In Memoriam

Dr. Roy L. Whistler

Roy L. Whistler, Emeritus Hillenbrand Distinguished Professor of Biochemistry at Purdue University, died at his home on Sunday, February 7. He was born on March 21, 1912 in Morgantown, West Virginia and spent most of his childhood years in Tiffin, Ohio, where he grew up. He attended Heidelberg College (BS), The Ohio State University (MS), and Iowa State College (PhD). He began his professional career at the US National Bureau of Standards (1938-40), then became Head of the Starch Structure Group of the newly formed USDA Northern Regional Research Laboratory at Peoria, IL (1940-45), before coming to Purdue University.

Professor Whistler contributed to many aspects of carbohydrate chemistry, but was best known for pioneering research on polymeric carbohydrates known as polysaccharides, and for promoting their industrial applications. For example, he foresaw the industrial potential of the guar plant, promoted it as a new commercial crop, determined the structure of the main constituent of guar gum, and was instrumental in the development of the guar gum industry. He also perceived the industrial potential of starch amylose and with Purdue Professor H.H. Kramer, a corn geneticist, developed the first high-amylose corn, now also a valuable commercial crop. He was a leading consultant to the corn-starch industry during its major development period, the post-war WWII years. He chaired the Crop Utilization Committee of Purdue’s Agriculture Experiment Station in the 1950s and for 16 years its Institute for Agricultural Utilization Research.

For his scientific contributions, he was awarded 10 major national and international awards. His impact on the profession was just as great. He was the dominant force in the founding of the International Carbohydrate Organization, International Carbohydrate Symposia, the International Workshop on Plant Polysaccharides, and the Division of Carbohydrate Chemistry of the American Association of Cereal Chemists. He was a Past President of the American Institute of Chemists and of the American Association of Cereal Chemists, and served as a member of the Board of Directors of the American Chemical Society and on the National Executive Committee of the Society of Sigma Xi. He was awarded four honorary doctorate degrees, including one from Purdue University and one from Iowa State University.

In the business arena, Professor Whistler was a consultant to 20 companies on a long-term basis and a director of 11 companies, serving as chairman of the board of several, including US Air.

Professor Whistler wrote the first complete book on “Polysaccharide Chemistry” (1953) and provided investigators a source of “Methods in Carbohydrate Chemistry” with the establishment and editing of this series. He also established and edited a treatise on “Industrial Gums” and one on “Starch: Chemistry and Technology”.

A major international award, the Roy L. Whistler Award of the International Carbohydrate Organization ($10,000 prize) is named to honor him. The premier carbohydrate research center, the Whistler Center for Carbohydrate Research at Purdue University, is also named in honor of him.

Professor James BeMiller, the founder and former Director of the Whistler Center for Carbohydrate Research, says of him, “Professor Whistler was a man and a scientist of unique stature. For almost 50 years, he was a pioneer and a leader in carbohydrate research and applications. He promoted cooperation and friendship among carbohydrate researchers around the world. He bridged academic science and industry and was held with esteem and admiration by all who knew him. For decades, Professor Whistler was the dominant force in carbohydrate chemistry in the world, a leader in the field of industrial utilization of carbohydrates in both the academic and business communities, a compiler of the carbohydrate literature, and a unifier of the international carbohydrate community. His name is synonymous with the chemistry and utilization of polysaccharides.”

Professor Bruce Hamaker, who holds the Roy L. Whistler Chair in the Department of Food Science, says of Professor Whistler, “Dr. Whistler stood apart as a giant in the field of carbohydrate chemistry. His contributions to carbohydrate chemistry were numerous and important. Much of our current knowledge of the structures and physical and chemical properties of hemicelluloses and plant gums was provided by Dr. Whistler and his students.”

Professor S. Suzanne Nielsen, Head of the Department of Food Science, Professor Whistler’s last home at the university, says “Dr. Whistler had an impact on the field of carbohydrate chemistry, from both basic research and practical applications standpoints that gave him international stature. The starch and industrial gums industries grew rapidly during the height of his activity. These products are now widely used in the food and a myriad of other industries”.

Dr. Whistler was an outdoorsman and a lover of wildlife. He made numerous trips to such places as Africa, South America, Hudson Bay, Antarctica, and the foothills of the Himalayas to observe nature. In 1997, he founded the Roy Whistler Foundation to promote and support the preservation of natural land and wildlife, primarily in Tippecanoe and surrounding counties.

Dr. Whistler was also a lover of intercollegiate athletics and chaired the Athletic Committee of the University Senate and was the Faculty Representative to the Big Ten Conference (1966-1977).

Dr. Whistler was preceded in death by his wife Lea. He is survived by a son William of Logansport and three grandchildren: Gwen of Rensselaer and Joshua and Michael of Logansport.

INDUSTRIAL MEMBERS (Members of 2009 Industrial Advisory Board)

Abbott Nutrition

ConAgra Foods

Corn Products International

General Mills

Dow AgroSciences

Grain Processing Corporation

National Starch Food Innovation

Nestlé

PepsiCo

Procter & Gamble

Roquette

Tate and Lyle

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TABLE OF CONTENTS

Director’s Statement ........................................................................................................................................................ 7

Summary of Major Research Accomplishments .......................................................................................................... 9

Staff Directory .................................................................................................................................................................. 13

Faculty ............................................................................................................................................................................... 15

Adjunct Faculty ................................................................................................................................................................ 18

Visiting Faculty ................................................................................................................................................................ 19

Visiting Scientists .............................................................................................................................................................. 19

Graduate Students ........................................................................................................................................................... 22

Ph.D. Post-Doctoral Research Associates ................................................................................................................. 30

Research Staff ................................................................................................................................................................... 33

Project Summaries ........................................................................................................................................................... 37

BeMiller .............................................................................................................................................................. 37

Campanella ........................................................................................................................................................ 38

Chandrasekaran ............................................................................................................................................... 40

Hamaker ............................................................................................................................................................ 41

Janaswamy ......................................................................................................................................................... 44

Mauer ................................................................................................................................................................ 45

Narsimhan ......................................................................................................................................................... 45

Reuhs ................................................................................................................................................................ 46

Weil ................................................................................................................................................................... 48

Yao ..................................................................................................................................................................... 50

Papers, Books, Book Chapters, and Patent Applications Published ...................................................................... 52

BeMiller .................................................................................................................................................. 52

Campanella ............................................................................................................................................ 52

Hamaker ................................................................................................................................................ 52

Janaswamy ............................................................................................................................................. 53

Mauer ..................................................................................................................................................... 53

Narsimhan ............................................................................................................................................. 53

Reuhs ..................................................................................................................................................... 54

Weil ....................................................................................................................................................... 54

Yao ......................................................................................................................................................... 54

Papers and Book Chapters in Press ............................................................................................................................. 54

BeMiller .................................................................................................................................................. 54

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Campanella ............................................................................................................................................ 55

Hamaker ................................................................................................................................................ 55

Mauer ..................................................................................................................................................... 55

Narsimhan ............................................................................................................................................. 55

Weil ....................................................................................................................................................... 55

Papers Presented at Meetings, Conferences, and Invited Public Lectures .......................................................... 56

Graduate Degrees Awarded ......................................................................................................................................... 59

Recognitions, Awards, and Honors ............................................................................................................................. 59

Special Events ................................................................................................................................................................... 61

Belfort Lecture ................................................................................................................................................................ 63

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DIRECTOR’S STATEMENT

Welcome to our Whistler Center for Carbohydrate Research 2009 Annual Report. We feel fortunate to have had another very good year, even in this somewhat difficult climate. In 2009, we welcomed Pepsico to our membership and the rejoining of Dow AgroSciences. We work hard to bring practical services to our members that come out of our research and teaching activities, and, additionally, conduct numerous contract research projects of which most have grown out of a trust we have developed with member company scientists. We believe, more than ever, this is an exciting and important time in the field of carbohydrate research as directed to food and industrial uses. We, in partnership with others, have the opportunity to contribute to solving a range of practically-oriented to larger societal problems through our team approaches to improve processes, create new novel uses, and design better functionalities directed at healthy or novel delivery carbohydrates.

2009 highlights began with our annual May Whistler Center Board meeting and technical conference where we had Dr. Glyn Phillips of the Phillips Hydrocolloid Centre in Wrexham, Wales present our endowed Belfort Lecture and Dr. Madav Yadav of the USDA Eastern Regional Research Center in Wyndmoor, Pennsylvania. We have entered into an agreement with Glyn and Peter Williams (editor of Food Hydrocolloids) in Wales, Steve Cui and his dietary fiber group at Guelph, Canada, and Elsevier Publishing, Ltd. to conduct conferences and short courses, as well as to foster collaboration among the research laboratories. The Whistler Center will host the 2012 International Hydrocolloids Conference at Purdue in May immediately following our May Board meeting that year, and our Belfort Lecture will be incorporated into a plenary lecture within the conference. In October, we held our fifth annual 3-day short course free to our member company. This popular course combines teaching of the basics of carbohydrate chemistry, structure and functionality, followed by eight half-day sessions on topics such as Advances in Starch Modification; Dietary Fiber, Structure, Form and Incorporation into Foods; Beverage Emulsions Including Nanoparticulates; Design of Dietary Fibers/Prebiotics for Colon Function. In November, the Whistler Center, with assistance from an extramural grant on glycemic carbohydrates and physiologic response, hosted a one-day forum titled “State of the Science: Slow Release Glycemic Carbohydrate and Physiologic Response” with speakers from the Netherlands, Switzerland, Canada, China and the U.S. This informative and fun day mixed advancements in the science with stakeholder feedback and critique as represented by member company participants. From our perspective, this strengthened relationships and collaborations among researchers, while gaining the perspective of industry. We are exploring the idea of having other such forums on other topics combining fundamental research with translational science potential. Regarding Whistler Center faculty news, Srinivas Janaswamy was promoted from a Research Associate under Dr. Chandrasekaran to Assistant Research Professor. His breath of interests from fundamental molecular structures of polysaccharides to novel functional applications promises to add a new dimension to our research capabilities. Cliff Weil was promoted to full professor and Lisa Mauer was named a University Faculty Scholar, making this the third Whistler Center faculty member to receive this prestigious internal Purdue University award. Ganesh Narsimhan was named a Fellow of the American Institute of Chemical Engineers. On top of that, a number of Whistler Center students won “best paper” awards and scientific meetings. The details can be found towards the end of the report.

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Read through our 2009 annual report, see who we are and what we are doing, and I think you will be impressed. Feel free to contact our coordinator, Marilyn Yundt, or myself with your questions.

Bruce R. Hamaker Roy L. Whistler Chair Professor Director

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SUMMARY OF MAJOR RESEARCH ACCOMPLISHMENTS

Starches, Non-Starch Polysaccharides, and Cereals: Dr. BeMiller’s lab group finished a restricted project, began in earnest a study of the effects of the degree of channelization of normal corn starch on the properties of their modified starch products (Project 1), investigated the impact of the order of addition of reagent and alkali in making modified starch products (Project 2), began a thorough study of the interactions of various starches and modified food starches with various hydrocolloids and factors that affect them (Project 3), and investigated whether normal corn starch that had been heat-moisture treated, then subjected to temperature cycling (HMT-TC) to convert it into a product that had a relatively high degree of slowly digesting starch (SDS) could be chemically modified to convert it into a functional modified food starch without substantial loss of its SDS content (Project 4). In Project 2, it has been determined that it is possible to alter the properties of modified food starches made with rapidly reacting reagents without changing the amounts of reagents by adding the reagent before adjusting the pH. In Project 4, it has been found that modified food starches can be made from normal corn starch with a relatively high content of SDS. Dr. Hamaker’s group works on starch and non-starch polysaccharides principally in the area of Carbohydrates and Health (see summary below). However, in non-health related research topics, they remain active in the investigation of 1) understanding the relationship of dietary fiber structural properties related to rheology and their high incorporation into processed products (collaboration with O. Campanella, also see Rheology below), 2) starch amylopectin fine structure related to functional properties, and 3) a soluble nanostructure with novel properties. In Project 9, a combination of a chemical and rheological approach towards understanding fundamentals of dietary fiber incorporation into foods has led to an understanding of branching structures and conformations of arabinoxylans that lead to lower shear and extensional viscosities. Studies on amylopectin internal architecture and interactions revealed possible mechanisms related to the role of long chains on functional properties related to texture and digestibility (Project 14). Continued work on our previously found nanoscale complex successfully

showed CLA complexation in a soluble form, and work on salt forms revealed ability to shift molecular size and radius of gyration (Project 6 – see Rheology below). Work also continues on functionalizing zein, the corn seed storage protein. Mechanistic studies are in progress to expand our previous finding that zein protein could be made in a relatively stable viscoelastic form. Dr. Mauer has played a significant role in improving the understanding of the detrimental effects of moisture on crystalline and amorphous solids and the synergistic interaction of water with multi-component blends of food ingredients (Project 19). Work by Dr. Mauer and collaborators introduced the concept of “deliquescence lowering” to food science and showed that powder blends of highly water-soluble organic materials (including sugars, salts, organic acids, and vitamins) undergo the phenomena of deliquescence (first-order solid to solution phase transition) and deliquescence lowering, which can lead to both enhanced chemical reactivity and powder caking. Having shown that deliquescence lowering is relevant for food and bioactive products, Dr. Mauer followed up to show the consequences on the chemical and physical stability for complex blends. Amorphous ingredients, such as bioactive tea catechins, also contribute to the chemical and physical instability in deliquescent blends. By adapting spectroscopy, water activity, moisture sorption, atomic force microscopy, chromatography, and dynamic nuclear magnetic resonance relaxometry measurements for characterizing water interactions with food and pharmaceutical ingredients in multidisciplinary projects with pharmaceutical scientists and engineers, recommendations were developed for appropriate formulation, processing, packaging, and storage conditions to maintain product quality. Improved environmental control systems have been adopted by several food companies to avoid deliquescence-related problems with food products. For consumers, the quality of dietary supplements can be extended by avoiding storage in warm, humid environments (such as a bathroom) and instead storing products in a cool, dark pantry or in the freezer. A website is in the developmental stages for disseminating this information.

