatty acids. Journal of Agricultural and Food Chemistry, 58, 9164-9170.

McCrory, M., Lovejoy, L., & Eichelsdoerfer, P. (2010). Pulse consumption, satiety and weight management. Advances in Nutrition, 1, 17-30.

Rose, D., Venema, K., & Keshavarzian, A. (2010). Starch-entrapped microspheres show a beneficial fermentation profile and decrease in potentially harmful bacteria during in vitro fermentation in fecal microbiota obtained from patients with inflammatory bowel disease. British Journal of Nutrition, 103, 1514-1524.

Rose, D., & Patterson, J. (2010). Structural differences among alkali-soluble arabinoxylans from maize (Zea mays), rice (Oryza sativa), and wheat (Triticum aestivum) brans influence human fecal fermentation profiles. Journal of Agricultural and Food Chemistry, 58, 493-499.

Kale, M., Pai, D., & Campanella, O. (2010). Structure-function relationships for corn bran arabinoxylans. Journal of Cereal Science, 52, 368-372.

Liu, J., Fei, L., Maladen, M., & Zhang, G. (2009). Iodine binding property of a ternary complex consisting of starch, protein, and free fatty acids. Carbohydrate Polymers, 75, 351-355.

Rose, D., Keshavarzian, A., Patterson, J., Venkatachalam, M., & Gillevet, P. (2009). Starch-entrapped microspheres extend in vitro fecal fermentation, increases butyrate production, and influences microbiota pattern. Molecular Nutrition and Food Research, 53, 121-130.