Yuan Yao

Assistant Professor Food Science

Department: Department of Food Sciences
Phone: 765.494.6317
E-mail: yao1@purdue.edu

Research

In my lab, we integrate fundamental research with technology development. Our interests include the creation, characterization, and applications of novel carbohydrates, research of interactions among food ingredients, and development of value-added materials and processing for the food and non-food industries.

Functional dendrimer-like carbohydrate polymers & nanotechnology (NSF, USDA-NRI Award)

Functional dendrimer-like carbohydrate polymer (DCP) is a fundamentally novel area developed in my lab. Compared with synthetic dendrimers, DCP is larger in size (~50 nm), far more economic, and can be modified with a broad variety of food and non-food approaches. A primary application of DCP is the construction of multi-functional colloidal systems to protect and deliver bioactive compounds, such as drugs, antibacterial peptides, and nutrients. By manipulating the backbone structure and surface properties of DCP, the performance of loading and release can be controlled. Grants have been awarded from National Science Foundation (NSF) and USDA-NRI to support the research in this area.

Oligosaccharides and polysaccharides with tailored digestibility

Our target is to research and develop oligosaccharides and polysaccharides with customized digestibility. My group is developing technologies to manipulate carbohydrate profiles, thus tailoring the ratio among rapidly digestible, slowly digestible, and resistant carbohydrates. These materials have potentials in foods to confer extended glucose release or prebiotic functions.

Genetic, enzymatic, and chemical starch modifications

We use genetic, enzymatic, and chemical approaches to modify starch structure and functions. The goal is to provide industrially feasible materials with enhanced values, such as high fiber content, controlled digestibility, or specific thermal and rheological properties. To conduct genetic starch modifications, we use two approaches to identify maize mutants with novel starch: Single Kernel Screening (SKS) and Targeted Starch Modification (TSM).

Teaching
FS/F&N 630 Carbohydrates
FS 591 Food Enzymes

Curriculum Vitae

- Recent Publications

Simsek, S., M. C. Tulbek, Y. Yao, & B. Schatz (2009). Starch characteristics of dry peas (Pisum sativum L.) grown in the USA. Food Chemistry, 115, 832-838.

Hickman, B. E., S. Janaswamy, & Y. Yao (2009). Autoclave and beta-amylolysis lead to reduced in vitro digestibility of starch. Journal of Agricultural and Food Chemistry, 57, 7005–7012.

Hickman, B. E., S. Janaswamy, & Y. Yao (2009). Properties of starch subjected to partial gelatinization and ß-Amylolysis. Journal of Agricultural and Food Chemistry, 57, 666-674.

Shin, J., S. Simsek, B. L. Reuhs, & Y. Yao (2008). Glucose Release of Water-Soluble Starch-Related a-Glucans by Pancreatin and Amyloglucosidase Is Affected by the Abundance of a-1,6-Glucosidic Linkages. Journal of Agricultural and Food Chemistry, 56(22), 10879–10886.

Bao, N., B. Jagadeesan, A. K. Bhunia, Y. Yao, & C. Lu (2008). Quantification of bacterial cells based on autofluorescence on a microfluidic platform. Journal of Chromatography A, 1181, 153-158.

Yao, Y. (2007). Biosynthesis of Starch. COMPREHENSIVE GLYCOSCIENCE (735-757). Elsevier.

Yao, Y. (2005). Molecular Weight, Chain Length Distribution, and Starch Fine Structure. A lecture given in WCCR Starch Short Course.

Yao, Y. (2005). Starch Biosynthesis and Genetic Starch Modifications of Maize. A lecture in WCCR Starch Short Course.

Yao, Y. (2005). From Genes to Starch: Manipulation of Starch Biosynthetic Enzymes. A presentation in WCCR board meeting.

Yao, Y., M. J. Guiltinan, & D. B. Thompson (2005). High performance size-exclusion chromatography (HPSEC) and fluorophore-assisted carbohydrate electrophoresis (FACE) to describe the chain length distribution of debranched starch. Carbohydrate Research, 340, 701–710.