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Dr. Yao’s work has mostly focused on functional carbohydrate nanoparticles. His group has developed phytoglycogen-based amphiphilic nanoparticles which have shown good potential in protecting lipids and delivering antibacterial compounds. In addition, his work also includes the molecular structure of phytoglycogen, interfacial behavior of phytoglycogen derivatives, and the construction of starch microparticulates (Projects 31 through 34). Carbohydrates and Health: Work from Dr. Hamaker’s group through collaborative teams in the area of carbohydrates and health has continued to grow in areas of control of glucose delivery to the body and its consequences, and working towards a better understanding of manipulation of dietary fiber fermentable substrates for targeted function in the colon. Three significant collaborative projects continue in these areas: 1) studies towards better understanding of physiologic responses in rats and humans to slowly digestible starches, as well as a combination of such starches and resistant starch, 2) control of glucose digestion and absorption at the level of the mucosal glucogenic enzymes and transport of glucose, and 3) design of fiber substrates for colon health. Through the USDA-funded integrated project, “Functional foods containing novel carbohydrates for energy balance and improved health”, with collaborators in the Purdue Department of Psychological Sciences (T. Powley, R. Phillips, K. Kinzig) and Ohio University (M. Kushnick), studies are aimed at better design of foods to moderate glucose delivery and understand physiologic responses (Projects 10 and 12). Using microbeads engineered to produce variable, yet defined and repeatable glucose release profiles, we have shown real-time effect on gut motility that could have implications on food consumption related to obesity and control of blood glucose levels targeted to diabetes. We are part of a second multidisciplinary group focused on control of glycemic carbohydrate digestion at the small intestine epithelial cell layer that includes B. Nichols of Baylor College of Medicine, R. Quezada-Calvillo, University of San Luis Potosi, Mexico, D. Rose, University of Waterloo, Canada, and M. Pinto, Simon Fraser University, Canada. Using human recombinant small intestine mucosal glucogenic enzymes from the group, the roles of the four individual enzyme subunits are being determined and substrates identified with slower digesting property (Project 11). A study

conducted at Baylor College of Medicine by a student from our group, using the controlled digestion microbeads, showed a conditioning of the mucosal enzymes of the small intestine with slowly digesting starch that post-conditioning showed lower starch digestion and glucose absorption. In a related study conducted at Purdue in collaboration with G. Zhang, Professor at Jiangnan University, China, we showed in Caco-2 cells a putative sensing of maltose that affects enzyme processing (Project 13). We continue also to investigate dietary fibers that are low bloating and could have targeted effects in the colon (Project 15). This is in collaboration with gastroenterologist A. Keshavarzian (Rush Medical School, Chicago), microbiologists (J. Patterson, Purdue; P. Gillevet, Virginia), and B. Reuhs and O. Campanella in the Whistler Center. Studies focus on polysaccharide molecular structures and their fermentation potential, targeted effect on location in the colon, prebiotic effect, and forms that can be incorporated into foods and beverages. Polysaccharide Structures: Drs. Chandrasekaran and Janaswamy have obtained excellent x-ray diffraction patterns from kappa-carrageenan using synchrotron radiation at Argonne National Laboratory. Careful molecular modeling analysis (Project 8) has revealed that this polysaccharide can adopt a novel and more stable antiparallel double helix than the half-staggered, parallel double helix established for iota-carrageenan. The new structure is apparently made possible due the absence of sulphate groups on alternate galactosyl units of kappa-carrageenan that are otherwise present in iota-carrageenan. Dr. Janaswamy’s research demonstrates the potential use of polysaccharide matrices toward the development of novel and cost effective delivery systems. The study on iota-carrageenan fibers indicates that crystalline polysaccharide fibers have the potential to embed small drug molecules (Project 16) and Vitamin C (Project 17) leading to cocrystal formation. X-ray fiber diffraction patterns portray the packing differences in the iota-carrageenan fibers upon incorporating the drug molecules and Vitamin C. These cocrystals are highly water soluble and their solution properties are significantly different from those of iota-carrageenan. Further, the polysaccharide matrix is found to thermally protect the embedded small molecule up to elevated temperatures. Methods are being developed to

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study the release characteristics of the drug compounds and vitamins. Rheology: Dr. Campanella’s research focuses on the understanding of how mechanical and thermophysical properties of foods and pharmaceuticals are used to assess their quality and also how these properties affect materials processability. Given the complexity in composition and the various conditions to which foods and pharmaceuticals are exposed during processing and storage, stability, functionality and quality are key attributes that deserve careful attention and are being investigated in this research. Projects involving rheological characterization of foods and pharmaceuticals, physical chemical properties associated to the formation of structures, e.g. gelling, co-crystals, the incorporation of fibers into foods as well as the role of these properties on material processability are being performed. Development of new materials and understanding the physico‐chemical behavior of existing ones require a scientific foundation that translates into safe and high quality foods, improved quality of pharmaceuticals and nutraceuticals. Work in this area also focuses on the functional efficacy of polymers used as part of the food ingredients. Glass transition is a key phenomenon in the area of food science to understand how processing and external conditions affect physical properties of materials during (Project 7). Methods using both mechanical and thermophysical properties of powders, like Dynamic Mechanical Analysis (DMA), Differential Scanning Calorimetry (DSC-conventional and modulated) properties have been developed. These studies have included studies on the effect of polymer relaxation after processing, like for example spray drying. Novel rheological methods have been developed to monitor the formation of a nanocomplex using a pasting cell (Project 6). This study demonstrated the formation of the three-component complex in a more accurate way. The results also showed that complex formation is significantly affected by concentration and type of the main ingredients, temperature, heating rate and shear rate. Conjugated linoleic acid (CLA) was successfully incorporated into the complex in a water-soluble form. This is the first demonstration of a CLA-containing ingredient having water-soluble property for addition to beverages thus providing an

opportunity for the application of this research for a variety of hydrophobic nutritionals in beverages. Molecular modeling is being used to predict the properties of gels systems. These models are used to optimize the formulation and preparation of food and non-food gels. Validation work involving viscoelastic characterization of gelled systems was performed in the rheology laboratory. Viscoelastic properties of the gels as well as the phenomenon of thixotropy have been investigated. Rheological, thermophysical, spectrocopical and microscopical methods are being developed to study the effect and use of co-proteins that can improve the functionality of some cereal proteins, like for example zein. Characterization of fibers made from iota-carrageenan for the purpose of using this and other polysaccharides as a food ingredient or drug carrier were performed. Rheological, thermophysical and mass spectrometry methods were investigated to detect the presence of pharmaceutical drugs and valuable food nutrients in these fibers (Project 16 – see Polysaccharide Structures above). The rheological properties of dietary fiber incorporation into processed foods, such as solution shear viscosity and extensional viscosity, and some structural features of corn bran arabinoxylan preparations were and continued to be investigated (Project 9– see Starches, Non-starch Polysaccharides, and Cereals above). Interfacial Phenomena: Dr. Narsimhan’s group continues to work on fundamental aspects of formation and stability of emulsions and foams. To complement the previous experimental and theoretical studies on unfolding of model proteins on nanoparticle surfaces, they are continuing to investigate the changes in secondary and tertiary conformations of proteins/polypeptides due to interaction with surfaces using molecular dynamics simulation (Projects 20 and 21). Chemical Structures and Functions of Polysaccharides: Dr. Reuhs’ research is focused on the contribution of bacterial polysaccharides to the infection of legumes. Bacterial extracellular polysaccharides (EPS) were identified that determine infectivity in legumes and we found that the population of oligosaccharides

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is modulated by host plant signal molecules (Projects 22 and 23). His group also studies the fate of the pectin during tomato ripening and processing in fruit viscosity (Project 24 and 25), structure-function relations, and the contamination of fresh produce by human pathogens (Project 26). Genetics: Dr. Weil’s lab has continued to characterize mutant lines of corn that show altered starch digestion (Project 28) using glucometry and near-infrared reflectance spectroscopy. Lines that showed preliminary evidence for altered digestion have been increased and are being screened in larger volume assays for confirmation. Recent funding with Yuan Yao through the Consortium for Plant Biotechnology will begin to examine starch structure and proteomics of the endosperm in these lines. In addition, a detailed genetic map using ultra-high throughput DNA sequencing is being generated for the inbred in which these mutants were made. This map will facilitate the identification of the genes altered in the mutant lines and their gene products. With Dr. BeMiller, progress has been made towards identifying genes that control starch channelization (Project 29).

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STAFF DIRECTORY

Faculty

James N. BeMiller Professor Emeritus 765-494-5684 bemiller@purdue.edu Osvaldo H. Campanella Professor 765-496-6330 campa@purdue.edu R. Chandrasekaran Professor 765-494-4923 chandra@purdue.edu Bruce R. Hamaker Professor/Director 765-494-5668 hamakerb@purdue.edu Srinivas Janaswamy Assistant Research Professor 765-494-4914 janaswam@purdue.edu Lisa J. Mauer Associate Professor 765-494-9111 mauer@purdue.edu Ganesan Narsimhan Professor 765-494-1199 narsimha@purdue.edu Bradley L. Reuhs Associate Professor 765-496-2497 breuhs@purdue.edu Clifford F. Weil Professor 765 496-1917 cweil@purdue.edu Yuan Yao Assistant Professor 765-494-6317 yao1@purdue.edu Visiting Faculty

Weihong Min Yao 765-494-9515 wmin@purdue.edu Cheng Yang Hamaker/Yao 765-494-8275 yang167@purdue.edu Genyi Zhang Hamaker (June-August) Visiting Scientists

Mustapha Benmoussa Hamaker 765-494-8330 mbenmous@purdue.edu Maria Castillo Hamaker (July-December) Laleh Mosharraf Hamaker (January-March) Raphael Mufumbo Hamaker 765-494-5885 rmufumbo@purdue.edu Vincente Solis Hamaker 765-496-3801 solisv@purdue.edu Xiaolei Bi Yao (January-November) Lei Huang Yao 765-494-9515 huang28@purdue.edu Xue Wang Yao (January-November) Ph.D. Students

Mohamad Abiad Campanella (January-August) Mehtap Fevzioglu Campanella/Hamaker 765-496-3804 mfevziog@purdue.edu Dhananjay Pai Campanella 765-496-3824 dpai@purdue.edu Paulo Santos Campanella 765-496-3811 psantos@purdue.edu Deepak Bhopatkar Hamaker/Campanella 765-496-3802 dbhopatk@purdue.edu Min-Wen Cheng Hamaker 765-496-3802 mwcheng@purdue.edu Amandeep Kaur Hamaker 765-496-3801 kaur1@purdue.edu Byung-Hoo Lee Hamaker 765-496-3803 lee9@purdue.edu Pinthip Rumpagaporn Hamaker 765-496-3803 prumpaga@purdue.edu Xinyu Shen Hamaker 765-496-3801 shenx@purdue.edu Haidi Xu Hamaker/Reuhs 765-496-3804 xu38@purdue.edu Like Yan Hamaker 765-496-3803 yan@purdue.edu Ashley Hiatt Mauer (January-December) Na Li Mauer 765-494-8273 li416@purdue.edu Julieta Ortiz Mauer (January-May) Adam Stoklosa Mauer (January-May) Amanda Deering Reuhs 765-494-8275 adeering@purdue.edu Lin Bi Yao 765-494-4924 lbi@purdue.edu

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M.S. Students

Kristin Gill Campanella/Janaswamy 765-494-4924 kgill@purdue.edu Azalenah Shah Campanella/Hamaker 765-496-3804 shah19@purdue.edu Jennifer Cholewinski Hamaker/Ferruzzi 765-496-3802 jcholewi@purdue.edu Dawn Dahl Hamaker/BeMiller Madhuvanti Kale Hamaker/Campanella 765-496-3804 mkale@purdue.edu Lisa Lamothe Hamaker (January-December) Mirwais Rahimi Hamaker 765-496-3802 mrahim@purdue.edu Alona Chernyshova Mauer/Weil (January-December) Rebecca Lipasek Mauer 765-494-4914 rlipasek@purdue.edu Megan West Mauer 765-494-8273 mwest@purdue.edu Matt Entorf Narsimhan 765-496-3819 mentorf@purdue.edu Bicheng Wu Reuhs 765-494-8275 wu161@purdue.edu Siqi Scheffler Yao (January-August) Ph.D. Post-Doctoral Research Associates

Hyun-Seok Kim BeMiller 765-496-3818 kim838@purdue.edu Zhongquan Sui BeMiller 765-494-8275 zsui@purdue.edu Jetnapa Techawipharat BeMiller (January-May) Nawel Khalef Campanella/Hamaker/

50% Pharmacy 765-494-7028 nkhalef@purdue.edu

Bhavesh Patel Campanella/Hamaker 765-496-3811 patel46@purdue.edu Nicholas Bordenave Hamaker/Ferruzzi 765-494-5020 nbordena@purdue.edu Amy Lin Hamaker 765-494-8275 lin10@purdue.edu Reeta Davis Mauer 765-494-8275 davis66@purdue.edu Kaho Kwok Mauer 765-494-4914 kkwok@purdue.edu Sook Heun Kim Narsimhan 765-496-3819 kim@ecn.purdue.edu Xiaoyu Wu Narsimhan 765-496-3818 xwu@purdue.edu Lu Zhou Narsimhan 765-496-3819 zhou94@purdue.edu Vijaya Chaikam Weil 765-496-3206 vchaikam@purdue.edu Wei Song Yao 765-494-9515 wsong@purdue.edu Research Staff

Dave Petros Hamaker 765-494-8278 petros@purdue.edu James Lefort Mauer 765-494-8273 jlefort@purdue.edu Hector Chang Narsimhan 765-496-3819 chang52@purdue.edu Anton Terekhov Reuhs 765-494-8275 aterekho@purdue.edu Staff

Marilyn K. Yundt, Administrative Coordinator 765-494-6171 yundt@purdue.edu

Whistler Center for Carbohydrate Research Purdue University

745 Agriculture Mall Drive West Lafayette, IN 47907-2009

Telephone: 765-494-6171 Fax: 765-494-7953

E-mail: whistlercenter@purdue.edu URL: http://www.whistlercenter.purdue.edu

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FACULTY

James N. BeMiller GENERAL RESEARCH AREAS

Starch Carbohydrate chemistry

SPECIFIC RESEARCH AREAS Starch granule structure, reactivity, and behaviors Chemical and biological modifications of starch Structure-functional property relationships of polysaccharides Mono- and oligosaccharide chemistry Uses of carbohydrates in food and other commercial applications

Osvaldo H. Campanella GENERAL RESEARCH AREAS

Process modeling Rheology Material structure and texture Extrusion

SPECIFIC RESEARCH AREAS Application of rheology to food science and food engineering Mathematical modeling of food process operations On-line rheological techniques Rheology of biomaterials Dough rheology Rheology of dairy products Characterization of material structure and texture; relationship to rheological

properties Effect of glass transition on product texture Extrusion; role of rheology in the extrusion process

R. Chandrasekaran GENERAL RESEARCH AREAS

X-ray diffraction Molecular architecture of biopolymers

SPECIFIC RESEARCH AREAS Starch crystallinity Conformation of carbohydrates and nucleic acids Structure-function relationships in polysaccharides and polysaccharide mixtures Implementation of modern techniques to fiber diffraction

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Bruce R. Hamaker GENERAL RESEARCH AREAS

Carbohydrates and health Starch Cereal chemistry

SPECIFIC RESEARCH AREAS Starch digestion control, low glycemic response/slow digestion and physiologic

response Dietary fiber, modifications in functionality and colon fermentability Cereal starch and protein functionality Functional properties influenced by starch fine structure Interactions between starch and other food components Appropriate methods of improving cereal utilization in developing countries

Srinivas Janaswamy GENERAL RESEARCH AREAS

X-ray crystallography Biopolymers structure and functionality

SPECIFIC RESEARCH AREAS

Molecular structure, junction zone details of polysaccharides and polysaccharide blends and relationships to macroscopic behavior

Molecular dynamics simulations Developing novel and cost effective delivery systems using food hydrocolloids Tailoring polysaccharide structures for improved functionality Biotexture of plant tissue derivatives Starch crystallinity Structure-function relationships in biomaterials

Lisa J. Mauer GENERAL RESEARCH AREAS

Food chemistry Food packaging

SPECIFIC RESEARCH AREAS FT-IR spectroscopy Structure-function relationships of food ingredients FT-IR spectroscopy method development Water-solid interactions NASA food system, extended shelf life products Edible films and coatings

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Ganesan Narsimhan GENERAL RESEARCH AREAS

