Bruce R Hamaker

Whistler Chair Food Sci/Dir WCCR/Prof FS

Department: Department of Food Sciences
Phone: 765.494.5668
E-mail: hamakerb@purdue.edu

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

Affiliations
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.

Curriculum Vitae

- Recent Publications

Lui, J., L. Fei, B. R. Hamaker, M. Maladen, & G. Zhang (2008). Iodine binding property of a ternary complex consisting of starch, protein, and free fatty acids. Carbohydrate Polymers, 75.

Zhang, G., S. Maghaydah, & B. R. Hamaker (2008). Slowly digestible state of starch: mechanism of slow digestion property of gelatinized starch. Journal of Agricultural and Food Chemistry, 56, 4695-4702.

Kean, E., B. R. Hamaker, & M. Ferruzzi (2008). Carotenoid bioaccessibility from whole grain and degermed maize meal products. Journal of Agricultural and Food Chemistry, 56, 9918-9926.

Zhang, G., Z. Ao, & B. R. Hamaker (2008). Nutritional property of endosperm starches from maize mutants: a parabolic relationship between slowly digestible starch content and amylopectin fine structure. Journal of Agricultural and Food Chemistry, 56, 4686-4694.

Queszada-Calvillo, R., L. Sim, Z. Ao, B. R. Hamaker, A. Quaroni, G. D. Brayer, E. E. Sterchi, C. C. Robayo-Torres, D. R. Rose, & B. L. Nichols (2008). Localization of luminal starch substrate ”brake” on maltase-glucoamylase activity within the glucoamylase subunit. Journal of Nutrition, 138, 685-692.

Rose, D. J., A. Keshavarzian, J. A. Patterson, M. Venkatachalam, P. Gillevet, & B. R. Hamaker (2008). Starch-entrapped microspheres extend in vitro fecal fermentation, increases butyrate production, and influences microbiota pattern. Molecular Nutrition and Food Research, 53.

Tesso, T., B. R. Hamaker, & G. Ejeta (2008). Sorghum protein digestibility is affected by dosage of mutant alleles in endosperm cells. Plant Breeding, 127, 579-586.

Bultosa, G., B. R. Hamaker, & J. N. BeMiller (2008). An SEC-MALLS study of molecular features of water-soluble amylopectin and amylose of Tef [Eragrostis tef (Zucc.) Trotter] starches. Starch/Starke, 60, 8-22.

Holding, D. R., B. G. Hunter, T. Chung, B. C. Gibbon, C. F. Ford, A. K. Bharti, J. Messing, B. R. Hamaker, & B. A. Larkins (2008). Genetic analysis of opaque2 modifer loci in quality protein maize. TAG Theoretical and Applied Genetics, 117, 157-170.