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Bruce R Hamaker

Department of Food Sciences 

  • Distinguished Professor of Food Science; Roy L. Whistler Chair
765.494.5668
765.494.7953
Phillip E. Nelson Hall of Food Science Room 2195
745 Agriculture Mall Drive
West Lafayette, IN 47907-2009

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

Affiliations

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.

Awards & Honors

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

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

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

(2008) International Award. Institute of Food Technologists.

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

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

(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., Lemos, J., . . . 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.



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