Emulsions and foams Biopolymer interactions

SPECIFIC RESEARCH AREAS Stability and texture of food emulsions and foams Adsorption of proteins and protein-polysaccharide complexes at interfaces Functional properties of proteins and protein-polysaccharide complexes Physical and chemical modification of proteins for use as food stabilizers Rheology of polysaccharide solutions and gels

Bradley L. Reuhs GENERAL RESEARCH AREAS

Polysaccharide analysis Plant cell wall compositions, structures, and functions Bacterial cell wall compositions, structures, and functions

SPECIFIC RESEARCH AREAS Extractions and purification of acidic polysaccharides from cell walls of plants

and bacteria Pectin analysis Capsule, gum, and lipopolysaccharides analysis Application of HPLC, GC-MS, and NMR to structural studies of carbohydrates,

including polysaccharides Role of polysaccharides in bacteria-legume symbiosis Detection of bacteria in plant roots

Clifford F. Weil GENERAL RESEARCH AREAS

Plant classical and molecular genetics Protein structure and function Gene expression Large-scale forward and reverse genetics screening Genome maintenance and organization Genomics of starch digestion, composition and architecture

SPECIFIC RESEARCH AREAS Rational redesign of corn starch composition Computer modeling of starch synthases Mutational analysis of starch biosynthesis in corn and E. coli Genetic modification of corn starch properties

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Yuan Yao GENERAL RESEARCH AREAS

Carbohydrate chemistry Food nanotechnology

SPECIFIC RESEARCH AREAS Genetic, enzymatic, and chemical starch modifications Novel process to control starch digestibility Construction of functional carbohydrate nanomaterials Nano-constructs for enhanced emulsion properties Nanocarriers of bioactive compounds for improving food safety and nutrition

ADJUNCT FACULTY

Yonas Gizaw, Ph.D., is a Principal Scientist at Procter & Gamble Global Research & Development. GENERAL RESEARCH AREAS

Molecular basis of biopolymer functionality Self assembly biopolymers Nanotechnology

SPECIFIC RESEARCH AREAS Interaction of colloids, vesicles, surfactants and biopolymers Creation and study of physical properties and applications of nanoparticles

from biopolymers Modification and application of starches for non-food products

Sakharam K. Patil, Ph.D. is President of S.K. Patil and Associates. Dr. Patil was awarded a Ph.D. degree in Cereal Science by Kansas State University in 1973. He held several positions at American Maize Products Co., later Cerestar, from 1978 until his retirement in 2002. The positions included VP Marketing and Commercial Development (1994-1995), VP R&D (1995-2000), VP R&D and Director, Global, Technology Transfer (2000-2001), and VP Quality and Technology Transfer (2002). His expertise includes cereal chemistry, ingredient technology (food and industrial), technology transfer, marketing/commercial development, training/coaching, cross-functional team development, global business development and strategic management.

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VISITING FACULTY

Cheng Yang received his Ph.D. in Polymer Science from Sichuan University, China. He is a professor and the head of Department of Applied Chemistry at Jiangnan University, China. During 2003-2004 he worked as a research associate at the Department of Chemistry at the Chinese University of Hong Kong. He, as a visiting scholar, was awarded a government scholarship from China Scholarship Council to join Drs. Hamaker and Yao’s labs from March 2009 to March 2010. His research field is focused on the structure and functions of starch and non-starch polysaccharides. Genyi Zhang earned a B.S. degree in biology from Lanzhou University and a M.S. degree in genetics from the Institute of Genetics, Academia Sinica, Beijing. He obtained a second M.S. degree at Purdue investigating sorghum starch digestibility and a Ph.D. researching a three-component nanocomplex. He joined the Whistler Center as a Visiting Professor from Southern Yangtze University in December 2004, where he researched alternative ways to achieve, and fundamental structures of, slowly digestible starches. Dr. Zhang is a Professor of Food Science at Jiangnan University, mainly focusing on the carbohydrate chemistry and nutritional properties of starch, and related to this, nutritional interference to prevent or delay the incidence of chronic diseases (diabetes) using functional food components. He is also working on soft matter nanotechnology for functional component encapsulation and delivery.

VISITING SCIENTISTS

Dr. Mustapha Benmoussa received his Ph.D. degrees from Laval University (Canada) in Plant Molecular Biology. His Ph.D. research project was focused on the potato flour viscoelastic proprieties improvement by expression of wheat gluteinin in tubers. Mustapha spent two years working on corn storage proteins in the Pediatric Metabolism and Genetics Department, Indiana University as a post- doctoral Research Associate. He joined Whistler Center for Carbohydrate Research team, and he is working on non food applications of modified starch such as wastewater treatment and microalgae flocculation.

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Xiaolei Bi received his double B.S. degree both in Food Science at Harbin University of Commerce and Heilongjiang University in China. He was a visiting scientist joining Dr. Yao’s lab in 2008 and worked on resistant starch. Xiaolei Bi left in November. María Casarrubias-Castillo received her B.S. degree in Biochemistry Engineering from Technological Institute of Zacatepec (ITZ) in Mexico. In August 2008, she began her M.S. study in Development Center of Biotics Product (CeProBi-IPN) and joined Dr. Hamaker’s lab as a visiting scientist and conducted research about the digestion properties of enzymatically modified fruit starches and relationship with the structural characteristics. She returned to Mexico December 2008. Lei Huang received her B.S. degree in Food Science and Engineering from Heilongjiang East University in 2007, and pursued her M.S. degree at Harbin University of Commerce beginning in September 2007. She joined Dr. Yao’s lab in 2008 as a visiting scientist. Her research project is on the structure of phytoglycogen and enzymatic-modified phytoglycogen. Laleh Mosharraf received her B.S. and M.S. degrees in Food Science and Technology from the Department of Food Science and Technology, Isfahan University of Technology, Iran. In 2003, she started her Ph.D. in the same department researching the effect of hydrothermally-treated wheat bran on physicochemical, rheological and microstructural characteristics of an Iranian flat bread. She has worked at the Isfahan Agricultural Research Center and was awarded as one of the best researchers in that Center (2003) and in Isfahan (2008). She joined Dr. Hamaker’s group in September 2008 as a six-month visiting scholar with a focus on the material properties (glass transition temperature and rheology) of corn and wheat proteins to improve their functionality. Laleh returned to Iran in March 2009 where she has completed her Ph.D. and currently works at the Isfahan Agricultural Research Center.

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Mufumbo Raphael received his B.S. Agriculture degree in Crop Science from Makerere University, Kampala, Uganda. In 2007, he started his M.S. in Crop Science in the same university under the BIO-EARN scholarship through a grant from the Swedish International Cooperation Agency/Department for Research Cooperation (Sida/SAREC) where his thesis is about cassava starch functional properties in relation to molecular architecture. Raphael joined Dr. Hamaker’s group in October 2009 for six-months as a visiting scholar with focus on analyzing the physicochemical and molecular properties of commercial starches on the East African market. The results will be useful to the cassava breeding programs in the sub-region with the emphasis of generating cassava varieties with novel starches of industrial importance. Vicente Espinosa-Solis received his B.S. in Biotechnological Engineering from Technologic Institute of Zacatepec and his M.S. degree from Development Center of Biotic Products. Mexico. He joined Dr. Jay-Lin Jane’s group at Iowa State University as a visiting scholar during his M.S. program for 6 months. In 2008, he started his Ph.D in DCBP. At present, he is a visiting scholar in Dr. Hamaker’s lab. He is studying the digestion and fine structural properties of native and modified plantain and mango starches. Xue Wang received her B.S.in Food Quality and Safety from Harbin University of Commerce in 2007 and continued on for her M.S. study in Food Science. In November 2008, she joined in Dr. Yuan Yao’s lab at Purdue University Whistler Center for Carbohydrate Research as a visiting student. Her research was on the encapsulation of food nutrients using carbohydrate nanoparticles. Xue Wang left Whistler Center in November.

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GRADUATE STUDENTS Mohamad Abiad received a Bachelor of Civil Engineering from the American University of Beirut in 1998. He then joined the food industry in 1999 working for a food flavoring company in the suburbs of Paris, France where he was assigned as the regional manager for sales and marketing in the Middle East. In September 2002, he earned his MBA from the Lebanese American University and joined Purdue University in Spring 2003 where he graduated in August 2004 with an MSE in Food and Biological Process Engineering. Mohamad rejoined Dr. Campanella’s team in Fall 2006 to do research on rheological properties of polymers in conjunction with the Industrial Pharmacy Department at Purdue University (Project 7), and completed his Ph.D. in June 2009. His thesis was titled “Thermal Properties of Powders”. Mohamad has joined the faculty of Agriculture and Food Science at the American University of Beirut. Deepak Bhopatkar obtained his B.S. in Agriculture Science from Jawaharlal Nehru Agriculture University, India and an M.S. in Food and Bioprocess Technology at Asian Institute of Technology, Thailand. His master research was on application of the biopolymer chitosan for controlled drug delivery. He joined Dr. Hamaker and Campanella’s groups for his Ph.D. studies and is doing his research on a soluble nanoscale three-component complex, its mechanism of formation and potential carrying capacity for hydrophobic fourth components. Lin Bi received her B.S. degree in Bioengineering from Jilin Teachers’ Institute of Engineering and Technology and earned her M.S. degree in Fermentation Engineering at Tianjin University of Science & Technology (former Tianjin College of Light Industry). She joined in Dr. Yao’s lab in August 2007 to do her Ph. D. degree in Food Science. Her research focuses on construction of carbohydrate dendrimers and nano-carriers and controlled release of active compounds (Project 31).

Min-Wen Cheng completed her B.S. in Plant Pathology from National Taiwan University in 2002. After that, she worked in the Institute of Plant and Microbial Biology, Academia Sinica in Taiwan as a research assistant for one year. She came to Purdue University in 2003 and finished her M.S. in the Botany and Plant Pathology Department in 2005. She joined Dr. Hamaker’s group in 2006 as a Ph.D. student. Her Ph.D. project, under co-advisement from G. Zhang, is on the coordination of glycemic carbohydrate digestion and glucose absorption using a cell culture model system (Project 12).

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Alona Chernyshova completed her B.S. degree at the National Agriculture University in the Ukraine in 2003 and an M.S. degree in Plant Breeding and Genetics with Jean-Luc Jannink at Iowa State University in 2006. Under the co-advisement of Drs. Mauer and Weil, tested the hypothesis that NIR spectra can be used to predict starch digestibility profiles of intact corn kernels (Project 27). Factors that impact digestibility and are under genetic control can modify NIR spectra and, therefore, mutants with novel properties should be distinguishable from the rest of the population. This data should allow us to derive a calibration equation that accurately predicts starch digestion profiles by NIR. The developed NIR models can then be used to predict SDR without tedious, time consuming, and expensive chemical assays. Alona completed her M.S. in November with her thesis “NIR spectroscopy for food quality applications”. Jennifer Cholewinski completed her B.S. degree in Food Science from the University of Idaho in May 2008. While earning her B.S., she performed research on barley to determine the effect of various fertilizing treatments on total starch and gelatinization profiles. Her research in Dr. Hamaker’s lab as a M.S. student is to investigate the role that phenolic compounds have on the protein structures and starch digestibility of cereal foods. Dr. Mario Ferruzzi, phytochemist in the Department of Food Science, acts as her co-major advisor. Dawn Dahl received her B.A. degree in Chemistry from Monmouth College in Monmouth, IL in 2001. She is currently employed at Grain Processing Corporation as a Quality Control Chemist and is working on her M.S. degree in Food Chemistry as a distance-learning student under the direction of Drs. Hamaker and BeMiller. Her research focuses on corn starch modification and different properties of the resulting product. Amanda Deering received her B.S. and M.S. degrees in Biology from Central Michigan University. Her M.S degree focused on plant cell biology involved localizing a trypsin inhibitor specific to pumpkin phloem throughout the course of development of the tissue. She joined the Reuhs lab in 2007 to pursue a Ph.D. degree in Food Science. Her current work involves examining the process of internalization of human pathogens in plants (Project 24).

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Matt Entorf graduated with a B.S. degree in Chemical Engineering from Iowa State University where he did some research in the hydrolysis of oligosaccharides from distiller’s grains using silica catalyst. His current M.S. degree work with Dr. Narsimhan involves characterizing foam stabilized by macromolecules. Mehtap Fevzioglu completed her B.S. and M.S. degrees in Food Engineering from Hacettepe University, Turkey. Her M.S. thesis research explored the effects of infrared treatment on the main constituents of rice and barley samples. She came to Purdue in 2008 as a Ph.D. student with a scholarship from the Ministry of National Education, Republic of Turkey. She is working with Drs. Campanella and Hamaker. Her research focuses on the structure and function of corn zein protein. Kristin Gill received her B.S. degree in Agricultural and Biological Engineering from Purdue University in 2008 with a focus on Biological and Food Process Engineering. She is working with Dr. Campanella and Dr. Janaswamy to pursue a M.S. Her research is focused on utilizing polymeric cocrystals for controlled drug delivery (Project 16). Ashley Hiatt graduated with a B.S. degree in Food Science from Cornell University in May 2006. In August of 2006 she joined Dr. Mauer’s group in pursuit of a M.S. degree and will take a by-pass to the Ph.D. program. Her research is focused on the effect of deliquescence on nutrient stability in powder systems (Project 18). Ashley completed her Ph.D. in December.

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Madhuvanti Kale received her B.S. degree in Food Engineering and Technology from the Institute of Chemical Technology, University of Mumbai (formerly known as UDCT) in May 2008. She joined Dr. Hamaker’s lab in August 2008 for a Master’s degree and is under the co-advisement of Dr. Campanella. Her research focuses on structure-function relationships of corn bran arabinoxylans. Amandeep Kaur is a veterinary graduate who obtained her Bachelors from Punjab Agricultural University, India. She worked on verotoxigenic Escherichia coli during her Masters with epidemiology and preventive veterinary medicine as her major and veterinary medicine as her minor field, respectively. After being awarded a Ross Fellowship, she joined Dr. Hamaker’s group as a Ph. D. student in August 2007. The focus of her research is on dietary fiber and colon health (Project 14). Lisa Lamothe received her B.S. degree in Agroindustrial Engineering from Zamorano University in Honduras, where her research was on the development of lactose crystallization in two “dulce de leche” formulations with different total solids content. She pursued her M.S. degree working in Dr. Hamaker’s group on the development of a NIR screening method for breeder selection of popcorn lines. Lisa completed her M.S. in November and has returned to Honduras. Her thesis is titled “Development of a Rapid Screening Method for Improved Breeder Popcorn Lines”. Byung-Hoo Lee received his B.S. and M.S. in Food Science and Technology from Sejong University in Korea. His M.S research was characterization of carbohydrate-active enzymes and application to various corn starches. In August 2008, he joined Dr. Hamaker’s group. His Ph. D. research focuses on structural changes of enzyme modified-starches, digestion patterns of the mammalian mucosal glucogenic enzymes with application to the area of slowly digestible carbohydrates (Project 10).

