Dr. Bruce R. Hamaker
Professor
Director of the Whistler Center for Carbohydrate Research
M.S. (Nutrition), Ph.D. (Food Chemistry), Purdue University
Affiliations
Whistler Center for Carbohydrate Research
Research
- Carbohydrates and health
- Cereal starch and protein structure-function relationships
- Cereal chemistry and processing
- 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
Selected Publications
Oria, M.P., Hamaker, B.R., and Axtell, J.D. 2000. A highly digestible sorghum cultivar exhibits a unique folded structure of endosperm protein bodies. Proceedings of the National Academy of Sciences USA 97:5065-5070.
Han, X.Z., Benmoussa, M., Gray, J.A., BeMiller, J.N. and Hamaker, B.R. 2005. Detection of proteins in starch granule channels. Cereal Chemistry 82:351-355.
Tandjung, A. S., Janaswamy, S., Chandrasekaran, R., Aboubacar, A., and Hamaker, B. R. 2005. Role of the pericarp cellulose matrix as a moisture barrier in microwaveable popcorn. Biomacromolecules 6:1654-1660.
Tesso, T., Ejeta, G., Chandrashekar, A., Huang, C.P., Tandjung, A., Lewamy, M., Axtell, J.D., and Hamaker, B.R. 2006. A novel modified endosperm texture in a mutant high protein digestibility/high-lysine grain sorghum [Sorghum bicolor (L.) Moench]. Cereal Chemistry 83:194-201.
Han, X-Z., Ao, S., Janaswamy, S., Jane, J-L., Chandrasekaran, R. and Hamaker, B.R. 2006. Development of a low glycemic maize starch: preparation and characterization. Biomacromolecules 7:1162-1168.
Zhang, G., Venkatachalam, M. and Hamaker, B.R. 2006. Structural basis for the slow digestion property of native cereal starches. Biomacromolecules 7:3259-3266.
Lee, S-H. and Hamaker, B.R. 2006. Cys 155 of 27 kDa maize g-zein is a key amino acid to improve its in vitro digestibility. FEBS Letters 580:5803-5806.
Rose, D.J., Demeo, M.T., Kesavarzian, A. and Hamaker, B.R. 2007. Influence of dietary fiber on inflammatory bowel disease and colon cancer, and the importance of its fermentation pattern (lead article). Nutrition Reviews 65:51-62.
Benmoussa, M., Moldenhauer, K.A.K. and Hamaker, B.R. 2007. Rice amylopectin fine structure variability affects starch digestion properties. Journal of Agricultural and Food Chemistry 55:1475-1479.
Mejia, C.D., Mauer, L.J. and Hamaker, B.R. 2007. Similarities and differences in secondary structure of viscoelastic polymers of maize g-zein and wheat gluten proteins. Journal of Cereal Science 45:353-359.
Contact Dr. Hamaker
Address:
Department of Food Science
745 Agriculture Mall Drive
West Lafayette, IN 47907-2009
Office: 2195A
Phone: (765) 494-5668