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Na Li received her B.E. in Food Science and Engineering, from South China University of Technology, Guangzhou, China. She joined Dr. Mauer's group in August of 2009 in pursuit of a M.S. degree and will take a by-pass to the Ph.D. program. Her research mainly focuses on stability of on green tea catechins in simulated high relative humidity systems. Rebecca Lipasek graduate from Purdue University in 2008 with a B.S. in food science, with a minor in chemistry. She went to work for PepsiCo-Gatorade as a supply chain associate, working on new product launches and process and quality improvement. She then returned to Purdue to pursue her Master's degree in food chemistry in Dr. Mauer's lab. Her research area focuses on the deliquescence of various forms of vitamin C in both single and binary mixtures in terms of the effects of relative humidity, temperature, time, and particle size changes. Julieta Ortiz received her B.S. degree in Chemistry at Universidad de San Carlos de Guatemala, and then got her M.S. Degree in Food Science at Universidad del Valle de Guatemala. Julieta is pursuing a Ph.D. in Food Science at Purdue University with Dr. Lisa Mauer as her Major Professor, and is currently studying the effects of deliquescence-induced dissolution promoted by mixing deliquescent ingredients commonly used in food powdered systems and exposure to cycling above and below the critical RH on the physical stability of the product as well as the chemical stability of both deliquescent and non-deliquescent ingredients. This work will contribute to a better understanding of the deliquescence phenomena in order to develop stable formulations and better predict shelf-life (Project 18). Julieta received her Ph.D. in May, and her Ph.D. thesis is titled “Deliquescence in Multicomponent Food Systems”. Dhananjay Pai completed his M.S. studies in 2008 in the area of rheology in extrusion systems. He joined the department in Fall 2006, being awarded a Ross Fellowship. Dhananjay completed his B. Chem. Tech with specialization in Food Technology & Engineering from the Institute of Chemical Technology, University of Mumbai, India. He worked with Drs. Campanella and Hamaker as co-advisors. His project involved the investigation of the effect of melt rheology on the extrusion of high fiber products that contain modified dietary fiber. Dhananjay graduated in May and is now pursing his doctoral degree in the Department of Agricultural and Biological Engineering at Purdue.

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Mirwais Rahimi earned his B.S. in Agronomy from Herat University in Afghanistan in 2003. He began his career by working as an Extension worker with DACAAR (Danish Committee for Aid to Afghan Refugees) in 2003, and then jointed World Vision, Afghanistan as an Agronomist on 2005. In 2006, Mirwais was awarded a Purdue/USAID Afghan Merit Scholars Program Fellowship to study for a M.S. degree at Purdue University and began is program in Food Science in 2009. Mirwais is working in Dr. Hamaker’s lab. Pinthip Rumpagaporn earned her B.S. and M.S. degrees from the Department of Food Science and Technology, Kasetsart University, Bangkok, Thailand and presently is a Ph.D. student. She will be a faculty member of Kasetsart University after graduation. Pinthip originally came to Purdue under the support of the Thailand Commission on Higher Education and conducted research on resistant starch in Dr. Hamaker’s laboratory from March 2006 until May 2007. She has continued her doctoral studies on the chemistry of cereal bran fibers and their function in the colon (Project 14). Paulo Henrique Santos received his B.S. degree in Food Engineering and M.S. degree in Chemical Engineering from State University of Campinas (UNICAMP), Brazil. In 2008 he joined Dr. Campanella's group as a Ph.D. student. His Ph.D project involves the mechanical characterization and molecular simulation of colloidal systems.

Siqi (Liu) Scheffler received her B.S. degree in Biochemistry at Purdue. She joined Dr. Yao’s lab in 2005 and worked on starch enzyme analysis for her undergraduate training. Her current project is related to novel modified starches with enhanced properties, such as emulsification capabilities. She also works on the construction of a controlled release system for lipophilic compounds (Project 32). Siqi completed her M.S. in July. Her thesis is titled “Exploring Novel Strategies for Enhanced Emulsion Stability: the Functionalities of Amphiphilic Carbohydrate Nanoparticles and Epsilon-polylysine”.

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Azalenah Shah is working in the area of Food Nanotechnology. She earned her B.S Degree in Chemical Engineering from Anna University, India in May 2007 and joined Dr. Campanella’s lab fall of 2007 to pursue her M.S. in Agriculture and Biological Engineering. She worked with Drs. Campanella and Hamaker on a USDA-funded research project. Her research involved investigating the rheology of a novel nanoscale three component self-assembling food particle (Project 6). Azalenah graduated in August and is now working with Dr. BeMiller. Xinyu Shen received her B.S. and M.S. degrees in Food Science and Technology from Jiangnan University (former Southern Yangtze University and Wuxi University of Light Industry) in 2002 and 2005, respectively. Her M.S. research involved studying lipid and protein extraction from tomato seeds and their functional and structural properties. In August 2005, she came to Purdue in pursuit of a Ph.D. degree in Food Science and joined Dr. Hamaker’s group in 2007. Her Ph.D. project focuses on the structure of amylopectin and its function, and has had external committee advisement from Profs. Eric Bertoft from University of Uppsala, Sweden and Genyi Zhang from Jiangnan University, China (Project 13). Adam Stoklosa earned his B.S. degree in Biological Sciences at Purdue University. He joined Dr. Mauer's group in July 2004 in the M.S. degree program. He completed the M.S. degree requirements in 2006 and has continued study for his Ph.D. degree in Food Science. His Master’s research focused on characterizing Apogee and Perigee wheat cultivars designed specifically for the NASA mission to Mars and determining how these cultivars react upon exposure to elevated levels of radiation. His doctorate work is on determining forces involved in the deliquescence lowering phenomenon using atomic force microscopy (Project 18). Adam’s Ph.D. thesis is titled “Characterization of Water-Solid Interactions in Powder Blends and Examining the Influence of Capillary Condensation on Deliquescence Lowering Using Atomic Force Microscopy”. Megan West received her B.S. in biochemistry from Purdue University in 2008. After completing a year of graduate school at the University of California, Davis in the Agricultural & Environmental Chemistry graduate group she returned to Purdue to complete her studies. She joined Dr. Lisa Mauer's lab in the fall of 2009 to work on the stability of bioactive food components in powdered systems.

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Bicheng Wu received her bachelor degree in Food Science and Technology from Zhejiang Gongshang University, China in 2009. She was an exchange student in Biochemistry from August 2008 to May 2009 at State University of New York at Oswego (SUNY-Oswego). She is currently pursuing her M.S. degree under the guidance of Dr. Reuhs, and her research focus is on fiber structure and tomato viscosity. Haidi Xu received her B.S. degree in Food Science and Engineering from Beijing Forestry University and her M.S. degree from the College of Food Science and Nutritional Engineering, China Agricultural University. She was awarded a government scholarship by the China Scholarship Council to pursue her Ph.D. degree in the USA. Haidi joined Dr. Hamaker’s group in August 2008 and her research project focuses on dietary fiber chemistry and structure-function relationships. She also works under the advisement of Drs. Reuhs and Campanella on this team effort. Like Yan graduated from Shanghai University of Science and Technology with a B.S. in Food Science and Technology, and from Iowa State University with M.S. degrees both in Food Science and Nutrition. Her food science thesis was on shelf life of toasted soyflakes and their application in breadmaking, tofu color prediction from the soybeans and soyflakes color. She joined Dr. Hamaker’s lab for her PhD. and is doing research on slowly digestible starch and its physiologic and health effects. She works on a collaborative project with faculty from Purdue’s Department of Psychological Sciences (Drs. T. Powley, R. Phillips, and K. Kinzig), as wells as with Dr. Buford Nichols at Baylor College of Medicine, Houston (Project 11).

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Ph.D. Post-Doctoral Research Associates

Nicolas Bordenave received a Master's degree in Chemistry of Renewable Resources from the National Institute of Chemistry of Toulouse (ENSIACET, France) in 2003. He joined the Wood and Biopolymers Laboratory (US2B, Bordeaux 1 University, France) and completed his Ph.D. degree in organic chemistry in 2007 on research of biodegradable and antimicrobial food packaging-based on paper and chitosan. In 2008, DR. Bordenave worked as a Post-Doctoral Research Associate on chemical modifications of guar gum in the Carbohydrates Laboratory (LG, Picardie University, France). In October 2008, he began work at the Whistler Center for Carbohydrate Research at Purdue University under the supervision of Dr. Yao on the topic of structure-function relationships of chemically and enzymatically-modified starch. In October 2009, Nicholas began work with Drs. Ferruzzi and Hamaker on phenol-protein interactions related to digestion and bioactivity. Vijay Chaikam completed his Ph.D. at the University of West Virginia in 2009. In Dr. Weil’s laboratory he is working with the Nested Association Mapping populations of maize and a set of defined mutations, including several that affect starch and carbohydrate partitioning, to identify the genes that interact with these mutations to impact the quantity and quality of starch and sugars that accumulate in corn seed and plant tissues. These data should define a number of new genes that impact starch digestibility and the capacity of the corn stalk to become a repository of sucrose at levels similar to its relative, sugarcane. Reeta Davis obtained her B.S. in Food Science and Quality Control in 1999, and M.S. in Microbiology in 2003, from Mahatma Gandhi University, Kerala, India. She has also completed Ph.D. in Food analysis and Quality assurance from the Defense Food Research Laboratory (DFRL), Mysore, India. Her Ph.D. program was in Biotechnology on polyhydroxyalkanoates at the molecular level carried out at the Central Food Technological Research Institute (CFTRI), Mysore, India. She joined Dr. Mauer’s lab in July as a Post-Doctoral Research Associate on FT-IR detection of food borne pathogens.

Kaho Kwok Kaho earned his B.S. in Chemistry from Eastern Michigan University; M.S. in Chemistry from the University of Wisconsin, and Ph.D. in Analytical Chemistry from Northern Illinois University. Kaho is a PostDoc with Professor Lynne Taylor at Industrial and Physical Pharmacy and Professor Lisa Mauer. His research is to understand the fundamentals of the effects of deliquescence on the stability of pharmaceutical and food ingredients. Phase diagrams of these systems are generated to better understand the relationship between the water activity and the composition of these systems. Effort has also been put into understanding the surface properties of different pharmaceutical and food ingredients when deliquescence happens. The major focus is to determine the origins of the interfacial forces under different RH conditions using atomic force microscopy.

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Nawel Khalef received her Ph.D. in Pharmaceutical Engineering Processes, Department of Industrial Pharmacy; Formulation and Pharmaceutical Engineering, Joseph Fourier University (UJF), Grenoble, France. She joined Dr. Campanella’s group and Dr. Pinal’s lab (Department of Industrial and Physical Pharmacy) as a visiting researcher. Her areas of research include (1) physical and chemical stability of pharmaceutical solids (2) moisture-solids interactions and consequences on physical stability (amorphous-crystalline changes) (3) water activity and surface energy assessment (4) APD-excipient interactions and (5) thermal characterization and development of methods (ITC, DSC, TGA). Hyun-Seok Kim earned B.S. and M.S. degrees in Food Processing and Engineering at Kyung Hee University, Korea. In 2004, he joined the research team of Dr. Kerry Huber at the University of Idaho to pursue a Ph.D. degree; he was awarded the degree in 2009. For his Ph.D. research, he investigated wheat starch A- and B-type granule microstructures and reactivities. In August 2009, he joined Dr. BeMiller’s lab as a Post-Doctoral Research Associate. His research focus is devoted to understanding interactions of starch with hydrocolloids and other water-soluble polymers during and after pasting (Project 3). Hui-Mei (Amy) Lin received her B.S., M.S. and Ph.D. degrees from National Taiwan University (NTU). Her B.S. and Ph.D. degrees were in Horticultural Science, and M.S. in Food Science and Technology. She joined Dr. Jay-lin Jane’s group at Iowa State University as a visiting student during her Ph.D. program for one year and returned as a Post-Doctoral Research Associate for another year. Her past research was on starch granule organization, enzymatic hydrolysis patterns on starch granules, the invention of novel resistant maltodextrins, and the application of NMR techniques for the analysis of resistant maltodextrin structure. She was honored with the Outstanding Research Award by NTU and the superior presentation at the International Starch Convention, Cracow, Poland. Amy joined Dr. Hamaker’s group as a Post-Doctoral Research Associate in August 2008, with a focus on the exploration of starch structures and digestion patterns by human mucosal enzymes (Project 10). Dhananjay Pai completed his M.S. studies in 2008 in the area of rheology in extrusion systems. He joined the department in Fall 2006, being awarded a Ross Fellowship. Dhananjay completed his B. Chem. Tech with specialization in Food Technology & Engineering from the Institute of Chemical Technology, University of Mumbai, India. He worked with Drs. Campanella and Hamaker as co-advisors. His project involved the investigation of the effect of melt rheology on the extrusion of high fiber products that contain modified dietary fiber. Dhananjay graduated in May and is now pursing his doctoral degree in the Department of Agricultural and Biological Engineering at Purdue.

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Bhavesh Patel received a B.S. degree in Dairy Technology from Gujarat Agricultural University, Anand, India and a M.S. degree in Food Technology from Central Food Technological Research Institute (CFTRI), Mysore, India. His Ph.D. in Food Science was from Pennsylvania State University where his research involved study of starch and polysaccharide structures, and effect of processing conditions on thermal and physical properties. Bhavesh joined Dr. Campanella and Hamaker’s groups in 2008 and has worked on the development of processes for isolation of corn fiber polysaccharides and enhancing of their functional properties. Wei Song received her M.S. and Ph.D. degree in Food Science from Tianjin University of Science and Technology (former Tianjin University of Light Industry). During her Ph.D. she studied in Food Science Department at Cornell University as a visiting student. Her research focused on detecting the cellular antioxidant activity of common vegetables. She joined Dr. Yao’s group as a Post-Doctoral Research Associate. Her project is involved in the structure-function relationship of carbohydrates. Zhongquan Sui (“Spring”) joined Dr. BeMiller’s lab as a Post-Doctoral Research Associate in January 2008. Dr. Sui earned a Ph.D. degree in Food Science and Nutrition at the University of Hong Kong. Her undergraduate degree was in Food Science and Engineering from Shandong Agricultural University, China. Dr. Sui’s research focuses primarily on the effects of different degrees of channelization on product characteristics of modified food starches made from corn starch (Projects 1 and 2). Jetnapa Techawipharat joined to Dr. BeMiller’s lab as a Post-Doctoral Research Associate in January, 2008 after being awarded a Ph.D. degree in biotechnology from Mahidol University, Thailand. During her graduate studies, she spent fourteen months in Dr. BeMiller’s lab doing part of her thesis research. Dr. Techawipharat has returned to Thailand, where she is employed by Purac in a facility that makes lactic acid by fermentation.

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Xiaoyu Wu earned his B.S. degree from the Department of Chemical Engineering in July 1999 and a M.S. degree from the Department of Biological Sciences and Technology at Tsinghua University. His M.S. research involved the stability of endostatin, an angiogenesis protein, under different conditions. He joined Dr. Narsimhan's group in August of 2004 to pursue a Ph.D. degree and is working on determining the properties of selected proteins on different interfaces (Project 19). Xiaoyu earned his Ph.D. degree in May. His thesis is titled “Investigation of Conformational Changes of Protein Adsorbed on Silica Nanoparticle Surface”. Xiaoyu continues at Whistler Center as a Post-Doctoral Research Associate.

Research Staff

James Lefort received a B.S. in Botany from the University of Alberta and a M.S. from the University of British Columbia specializing in both Plant Science and Food Science. His thesis work involved vegetable post-harvest physiology and its interactions with processed food quality. James spent several years working in the various sectors of the agrifood industry including snack foods and fresh produce. He is currently working in the Mauer laboratory group under a NASA SBIR funded project with the objective to develop and validate a mission-ready food delivery system for long- term space missions (Mars and lunar colony).

Dave Petros received his B.S. and M.S. in Biochemistry from Purdue University and is the Cereals Lab Research Assistant in the Hamaker lab and provides assistance in other areas of the Whistler Center.

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Anton Terekhov joined Dr. Reuhs’ group as a Research Assistant in 2005. He is proficient in analytical chemistry, molecular biology techniques and analytical instruments such as NMR, GCMS, LCMS and FTIR. Anton has seven years of experience in an interdisciplinary laboratory environment including the fields of analytical chemistry, microbiology, genetics, geology, chemical and civil engineering. His main research area is carbohydrate analysis using above mentioned analytical instruments.

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Project Summaries Table of Contents

BeMiller

1. Bridging the Gap Between Starch Granule Architecture, Molecular Structure, and Reactivity ..................... 37

2. Investigation of the Impact of the Order of Addition of Reagent and Catalyst in Starch Modification ........ 37

3. Elucidation of Functional Interrelations Between Starch Products and Hydrocolloids and Other Water-Soluble Polymers .............................................................................................................................................................. 37

4. Crosslinked and Stabilized In-Kernel, Heat-Moisture-Treated and Temperature-Cycled Normal Corn Starch ................................................................................................................................................................................. 38

Campanella

5. Experimental and Modeling the Gelation Phenomenon .......................................................................................... 38

6. A Soluble Nanoscale Self-Assembling Complex From Starch, Protein, and Lipid for Healthy Nutrient and Other Hydrophobic Compound Delivery .................................................................................................................. 39

7. Interplay Between the Change in Surface Energy of the Crystalline and Amorphous Material ..................... 40

Chandrasekaran

8. New Thoughts on Old Kappa-Carrageenan Molecular Structure ........................................................................ 40

Hamaker

9. Cereal Arabinoxylan Properties Related to Incorporation Into Processed Products ...................................... 41

10. Slowly Digestible Starches With Dual Enzyme Treatments ................................................................................... 41

11. Human Glycemic Carbohydrate Digestion Studies .................................................................................................. 41

12. Starchy Materials With Defined Digestion Profiles for Physiological Response Studies .................................. 42

13. Sugar Sensing by Caco-2/TC7 Cells ............................................................................................................................. 42

14. Amylopectin Functionality Related to its Structural Model .................................................................................... 43

15. Dietary Fiber and Colonic Fermentation ................................................................................................................... 43

Janaswamy

16. Polymeric Cocrystals for Drug Delivery .................................................................................................................... 44

17. Hydrocolloids for the Stability and Bioavailability of Vitamins ............................................................................... 44

18. Roles of Urea and Salt on the Functional Behavior of Iota-carrageenan at Dilute Concentrations .............. 45

Mauer

19. Deliquescence .................................................................................................................................................................. 45

Narsimhan

20. Molecular Dynamics Simulation of Polypeptides Tethered to Surface ................................................................ 45

21. Investigation of the Conformation of Model Polypeptides using Molecular Dynamics Simulation ................ 46

Reuhs

22. Ecotype-Strain Specificity in S. Meliloti-M. Truncatula Interactions ......................................................................... 46

23. Phase Shift in Sinorhizobium sp. NGR234-Cowpea Symbiosis ................................................................................ 47

24. Pectin Structure and Product Quality in Tomato Processing ................................................................................ 47

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25. Stability of E. Coli and Other Human Pathogens on Fresh Produce ...................................................................... 47

26. Ecotype-Strain Specificity in S. Meliloti-M. Truncatula Interactions .......................................................................... 48

27. Phase Shift in Sinorhizobium Sp. NGR234- Cowpea Symbiosis ................................................................................ 48

Weil

28. High-Value Corn Starch ................................................................................................................................................... 48

29. Genes Controlling Starch Channelization ................................................................................................................... 49

30. Genetic Interactions That Impact Starch Quantity and Quality ............................................................................. 49

Yao

31. Starch-Based Micro-Particulates ................................................................................................................................... 50

32. Carbohydrate-Based Colloidal Assemblies to Prolong Nisin Activity Against Listeria Monocytogenes ................................................................................................................................................................ 50

33. Phytoglycogen Octenyl Succinate and ε-Polylysine to Enhance Lipid Oxidative Stability in Emulsions ........ 50

34. Interfacial Adsorption of Amphiphilic Carbohydrate Nanoparticles .................................................................... 51

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PROJECT SUMMARIES

1. Bridging the Gap Between Starch Granule Architecture, Molecular Structure, and Reactivity

P.I.: J.N. BeMiller Co-P.I.: K.C. Huber, Associate Professor (University of Idaho) Researcher: Zhongquan Sui, Ph.D. Research Associate Sponsor: USDA-AFRI Objective: To determine how differences in structures of the starch granules and polymers affect reaction with crosslinking and stabilizing reagents and to correlate structure and reactivity. Progress: Six inbred lines with previously determined different degrees of channelization were again grown at the Purdue University Agronomy Center for Research and Education and harvested by Prof. Cliff Weil. Starch has been isolated from the 6 lines (B73, W22, W23, Al88, Oh43, Mo17), normal and waxy corn kernels, and normal and waxy wheat flours. Status: Active.

2. Investigation of the Impact of the Order of Addition of Reagent and Catalyst in Starch Modification

P.I.: J.N. BeMiller Researcher: Zhongquan Sui, Ph.D. Research Associate Sponsor: USDA-AFRI Objective: To investigate the impact of allowing highly reactive reagents to infiltrate the granule matrix prior to initiation of reaction by adjustment of pH, in contrast to adjusting the pH before adding the reagent as is normally done.

Progress: Starches used were commercial and laboratory-isolated normal and waxy maize starches, commercial and laboratory-isolated normal wheat starch, and laboratory-isolated waxy wheat starch. Reagents used were acetic anhydride (AA), succinic anhydride, octenylsuccinic anhydride (OSA), acetic adipic mixed anhydride, and phosphoryl chloride (POCl3). Tests that have been done on the products are RVA analysis and determination of gelatinization temperature range, enthalpy of gelatinization, and tendency to retrograde (by DSC). In terms of RVA results, for most modifications, there were clear differences in the pasting and paste viscosity profiles between the experiments conducted using normal commercial modification conditions (reaction without first allowing the reagent to penetrate granules) and the procedure that allowed the reagent to penetrate granules before adding alkali to initiate reaction. Exceptions (where the differences were slight) were reaction of commercial normal and waxy maize starches, laboratory-isolated normal maize starch, and commercial and laboratory-isolated normal wheat starch with POCl3, reaction of commercial and laboratory-isolated normal maize starch with OSA, and reaction of laboratory-isolated normal wheat starch with AA. The results show that it is possible to alter the properties of certain modified food starches made with certain reagents without changing the amounts of reagents, but rather by changing the order of addition of reagent and base. Status: Active.

3. Elucidation of Functional Interrelations Between Starch Products and Hydrocolloids and Other Water-Soluble Polymers P.I.: J.N. BeMiller Researcher: Hyun-Seok Kim, Ph.D. Research Associate Sponsor: Whistler Center for Carbohydrate Research

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Objectives: (1) To determine if synergistic interactions between certain native starches and certain water-soluble polymers (WSPs), especially polysaccharides, are a function of the amount of amylose in the starch and/or its molecular size. (2) To determine if synergistic interactions found between certain native starches and certain WSPs are a function of the molecular size of the WSP. (3) To determine if interactions between amylopectin (Ap) and WSPs are a function of the average chain length and/or radius of gyration of the Ap. (4) To determine if interactions between modified starches and WSPs are functions of the extent and type of modification of the starch. (5) To determine if there is a combination of a native and/or a modified starch and a WSP (soluble dietary fiber in the case of a food hydrocolloid) that is effective enough in generating the desired rheological, textural, or other properties to allow elimination or reduction in the amount of the normally required modification of the starch. Progress: The project was begun late in 2009. The first activities were the preparation of a grant proposal to support the research and the gathering of preliminary data. Status: Active.

4. Crosslinked and Stabilized In-Kernel, Heat-Moisture-Treated and Temperature-Cycled Normal Corn Starch P.I.: J.N. BeMiller Researcher: Zhongquan Sui, Ph.D. Research Associate Sponsor: Open for sponsorship Objective: To determine effects of crosslinking and stabilization on the paste and pasting properties and paste digestibilities of normal corn starch prepared using the conditions determined by R. Wongsagonsup, S. Varavinit, and J.N. BeMiller [Increasing slowly digestible starch content of normal and waxy maize starches and properties of starch products, Cereal Chemistry, 85 (2008) 738-745] to be optimal for increasing the content of slowly digesting starch (SDS) to determine if a product with both an increased content of SDS and desirable functional properties can be made.

Progress: In terms of RVA parameters, heat-moisture-treatment and temperature-cycling (HMT-TC) alone decreased values for peak viscosity, percent breakdown, percent setback, and final viscosity and increased the pasting temperature as compared to normal corn starch isolated in the same way but without the previous HMT-TC treatment. The relative effects of hydroxypropylation, crosslinking with POCl3, and crosslinking followed by hydroxypropylation of the HMT-TC starch were as were obtained by modifying normal corn starch that had not received the HMT-TC treatment. Also, values for peak viscosity, percent breakdown, percent setback, and final viscosity for the derivatized HMT-TC treated normal corn starch were reduced and the pasting temperatures were increased over the same values for the control (modified normal corn starch that was isolated in the same way that had not been HMT-TC treated). For all three modified starch products, the products from the HMT-TC normal corn starch had higher onset, peak, and conclusion temperatures and lower enthalpy values for gelatinization as compared to the control. The same was true of the thermal properties of their retrograded pastes, except that the conclusion temperatures for crosslinked and crosslinked-stabilized products of the HMT-TC starch, and the enthalpies of the crosslinked-stabilized HMT-TC products were greater than those of the control products. Evidence from the standpoint of pasting, paste, and thermal properties indicates (1) that products with desired functional properties can be made with HMT-TC normal corn starch and (2) that products with different physical properties are produced from the HMT-TC normal corn starch as compared to untreated normal corn starch modified with the same amounts of reagents under the same conditions. Status: Active.

5. Experimental and Modeling the Gelation Phenomenon P.I.s: O.H. Campanella and M. Carignano (Northwestern University, Chicago) Researcher: Paulo H. Santos, Ph.D. Student

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Sponsor: Multidisciplinary Research Initiative (MURI) Objective: 1) Perform computational simulations on the formation process of colloidal gels; (2) Investigate the interplay between the size of particles and the range of the interaction potential among them to study how these two factors affect the gelation process; (3) Perform simulated viscoelastic tests to investigate the mechanical of properties of colloidal gels; (4) Investigate complex systems and their gelation process such as those formed by macromolecules and (5) perform experimental rheological studies on polymeric gels to validate theoretical models. Progress: Gelling components, in food and non-food systems, are in a state that is far from equilibrium and that makes them very complex to study. Computational studies on the formation process of colloidal or particle gels and determination of their mechanical properties may help to understand these mechanisms in a more systematic manner. The effect of different thermodynamics conditions was investigated, in particular to investigate how these conditions affect the viscoelastic properties of those gels. Moreover, experimental measurements were carried out in our laboratory to determine time dependent and dynamic viscoelastic properties of these gel systems. Simulations involving long chain molecules that may form a percolated network and consequently a gel like structure are being investigated. Many macromolecules such as proteins and polysaccharides form such complex structure with particular mechanical properties under specific conditions. Computational studies are helping to predict rheological properties of food and non-food gel systems.

(Snapshot of a Polymeric gel)

Status: Active. Manuscripts published (A.10 and 11) and in press (B.3).

6. A Soluble Nanoscale Self-Assembling Complex From Starch, Protein, and Lipid for Healthy Nutrient and Other Hydrophobic Compound Delivery P.I.s: O.H. Campanella and B.R. Hamaker Researchers: Azalenah Shah, M.S. Student; Deepak Bhopatkar, Ph.D. Student Sponsor: USDA-AFRI Objectives: To understand mechanistic aspects and applications of a novel soluble nanoscale complex comprised of amylose, soluble protein, and lipids. Progress: Previous studies in our laboratory showed an interaction among amylose, protein, and FFA resulting in the formation of a soluble high molecular weight nanocomplex (radius of gyration, 20-70 nm). The important characteristics of this nanocomplex is its solubility, its ability to carry valuable lipid-based compounds (e.g., CLA, DHA, EPA) as well as potential to carry other valuable hydrophobic compounds (e.g., flavors, colors, drugs), and its slow starch digestion rate in a beverage-based food. The difficulty of making functional drinks containing non-water-soluble bioactive compounds makes this research potentially significant to food and pharmaceutical industries. We view this complex as a way of solubilizing the amylose-lipid/hydrophobe complex, an attribute that will provide an important advantage for use in the production of beverages. In recent experiments, CLA was successfully incorporated into the soluble complex and rheological characterizations of its dispersions, as well as its formation at various concentrations and shear rates, were performed. It was found that concentration of main ingredients and shear rate both have a significant effect on the formation of the CLA-based complex and its rheological properties. In other experiments, mechanistic information on complex formation in the presence of salts was obtained; and the small hydrophobic molecule, napthol, was shown to be carried by the complex. Status: Active. Manuscript published (A.13).

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7. Interplay Between the Change in Surface Energy of the Crystalline and Amorphous Material P.I.s: O.H. Campanella and T. Carvajal (Department of Industrial Pharmacy) Researcher: Mohamad El-Abiad, Ph.D. Student Sponsor: NSF-IUCRC Dane O. Kildsig Center of Pharmaceutical Processing Research Objective: Foods and pharmaceuticals are exposed to various environmental conditions during processing and while in storage; therefore, stability and quality are among key properties of which to be concerned. These properties are affected by temperature, humidity and time. Glass transition is considered a key parameter to understand how these external conditions affect these changes. Thus, investigating the thermo-mechanical properties and characterizing the glass transition temperature have a great interest not only in the food industry, but also extends to the pharmaceutical and polymer industries. The aim of this project is to design and develop methods to characterize the mechanical properties of foods, pharmaceutical and polymeric powders. The measurements are conducted by characterizing acoustic waves moving through the powder sample using a device comprised of a signal generator and receiver, dynamic and static force transducers, a stack of piezoelectric actuators and an accelerometer. The setup can be attached to a Texture Analyzer to control the normal force applied to the sample and to set the required gap. A Peltier temperature control system has been set in the device allowing the measurement temperature to change from 25°C to 125°C. The system is being used to test food and non-food powder systems. Measurements attained with this new technique compared well with those obtained by standard methods such as differential scanning calorimetry and dynamic mechanical analysis (DMA). A new disposable powder holder that allows the use of a currently available DMA apparatus to test and characterize loose powder samples has been also designed. The use of this powder holder allows the detection of different thermal changes within samples including glass transition and melting. Status: Competed. Manuscript published (A.9) and in press (B.6).

8. New Thoughts on Old Kappa-Carrageenan Molecular Structure

P.I.s: S. Janaswamy, R. Chandrasekaran Sponsor: Available for sponsorship Objective: Insights about the molecular structure of kappa-carrageenan and comparison with iota-carrageenan Progress: Among the several sulfated polysaccharides extracted from marine algae, carrageenans are used in food applications as gelling agents, thickeners, syneresis inhibitors and binders. Their anti-coagulant, anti-therapeutic, anti-tumor and anti-HIV activities resulted in the pharmaceutical utilization as well. Further, regular intake of carrageenan in human diet is proven to reduce blood cholesterol and lipid levels. Insights about structural organization and solution properties are very much needed for delineating their functional behavior, especially in the presence of other biopolymers. In this regard, we have undertaken a systematic investigation on the three-dimensional structures of selected carrageenans as a function of cations. The fiber diffraction pattern of iota-carrageenan, having one sulfate group on each sugar residue of its disaccharide repeat, contains three well defined layer lines within 4.3 Å resolution. The polymer prefers a three-fold, parallel, half-staggered double helical structure. The stability of the helix is gained through two interchain O-6H⋅⋅⋅O-2 and O-2H⋅⋅⋅O-5 hydrogen bonds, and the peripheral sulfate groups promote interhelix association via cations. In contrast, kappa-carrageenan, with only one sulfate group per disaccharide repeat, diffracts to generate six layers lines within the same resolution period, suggesting a novel molecular structure. Analysis reveals that non-half-staggered as well as anti-parallel double helical arrangements are viable options. In the latter case, the two chains are held together by three strong interchain O-6H⋅⋅⋅O-6, O-2H⋅⋅⋅O-2 and O-2H⋅⋅⋅O-2 hydrogen bonds, two more than in the former indicating that the preferred molecular structure for kappa-carrageenan is an anti-parallel double helix. Although both carrageenans have similar backbones, the absence of sulfate groups on alternate residues seems to bestow additional freedom to the kappa-carrageen chains leading to a new molecular structure far from that of iota. These results unequivocally attest to the observed

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differences in solution behavior between the two carrageenans. Status: Active.

9. Cereal Arabinoxylan Properties Related to Incorporation Into Processed Products

P.I.: B.R. Hamaker and O.H. Campanella Researchers: Madhuvanti Kale, M.S. Student; Dhananjay Pai (from M.S. work) Collaborator: C. Yang, Visiting Faculty Sponsor: MAFMA, available for sponsorship Objective: Understand structure to rheological function relationships of corn arabinoxylans with the aim of defining fibers for better incorporation into processed foods. Progress: Fiber incorporation in foods has, to date, been approached largely in an empirical manner, with emphasis on modifying process conditions and formulation and fiber characteristics to obtain an acceptable product. There is a lack of fundamental studies relating fiber functionality during processing with its structural characteristics. In this study, we investigated the rheological properties, such as solution shear viscosity and extensional viscosity, and some structural features of four corn bran arabinoxylan preparations. The solution shear viscosity of the fibers was influenced by the molecular weight and size of the molecules. The extensional viscosity of doughs containing the fibers was affected by degree of branching, and differences in extensional viscosity were explained on the basis of differences in branching as observed using multi-angle laser light scattering. Clear relationships between solution viscosity and molecular weight, and extensional viscosity and degree of branching were established for the fibers. Fundamental studies like this one will help in building a strong science-based approach to fiber incorporation in food by improving the understanding of how structure of the fiber molecules affects their functionality in the food system and how the structure can be modified to improve functionality. Polymer property studies with Dr. Cheng Yang showed a relationship between branched structure and aggregation tendency.

Arabinoxylan structure-function studies are continuing with emphasis on gelling properties, control of gel strength, and controlled actives release. Status: Active. Manuscript published (A.8) and in press (B.4).

10. Slowly Digestible Starches With Dual Enzyme Treatments

P.I.: B.R. Hamaker Researcher: Byung-Hoo Lee, Ph.D. Student Sponsor: USDA-AFRI Objective: Synthesize branched starch structures with moderated digestion property and to develop of a better understanding of how starch structure impacts digestion. Progress: This project has continued from last year with animal testing scheduled in 2010. Modified waxy corn starch (WCS) structure was made using two types of enzymes, glycogen branching enzyme (GBE) for increasing α-1,6 linkages and β-amylase for decreasing α-1,4 chain length, and by changing reaction sequence at optimal pH and temperature. GBE and β-amylase treatments produced modified WCS which has increased α-1,6 linkages points and less α-1,4 linkages. HPAEC profiles of α-limit dextrins made with human α-amylase showed a higher amount of branched chain limit dextrins and of higher molecular weight compared to limit dextrins of waxy corn starch. We hypothesize that these highly branched α-amylase digested structures will be digested slower at the level of the small intestine mucosal enzymes and have potential as slowly digestible starches with good functionality. Status: Active.

11. Human Glycemic Carbohydrate Digestion Studies

P.I.: B.R. Hamaker Researcher: Amy Lin, Ph.D. Research Associate; Byung-Hoo Lee, Ph.D. Student

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Collaborators: B. Nichols (Baylor College of Medicine, Houston), R. Quezada-Calvillo (University of San Luis Potosi, Mexico), D. Rose (University of Toronto, Canada) Sponsor: Available for sponsorship, USDA-AFRI Objective: Using human starch degrading enzymes, recombinant and tissue-derived, to explore specific relationships between starch degradation products and kinetics of digestion by human enzymes for control of glucogenesis at the level of the small intestine mucosal enzymes. Progress: In studies by A. Lin, recombinant human and mouse maltase-glucoamylase and sucrase-isomaltase, supplied by our collaborators, were used to show the relative contributions of each enzyme subunit to digestion of α-amylase starch degradation products. Two notable findings were: 1) different starch sources with variable amylopectin branching provide different substrates for the mucosal enzymes that, in turn, are digested differently by the four enzyme subunits and 2) included in α-amylase degradation products are structures that are more and less digestible which supports the hypothesis that there may be slowly digested products. Structural aspects of α-amylase degradation products are currently being assessed for possible identification of slowly digestible components. In studies by B.-H. Lee, action patterns of the four mucosal enzyme subunits have been profiled showing further their individual roles in digesting α-amylase degradation products and their complementary action. Both are ongoing research and are intimately connected with our research partners in Houston, Mexico and Canada. Status: Active. Manuscripts published (A.15, 17 and 19).

12. Starchy Materials With Defined Digestion Profiles for Physiological Response Studies

P.I.s: B.R. Hamaker Researcher: Like Yan, Ph.D. Student Collaborators: T. Powley, R. Phillips, K. Kinzig (Department of Psychological Sciences); M. Kushnick (Ohio University); B. Nichols (Baylor College of Medicine)

Sponsor: USDA-AFRI Objective: Study of physiologic responses to starch-entrapped alginate-based microspheres or other slowly digestible carbohydrates with tailored digestion profiles. Progress: In 2009, we showed our starch-entrapped alginate microspheres provide variable, yet repeatable, glucose response profiles in rats and humans, and are thus acceptable for physiologic response studies. A preliminary study on rats using microspheres with slow, but different digestion rates, demonstrate affect on gastric emptying that is being followed by a more extensive study monitoring this effect coupled with gut hormone responses. This study is done with our collaborators in the Department of Psychological Sciences at Purdue. Microspheres were also used in human studies conducted at Ohio University showing a substantial second-meal effect and differing outcomes on fit versus normal individuals. These represent ongoing studies. In our collaboration at Baylor College of Medicine, a study was conducted on potential conditioning in the small intestine of the mucosal glucogenic enzymes. The aim was to test whether slowly digestible starch diets induce changes in glucosidase activities. Rice starch was encapsulated in alginate microspheres to target small intestinal sites of starch digestion. Activities of sucrase, maltase, and glucoamylase were measured. Slowly digestible starch diets down-regulate jejunal maltase-glucoamylase and sucrase-isomaltase activities. Moreover, absorption of glucose from naturally enriched 13C-starch was suppressed by feeding slowly digestible starch diets). Therefore, negative feedback on mucosal enzyme activities by lower amount of available substrate in the proximal small intestines regulates subsequent absorption of glucose from starch. This has implications for individuals desiring to control glucose absorption level and rate. Status: Active. Manuscript in press (B.7).

13. Sugar Sensing by Caco-2/TC7 Cells

P.I.s: B.R. Hamaker and G. Zhang (former Whistler Center faculty, currently faculty at Jiangnan University, P.R. China) Researcher: Min-Wen Cheng, Ph.D. Student

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Sponsor: Available for sponsorship Objective: To understand the response of gut epithelial cells to different sugars in terms of glucogenic enzyme and glucose transporter synthesis. Progress: Last year, Caco-2 cells were shown to digest maltose through action of sucrase-isomaltase (SI) and that the enzyme complex was synthesized in the presence of glucose, fructose, and maltose. The cell model was determined to be adequate for further studies on SI and glucose transporter transcription and translation studies in the presence of different simple sugar substrates of glucose, fructose, maltose, sucrose, and isomaltose. Perhaps the most interesting finding from studies in 2009 was that maltose appears to signal the processing of a different molecular weight form of SI, likely the more highly glycosylated mature form of the enzyme complex. This suggests a sensing of the disaccharide by the gut epithelial cells with implication of a potential route to regulate SI processing and its action. Studies also showed glucose transporter synthesis is stimulated by the presence of sugars. Status: Active.

14. Amylopectin Functionality Related to its Structural Model P.I.s: B.R. Hamaker Researcher: Xinyu Shen, Ph.D. Student Collaborators: E. Bertoft, University of Uppsala, Sweden; G. Zhang, Visiting Faculty Sponsor: Available for sponsorship Objective: To understand better the structural features of amylopectin that impact digestion and textural properties. Progress: Variability in amylopectin fine structure and its effect on function, both textural and nutritional (digestion rate), are not well understood. Previous studies have found that the proportion of long chains of amylopectin is correlated to its functional properties. This study focused on the role of the long chains and their influence on increasing retrogradation and paste/gel strength, as well as decreasing digestion rate. Greater and broader enthalpic transitions after retrogradation

were found in waxy rice starches with only slightly higher proportion of internal long chains, indicating that more and longer double helical structures were developed. These same waxy rice amylopectins showed greater increase in storage modulus and a denser and tighter gel microstructure following retrogradation, indicating more extensive intermolecular interactions were formed. Fine structure analysis was conducted on these waxy rice starches using full β-amylolysis followed by debranching for chain ratio comparisons. Results showed that the population of long B-chains, particularly the chains with DP > 40 was favored over short B-chains amylopectins with higher proportion of long chains. The internal long chains of amylopectin are suspected to contribute to these intermolecular interactions. As a prerequisite to this hypothesis, the ability of internal chains to accommodate iodine in a turned or helical structure is regarded as an indication that internal chains either naturally exist in a helical form or have the flexibility to move around and form helices. Two possible scenarios were proposed for the iodine internal chain complexation: 1) only external chains of native amylopectin bind iodine and hydrolyzed external chains allow internal iodine binding, and 2) both external and internal chains of native amylopectin bind iodine. The “backbone” model was discussed in regards to the influence of the long chains of amylopectin on its functional properties. In this model long internal chains form the backbone of the molecule in the amorphous lamellar region and are independent from the external parts so that, following gelatinization, they would provide more flexibility to the chains for the intermolecular interconnections on retrogradation. Gain in a mechanistic understanding of amylopectin structure related to its functional properties, in this case the role of the long internal chains of amylopectin on functionality, provides further information on tailoring structures to fit desired textural and nutritional starch functions. Status: Active.

15. Dietary Fiber and Colonic Fermentation

P.I.: B.R. Hamaker Researchers: Pinthip Rumpagaporn, Amandeep Kaur, Haidi Xu, Ph.D. Students

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Collaborators: A. Keshavarzian (Rush School of Medicine, Chicago); J. Patterson (Department of Animal Sciences, Purdue); P. Gillevet (George Mason University, Virginia); B. Reuhs and O. Campanella Sponsors: Fellowships (Purdue and P.R. China government), Whistler Center, available for sponsorship Objective: Identify dietary fibers and hydrolyzates that promote slow fermentation, low bloating, and desirable changes to the colonic microbiota. Progress: In 2009, we had two projects in this area: 1) corn bran arabinoxylan structures and in vitro fermentation profiles, and 2) in vivo mouse study of dietary fibers with different mechanisms of fermentation. 1) Further work was done on fecal fermentation profiles of arabinoxylan fractions or hydrolyzates from corn, rice, wheat, and sorghum brans after alkaline solubilization. The aim of this ongoing work is to identify structures associated with a prolonged fermentation profile and low initial gas production. Corn alkali-soluble arabinoxylan was previously shown to have a desirable fermentation profile with respect to these outcomes. In present work, endoxylanase-derived hydrolyzates were made and shown to ferment the same as the native polymer. This apparently is due to the comparatively slow digestion of the polymer and hydrolyzate from the branches inward. Corn arabinoxylan hydrolyzates showed low viscosity formation at fairly high incorporation levels. Structural analysis showed no relationship between arabinose/xylose ratio or molecular weight and fermentation rate. Therefore, molecular fine structures and composition of branches appears to be critical to fermentation rate profiles. 2) An in vivo mouse study was conducted to understand how dietary fibers with different mechanisms of fermentation change the luminal versus mucosal layer microbiota. There is increasing evidence of the importance of the mucosal or colonized layer of microbiota that line the colonic epithelial cells. Three carbohydrate substrates [fructooligosaccharides, resistant starch, and starch-entrapped microspheres (described above)] were added to chow diets to observe such microbiota differences in substrates that are fast fermenting and slower fermenting with differences in ability of the bacteria to digest. Significant differences were found

in short-chain fatty acid profiles. We are working with collaborators on microbiota analyses. Status: Active. Manuscripts published (A.14 and 18) and in press (B.8).

16. Polymeric Cocrystals for Drug Delivery P.I.s.: S. Janaswamy, O.H. Campanella and R. Pinal (Department of Industrial Pharmacy) Researcher: Kristin Gill, M.S. Student Sponsor: NSF-IUCRC Dane O. Kildsig Center of Pharmaceutical Processing Research Objective: Some of the important attributes of an efficient drug carrier are accurate dosage, controlled release, safety of handling, and minimal side effects. Traditionally, synthetic polymers have been used, but the utilization of a material that is Generally Recognized as Safe (GRAS), such as food hydrocolloids, is very much desirable. Further, a carrier with stable crystalline structure is highly advantageous for obtaining desired drug delivery profiles. In this regard, the overall objective of this research is to develop carrageenans as substrates for polymeric cocrystals of drugs leading to the development of new drug delivery systems with improved drug release characteristics. Progress: Several cocrystals comprising iota-carrageenan and drug molecules such as ibuprofen, benzocaine, furosemide, and sulfapyridine have been prepared. These are being characterized by x-ray fiber diffraction, rheological measurements and differential scanning calorimetry. Incorporation of drug molecule in the carrageenan network has resulted in increased solubility of the cocrystals. Current work is now focusing on the characterization of the drug load in the co-crystal using mass spectrometry. Status: Active.

17. Hydrocolloids for the Stability and Bioavailability of Vitamins P.Is.: S. Janaswamy, O.H. Campanella Researcher: Kristin Gill, M.S. Student

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Sponsor: Available for sponsorship Objective: Often vitamins are used in food and non-food applications, however their susceptible nature, even at the common storage and processing conditions, greatly limits their bioavailability in food formulations. In this regard, a novel carrier system that bestows vitamins stability and most importantly their bioavailability in foods and supplements is very much in need. Progress: Vitamin C (ascorbic acid) and iota-carrageenan fibers have been used as test beds. Incorporation of Vitamin C in the carrageenan network is evidenced by the changes in the x-ray fiber diffraction patterns and marked differences in the solution properties of the complex. Methods are being developed to study the bioavailability of encapsulated vitamin. Status: Active.

18. Roles of Urea and Salt on the Functional Behavior of Iota-carrageenan at Dilute Concentrations P.I.s.: S. Janaswamy, O.H. Campanella Researcher: Bhavesh K. Patel, Ph.D. Research Associate Sponsor: Available for sponsorship Objective: In many food applications the polysaccharide amount used will be mostly below 2%. As the presence of solute greatly affects the functionality of the polysaccharide present in the medium, precise knowledge about the hydrocolloid structure-function relationships at dilute concentrations is required for their effective utilization.

Progress: The behavior of iota-carrageenan in the presence of salt and urea has been investigated. Results demonstrate that, addition of salt yields higher gel strength and thermal stability, whereas urea breaks down the gel structure. Interestingly, urea samples treated in heat bath show increased elastic modulus suggesting the breakdown of the double helical structure of iota-carrageenan and the formation of single iota-carrageenan chains.

Status: Active.

19. Deliquescence

P.I.: L.J. Mauer Researchers: Julieta Ortiz, Ph.D. Student; Adam Stoklosa, Ph.D. Student; Ashley Hiatt, M.S. Student; Dr. Kaho Kwok, Ph.D. Research Associate Sponsor: Available for sponsorship Objective: Determination of the impact of deliquescence in the chemical and physical stability of multicomponent food systems. Progress: We are investigating the fundamentals and consequences of deliquescence in food systems. In collaboration with a researcher in the Industrial and Physical Pharmacy Department, we have demonstrated that deliquescence lowering occurs in mixtures of deliquescent ingredients and that reaction rates and kinetics are influenced by this deliquescence lowering. This has relative importance for the formulation, sequencing, blending, storage, packaging, and stability of dry ingredient mixtures and final food products. Status: Active. Manuscript published (A.21) and in press (B.9, 10 and 12).

20. Molecular Dynamics Simulation of Polypeptides Tethered to Surface

P.I.: G. Narsimhan Researchers: Xiaoyu Wu, Ph.D. Student, Hector Chang, Research Assistant Sponsor: Army Natick Research Lab Objective: (1) Conduct Molecular Dynamics (MD) simulations for a antimicrobial peptide Cecropin P1 C adsorbed to silica surface to determine its equilibrium secondary and tertiary conformations (2) Calculate the potential energy of adsorption of the peptide on the silica surface (3) Conduct MD simulation of Cecropin P1 tethered at the C terminal to polyethylene oxide linker which is bound to the silica surface.

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Progress: A MD simulation algorithm was developed using AMBER. MD simulation was carried out for Cecropin P1 and Cecropin P1 C in solution as well as Cecropin P1 C adsorbed onto silica surface as well as for the case of polypeptide tethered to silica surface with Polyethylene oxide (PEO) linker. In addition, the effect of ionic strength on the conformation of Cecropin P1 in solution was investigated. The simulation results showed an equilibrium structure consisting of two α helix regions with a sharp bend for Cecropin P1 C. % α helix of the equilibrium structure is highest for Cecropin P1 in the presence of 0.12M salt as a result of shielding of electrostatic interactions, followed by Cecropin P1 C and Cecropin P1. At higher temperatures there was a loss of α helical content resulting in unfolding of the hinge. The conformation of adsorbed Cecropin P1 C on silica surface indicated a lower α helix content compared to that in solution. In addition, the end to end distance of adsorbed Cecropin P1 C on silica surface was found to be larger compared to that in solution. The equilibrium conformation of Cecropin P1 C tethered to silica surface with PEO linker is found to have less α helical content compared to adsorbed polypeptide though the former was more compact than the latter. Status: Active. Manuscript published (A.26).

21. Investigation of the Conformation of Model Polypeptides using Molecular Dynamics Simulation

P.I.: G. Narsimhan Researcher: Xiaoyu Wu, Ph.D. Student Sponsor: Army Natick Research Lab Objectives: (1) Molecular dynamics (MD) simulation of peptides consisting of five to fifteen amino acids such as lysine and serine in an aqueous medium to determine their equilibrium conformations. (2) MD simulations for (i) peptides consisting of different lengths of a single amino acid (lysine or serine) and (ii) peptidic diblock copolymer consisting of these two amino acids in varying architectures. Progress: Molecular dynamics simulations have been conducted for model polypeptides. Two different MD procedures were followed. In the first,

the simulation was conducted at 300K for 15 ns. In the second, Replica Exchange Molecular Dynamics (REMD) simulation procedure was followed in which the simulation was conducted for 5 ns for eight different temperatures (in the range of 270 to 570 K). In order to prevent the polypeptide from getting trapped in a local minimum, the trajectories of neighboring temperatures were exchanged after 1 ps

with Boltzmann probability ( )exp E kT− Δ . The comparison of the two structures at the lowest energy indicated that they are close. Because of molecular flexibility, α helical content of model peptides is found to be very low. Status: Active. Manuscript published (A.27).

22. Ecotype-Strain Specificity in S. Meliloti-M. Truncatula Interactions

P.I.: B. Reuhs Researcher: Jae Wook Yoon, Ph.D. Student Sponsor: NSF Objectives: (1) Dissection of the biochemical and genetic basis for compatible S. meliloti-M. truncatula symbiosis. (2) Structural characterization of specific oligosaccharide signal-molecules. (3) Genetic analysis of the plant response to compatible and incompatible symbiotic infection. (4) Role of lipopolysaccharides in successful establishment of infection. Progress: Legumes may enter into a symbiotic association with gram-negative, nitrogen-fixing bacteria. Molecular signals are instrumental in the establishment of symbiosis, and bacterial extracellular polysaccharides (EPS) promote the infection process in Sinorhizobium meliloti-Medicago sativa (alfalfa) symbiosis. Purified EPS shows signal activity at 10-11 M. This project focuses on ecotype-strain specificity in S. meliloti-M. truncatula interactions. M. truncatula is used because it is closely related to alfalfa and it is the subject of a worldwide genomics project. S. meliloti strains NRG185 and NRG34 infect M. truncatula ecotype A17 (compatible), but fail to establish nitrogen-fixing nodules on ecotype A20 at 21 days post infection (incompatible). Importantly, the phenotypes are reversed with S. meliloti strains NRG247 and Rm41. We have determined that infectivity is EPS-

47

dependent, and have found a correlation between the EPS structure and the host specificity of the bacterial strain. We have successfully constructed a compatible derivative of an incompatible strain with a subclone of EPS genes from a compatible wild type. Recently we have determined the subpopulation of oligosaccharides from each strain by MALDI-TOF MS. We have also determined that the production of the oligosaccharides is modified in response to plant signal molecules. Status: Active.

23. Phase Shift in Sinorhizobium sp. NGR234-Cowpea Symbiosis

P.I.: B. Reuhs Researcher: Jae Wook Yoon, Ph.D. Student Sponsor: Available for sponsorship Objectives: (1) Determination of structural changes associated with phase shift and nol mutations in Sinorhizobium sp. NGR234. (2) Identification of the avirulence factor from wild-type S. fredii. (3) Structural characterization of novel polysaccharides that appear to be “infection-state” surface components. (4) Extension of the study to phase shift mutants of Sinorhizobium strains. Progress: Gram-negative bacteria often undergo physiological changes when they enter into an infection state in a higher organism. The “phase shift” involves numerous genes and results in structural changes in the bacterial cell wall. We have focused on mutations that directly affect the expression of bacterial cell-surface polysaccharides, and we have determined that many of the changes associated with specific mutations are similar to the phase shift changes wild-type cells undergo during infection. We have also determined the structures of two novel polysaccharides that appear to be bacteroid-specific (i.e., infection state) surface components of Sinorhizobium strains and which are abnormally expressed in specific mutants. Status: Active.

24. Pectin Structure and Product Quality in Tomato Processing

P.I.: B. Reuhs Researchers: Amanda Deering, Ph.D. Student; Andrew Curtis, M.S. Student Sponsor: Available for sponsorship Objectives: (1) Purification of pectin from tomatoes that have been subjected to hot break or cold break processing. (2) Determination of correlation between the extent of pectin polymerization and crosslinking and paste/juice quality. (3) Development of a simple assay to correlate tomato quality and pectin structure. (4) Extension of the project to one other fruit (cranberry). Progress: The preparation of tomato paste is an important element of tomato processing in the food industry. We have examined the effect of different processing techniques on the quality of the tomato product and the extent of pectin polymerization (i.e., size) and crosslinking (i.e., complexing). We also hope to establish a correlation between the quality of pectin in unprocessed tomatoes and end-product quality. The project is now focused on the differences in the pectin from green tomatoes and ripe tomatoes. Status: Active. Manuscript published (A.28).

25. Stability of E. Coli and Other Human Pathogens on Fresh Produce

P.I.: B. Reuhs Co-P.I.: R. Turco (Department of Agronomy, Purdue University) Researchers: Amanda Deering, Ph.D. Student; Andrew Curtis, M.S. Student; and Jae Wook Yoon, Ph.D. Student Sponsor: USDA-CSREES Objectives: (1) Examination of bacterial stability during transfer from initial contamination source through irrigation system to vegetable production site. (2) A study of the mobility and stability of bacterial cells on the roots and leaves of fresh produce. (3) An analysis of the efficacy of decontamination systems on fresh produce.

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Progress: We are using bioluminescent cells to track colonization along the growing root during the first 20 days of plant development. We have determined various potential carbon sources for the human pathogens in the plant environment. Status: Active.

26. Ecotype-Strain Specificity in S. Meliloti-M. Truncatula Interactions

P.I.: B.L. Reuhs Researcher: Jae Wook Yoon, Ph.D. Student Sponsor: NSF Objectives: (1) Dissection of the biochemical and genetic basis for compatible S. meliloti-M. truncatula symbiosis. (2) Structural characterization of specific oligosaccharide signal-molecules. (3) Genetic analysis of the plant response to compatible and incompatible symbiotic infection. (4) Role of lipopolysaccharides in successful establishment of infection. Progress: Legumes may enter into a symbiotic association with gram-negative, nitrogen-fixing bacteria. Molecular signals are instrumental in the establishment of symbiosis, and bacterial extracellular polysaccharides (EPS) promote the infection process in Sinorhizobium meliloti-Medicago sativa (alfalfa) symbiosis. Purified EPS shows signal activity at 10-11 M. This project focuses on ecotype-strain specificity in S. meliloti-M. truncatula interactions. M. truncatula is used because it is closely related to alfalfa and it is the subject of a worldwide genomics project. S. meliloti strains NRG185 and NRG34 infect M. truncatula ecotype A17 (compatible), but fail to establish nitrogen-fixing nodules on ecotype A20 at 21 days post infection (incompatible). Importantly, the phenotypes are reversed with S. meliloti strains NRG247 and Rm41. We have determined that infectivity is EPS-dependent, and have found a correlation between the EPS structure and the host specificity of the bacterial strain. We have successfully constructed a compatible derivative of an incompatible strain with a subclone of EPS genes from a compatible wild type. Analysis of the EPS from the construct is a priority for the coming year. Recently we have determined the subpopulation of oligosaccharides from each

strain by MALDI-TOF MS. We have also determined that the production of the oligosaccharides is modified in response to plant signal molecules. Status: Active.

27. Phase Shift in Sinorhizobium Sp. NGR234- Cowpea Symbiosis

P.I.: B.L. Reuhs Researchers: Jae Wook Yoon, Ph.D. Student Sponsor: Available for sponsorship Objectives: (1) Determination of structural changes associated with phase shift and nol mutations in Sinorhizobium sp. NGR234. (2) Identification of the avirulence factor from wild-type S. fredii. (3) Structural characterization of novel polysaccharides that appear to be “infection-state” surface components. (4) Extension of the study to phase shift mutants of Sinorhizobium strains. Progress: Gram-negative bacteria often undergo physiological changes when they enter into an infection state in a higher organism. The “phase shift” involves numerous genes and results in structural changes in the bacterial cell wall. We have focused on mutations that directly affect the expression of bacterial cell-surface polysaccharides, and we have determined that many of the changes associated with specific mutations are similar to the phase shift changes wild-type cells undergo during infection. We have also determined the structures of two novel polysaccharides that appear to be bacteroid-specific (i.e., infection state) surface components of Sinorhizobium strains and which are abnormally expressed in specific mutants. Status: Active.

28. High-Value Corn Starch

P.I.: C. Weil Collaborator: L. Mauer, Y. Yao Researchers: Alona Chernyshova, M.S. Student

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Sponsor: Whistler Center, Consortium for Plant Biotechnology Research Objectives: Genetics and mutagenesis are used to develop maize lines that produce specialized corn starches. The working hypothesis is that maize mutants can produce starch in the kernel that has some of the same properties currently obtained by chemical modification. These mutants would, therefore, reduce processing time, cost, and variability. A second objective is to screen mutants for more digestion-resistant cooked starch, and a third is to screen for more rapidly digesting starch for use as a biofuel feedstock. Large populations of mutagenized seeds are being developed in the inbred maize lines W22 and B73. We have screened ~500 families of these seed and identified mutants that slow digestion to a steady release that eventually reaches normal levels of overall glucose release, and identified other lines where there is more digestion in 20 minutes than normal starch achieves in 2 hours. We now want to understand what has been altered in these lines (e.g., starch structure? interacting protein?). Progress: We have identified ~100 families segregating for altered digestion rate (analyzing both cooked and raw flour). We have coupled NIR spectroscopy with a two enzyme digestion and glucometry, allowing us to control more precisely for input starch and consistent mixing. We are identifying homozygotes from these families for more detailed genetic and chemical analysis, Understanding differences in non-starch components that alter starch digestibility also requires a more accurate understanding of differences in proteins that interact with the starch in flour. We are initiating studies to examine the endosperm proteome of rapidly and slowly digesting starch mutants using stable isotope labeling and mass spectrometry. Status: Active.

29. Genes Controlling Starch Channelization

P.I.: C. Weil Collaborator: J.N. BeMiller Sponsor: Available for sponsorship

Progress: In conjunction with Yenny Widya and Dr. BeMiller, we have been analyzing genetic changes associated with differences in the number of channels formed in starch channels. Previous data from the BeMiller lab had shown differences in channel number among inbred maize lines. Two of these inbreds, B73 and Mo17, are the source of recombinant inbred lines (RILs) that have been mapped extensively over the last several years. Using the data on how much actin can be extracted from channels in these recombinant inbred lines (the Relative Degree of Channelization), we have been able to use association mapping techniques to identify regions very likely to have genes that control channel formation. Interestingly, several of these regions contain actin and tubulin genes, and a number of others have genes that have endosperm morphology mutant phenotypes. As the maize genome is sequenced over the course of the next year, the details of the genes in these candidate regions will become clear and we will be able to test their specific roles in forming channels in maize starch granules. A better difference in channelization was observed between B73 and another inbred, Oh43. A set of 200 RILs has been developed at Cornell University from these two inbreds and these have been extensively genotyped. We are performing association analyses on these RILs as well, to correlate with the data obtained from Mo17. As a tool for these studies, we made a brittle1 brittle2 double mutant and, together with Dr. BeMiller analyzed the amyloplasts by SEM. These mutant amyloplasts appear unfilled and may lack starch entirely, facilitating the study of the cytoskeleton that surrounds them before they fill. Status: Active.

30. Genetic Interactions That Impact Starch Quantity and Quality

PI: C. Weil Researchers: Vijay Chaikam, Ph.D. Research Associate Progress: Many mutations show differences in the phenotypes they cause when they are moved into various genetic backgrounds. A highly diverse set of

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27 maize inbreds has been used to create a gene mapping resource called the Nested Association Mapping (NAM) panel. Together with Dr. G. Johal in the Botany Dept., Dr. Weil has developed a way to use the 6000 NAM lines to map genetic networks that alter how mutations affect traits. He and his Post Doctoral Vijay Chaikam have crossed the starch mutants ae1 and wx to these diverse inbreds to identify interacting genes that affect starch quantity and quality. Once the affects have been determined, the NAM populations will allow us to quickly identify and isolate novel genes that alter starch characteristics. Status: Active

31. Starch-Based Micro-Particulates

P.I.: Y. Yao Researcher: Dr. Weihong Min, Visiting Faculty Sponsor: Available for sponsorship Objectives: To make starch-based microparticulates that can: 1) be resistant to heat-moisture treatment encountered in food processing, 2) release encapsulated compounds (e.g. polyphenols or lipids) when subjected to the digestion by amylase encountered in the GI tract. Progress: Progress has been made to use starch-based materials to prepare microparticles and microcapsules. These microcapsules are partially resistant to boiling and can be effectively disrupted to release encapsulated oil by an Englyst-type enzyme digestion procedure. The procedure of microparticle and microcapsule preparation is emulsion-based, using fine-tuned starch structures to ensure suitable solidification. Status: Active.

32. Carbohydrate-Based Colloidal Assemblies to Prolong Nisin Activity Against Listeria Monocytogenes

P.I.s: Y. Yao, A. Bhunia Researcher: Lin Bi, Ph.D. Student

Objective: To develop carbohydrate-based emulsions that can effectively bind nisin and realize its prolonged efficacy against Listeria monocytogenes. Progress: We have prepared emulsions using starch-OS, PG-OS, and Tween 20 to complex nisin. This research proved that PG-OS nanoparticles are more effective than the other two types of emulsifiers. As shown in the figure, after 20 days of storage, the retained nisin activity in PG-OS emulsion was much higher than that of free nisin and emulsions prepared using WCS-OS, Tween 20, and native PG and WCS.

The methodology developed in this study has the potential to prolong the inhibition effect of nisin on the growth of Listeria monocytogenes on the surface of foods, such as deli meats, or in liquid foods such as milk. Status: Active.

33. Phytoglycogen Octenyl Succinate and ε-Polylysine to Enhance Lipid Oxidative Stability in Emulsions

P.I.s: Y. Yao, F. San-Martin (Department of Food Science) Researcher: Siqi L. Scheffler, M.S. student; Xue Wang, Visiting Scholar; Lei Huang, Visiting Scholar Objective: The goal is to evaluate the functionality of a dendrimer-like carbohydrate nanoparticle, phytoglycogen octenyl succinate (PG-OS), to stabilize lipid in emulsions. Progress: PG-OS and ε-polylysine were used to form oil-in-water emulsions with enhanced lipid oxidative stability. PG-OS had a dispersed molecular

Day 0         Day 20

Free Nisin

PG‐OS

WCS‐OS

Tween 20

Native PG

Native WCS

A: inhibitory zones of nisin preparations stored in an diffusion model system

B: inhibitory zones of nisin preparations stored in a non‐diffusion reference system

PG‐OS: phytoglycogen octenyl succinate

WCS: waxy corn starch octenyl succinate

A B A B

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density nearly 20 times that of waxy corn starch octenyl succinate (WCS-OS). Fish oil-in-water emulsions were prepared using PG-OS, WCS-OS, and Tween 20, stored at 55o C for 6 days. The accumulation of hydroperoxide and thiobarbituric acid reactive substances (TBARS) was monitored. Results indicated that PG-OS may lead to high lipid oxidative stability, and that the addition of ε-polylysine may further improve the oxidative stability of emulsions. It was considered that an interfacial complex layer was formed comprised of both PG-OS and ε-polylysine. This layer provides physical and electrostatic barriers against pro-oxidative compounds. Status: Completed. Manuscript published (A.41).

34. Interfacial Adsorption of Amphiphilic Carbohydrate Nanoparticles

P.I.s: Y. Yao Researcher: Hua Chen, Ph.D. Student, Lei Huang, Visiting Scientist Objective: To evaluate the interfacial adsorption of phytoglycogen octenyl succinate (PG-OS) and the basis for its functionalities in emulsion. Progress: The interfacial adsorption of PG-OS nanoparticles in emulsions was evaluated using three methods: (1) cryo-TEM imaging, (2) dynamic light scattering (DLS) analysis of particle size distribution, and (3) polysaccharide analysis of separated aqueous phase. For DLS and polysaccharide analysis, the partition coefficient of nanoparticles at the interface and aqueous phase (PINT/AQU) was used to indicate

the interfacial adsorption. The figure below is the cryo-TEM image of emulsion droplets and PG-OS nanoparticles in emulsions. For Tween 20-stabilized droplets, the surface is rather smooth, suggesting a very thin interfacial layer formed by evenly distributed small surfactant molecules. In contrast, the surface of droplets stabilized using PG-OS nanoparticles is rough, suggesting interfacial coverage of nanoparticles. More importantly, the structure of nanoparticles significantly affected their interfacial behavior. For PG-OS (DS 0.0136), almost all nanoparticles were adsorbed at the surface of droplets and the number of non-adsorbed nanoparticles was negligible. However, in the case of PG-OS (DS 0.0492), due to higher DS there was much reduced interfacial coverage and substantial amount of non-adsorbed nanoparticles in the aqueous phase.

Status: Active

PG‐OS Tween 20 

Cryo-TEM images of emulsion droplets stabilized using PG-OS nanoparticles with different DS values and Tween 20. Droplets and nanoparticles are indicated. PG-OS/oil mass ratio = 2/1. Tween 20/oil mass ratio = 1/5. Scale bar represents 200 nm

droplets

droplets

PG‐OS(DS  0.0136)

PG‐OS(DS  0.0492)

droplets

nanoparticle

nanoparticles

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PUBLICATIONS AND OTHER SCHOLARLY ACTIVITIES

A. Papers, Books, Book Chapters, and Patent Applications Published

BeMiller

1. J.N. BeMiller, R. L. Whistler. Starch: Chemistry and Technology, 3rd Ed., Academic Press.

2. J.N. BeMiller. One hundred years of commercial food carbohydrates in the United States. Journal of Agricultural and Food Chemistry 57:8125-8129.

3. K.C. Huber, J.N. BeMiller. Modified starch: Chemistry and properties. In: Starches: Characterization, Properties, and Applications, A.C. Bertonlini, ed., CRC Press, Boca Raton, pp. 145-203.

4. J.N. BeMiller. Polysaccharides. In: Encyclopedia of Life Science, John Wiley, Chichester.

Campanella

5. G. Chen, D.E. Maier, O.H. Campanella, P.S. Takhar. Modeling of moisture diffusivities for components of yellow-dent corn kernels. Journal of Cereal Science 50: 82-90.

6. O.H. Campanella, C. Rovedo, J. Bichier, F. Pandelaers. Plant automation for automatic batch retorts. In: Engineering Aspects of Thermal Food Processing, Simpson, R. ed., CRC Press, Boca Ranton, pp.463-490.

7. Y. Zhang, S. Simsek, O.H. Campanella, J. Ohm, H. Chang, B.L. Reuhs, M. Mergoum. Rheological changes in refrigerated dough during storage in relation to proteins. Journal of Food Processing Engineering (published online July 28, 2009).

8. D.A. Pai, O.A. Blake, B.R. Hamaker, O.H. Campanella. Importance of extensional rheological properties on fiber-enriched corn extrudates. Journal of Cereal Science 50:227-234.

9. M.G. Abiad, M.T. Carvajal, O.H. Campanella. A review on methods and theories of to describe the glass transition phenomenon: applications in food and pharmaceutical products. Food Engineering Reviews 1:105-132.

10. S. Basu, M. Diwan, M.G. Abiad, Y. Zheng, O.H. Campanella, A. Varma. Transport characteristics of dehydrogenated ammonia borane and sodium borohydride spent fuels. International Journal of Hydrogen Energy 35:2063-2072.

11. R. Arnold, P.H.S. Santos, T. Kubal, O.H. Campanella, W.E. Anderson. Investigation of gelled JP-8 and RP-1 fuels. In: Proceedings of the World Congress on Engineering and Computer Science 2009, World Congress on Engineering and Computer Science, San Francisco, CA, ed., Newswood Limited, pp. 63-68.

See Hamaker papers 12 and 20, Reuhs paper 30.

Hamaker

12. A.M. Matalanis, O.H. Campanella, B.R. Hamaker. Storage retrogradation behavior of sorghum, maize and rice starch pastes related to amylopectin fine structure. Journal of Cereal Science 50:74-81.

13. J. Liu, L. Fei, M. Maladen, B.R. Hamaker, G. Zhang. Iodine binding property of a ternary complex consisting of starch, protein, and free fatty acids. Carbohydrate Polymers 75:351-355.

14. D.J. Rose, A. Keshavarzian, J.A. Patterson, M. Venkatachalam, P. Gillevet, B.R. Hamaker. 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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15. B.L. Nichols, R. Quezada-Calvillo, C.C. Robayo-Torres, Z. Ao, B.R. Hamaker, N.F. Butte, J. Marini, F. Jahoor, E.E. Sterchi. Mucosal maltase-glucoamylase plays a crucial role in starch digestion and prandial glucose homeostasis of mice. Journal of Nutrition 139:684-690.

16. A.L. Sands, H.J. Leidy, B.R. Hamaker, P. Maguire, W.W. Campbell. Consumption of the slow-digesting waxy maize starch leads to blunted plasma glucose and insulin response but does not influence energy expenditure or appetite in humans. Nutrition Research 29:383-390.

17. G. Zhang, B.R. Hamaker. Slowly digestible starch: concept, mechanism a proposed extended glycemic index. Current Reviews in Food Science and Nutrition 49:852-867.

18. D.J. Rose, K. Venema, A. Keshavarzian, B.R. Hamaker. 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. On-line.

19. G. Zhang, Z. Ao, B.R. Hamaker. Controlling the delivery of glucose in foods. In: Designing Functional Foods: Measuring and Controlling Food Structure Breakdown and Nutrient Absorption, D.J. McClements and E.A. Decker, eds., Woodhead Publishing Ltd., Cambridge, UK, pp. 547-571.

20. B.R. Hamaker, O.H. Campanella, L.J. Mauer, C. Mejia. Leavened products made from non-wheat cereal proteins. 2009. US Patent.

See Campanella paper 8.

Janaswamy

See Yao papers 39 and 40.

Mauer

21. J. Ortiz, U. Kester, L. Taylor, L.J. Mauer. Interaction of environmental moisture with powdered green tea formulations: relationship between catechin stability and moisture-induced phase transformations. Journal of Agricultural and Food Chemistry 57:4691-4697.

22. L.J. Mauer, A. Chernyshova, A. Hiatt, A. Deering, R. Davis. Melamine detection in infant formula powder using near- and mid-infrared spectroscopy. Journal of Agricultural and Food Chemistry 57:3974-3980.

23. S. Ravindranath, L.J. Mauer, D.R. Chitrita, J. Irudayaraj. Biofunctionalized magnetic nanoparticle integrated mid-infrared pathogen sensor for food matrixes. Analytical Chemistry 81:2840-2846.

24. S. Kim, B. Schuler, J. Auer, A. Terekhov, L.J. Mauer, L. Perry, B. Applegate. A rapid bioluminescence-based assay for enumeration of lytic bacteriophage. Journal of Microbiological Methods 79:18-22.

See Hamaker paper 20.

Narsimhan

25. G. Narsimhan. Stability of thin emulsion film between two oil phases with a viscoelastic liquid-liquid interface. Journal of Colloid and Interface Science 330:494-500.

26. X. Wu, G. Narsimhan. Effect of surface concentration on secondary and tertiary conformational changes of lysozyme adsorbed on silica nanoparticles. Biochimica et Biophysical Acta 1784:1694-1701.

27. X. Wu, G. Narsimhan. Coarse grain molecular dynamics simulation for the prediction of tertiary conformation of lysozyme adsorbed on silica surface. Molecular Simulation 35:974-985.

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Reuhs

28. H. Chong, S. Simsek, B.L. Reuhs. Analysis of cell-wall pectin from hot and cold break tomato preparations. Food Research International 42:770-772.

29. L. Perry, P. SanMiquel, U. Minocha, A. Terekhov, M. Shroyer, L. Farris, N. Bright, B.L. Reuhs, B. Applegate. Sequence analysis of Escherichia coli O157:H7 bacteriophage φV10 and identification of a phage-encoded immunity protein that modifies the O157 antigen. FEMS Microbiology Letters 292:182-186.

30. S. Simsek, B. Mert, O.H. Campanella, B.L. Reuhs. Chemical and rheological properties of bacterial succinoglycan with distinct structural characteristics. Carbohydrate Polymers 76:320-324.

31. X. Zhao, D. Shi-Jian, G. Tao, R. Xu, M. Want, B.L. Reuhs, Y. Yang. Influence of phospholipase A2 (PLA2)-treated dried egg yolk on wheat dough rheological properties. LWT – Food Science and Technology 43:45-51.

32. Y. Su, X. Yin, S. Rao, Y. Cai, B.L. Reuhs, Y. Yang. Natural colourant from Shiraia bambusicola: stability and antimicrobial activity of hypocrellin extract. International Journal of Food Science & Technology 44:2531-2537.

33. S. Simsek, T. Ojanen-Reuhs, C. Marie, B.L. Reuhs. An apigenin-induced decrease in K-antigen production by Sinorhizobium sp. NGR234 is y4gM- and nodD1-dependent. Carbohydrate Research 344:45-51.

Weil

34. C.F. Weil. Too many ends: aberrant transposition. Genes & Development 23:1032-1036.

35. C.F. Weil. TILLING in grass species. Plant Physiology 49:158-164.

36. C.F. Weil. EMS mutagenesis and point mutation discovery. Biotechnology in Agriculture and Forestry 63:161-171.

37. M. Popelka, M. Tuinstra, C.F. Weil. Discovering genes for abiotic stress tolerance in crop plants. In: Genes for Plant Abiotic Stress, M. Jenks, A. J. Wood eds., Wiley-Blackwell, Ames, IA. pp. 281-302.

Yao

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

39. B.E. Hickman, S. Janaswamy, Y. Yao. Properties of starch subjected to partial gelatinization and beta-amylolysis. Journal of Agricultural and Food Chemistry 57:666-674.

40. B.E. Hickman, S. Janaswamy, Y. Yao. Autoclave and β-amylolysis lead to reduced in vitro digestibility of starch. Journal of Agricultural and Food Chemistry 57:7005-7012.

41. S.L. Scheffler, X. Wang, L. Huang, F. San-Martin Gonzalez, Y. Yao. Phytoglycogen octenyl succinate, an amphiphilic carbohydrate nanoparticle, and -polylysine to improve lipid oxidative stability of emulsions. Journal of Agricultural and Food Chemistry 58:660–667.

B. Papers and Book Chapters In Press

BeMiller

1. Y. Widya, N. Gunawan, J.N. BeMiller. Methods for determination of the relative average number of channels per maize starch granule and digestion of raw granules of mutant maize cultivars by amyloglucosidase. Cereal Chemistry.

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2. I. Amelia, J.N. BeMiller. Preparation of nonfragmented, completely amorphous, pregelatinized maize starches and determination of the effects of fragmentation on the adhesiveness of their pastes. Starch/Stärke.

Campanella

3. P.H.S. Santos, R. Arnold, W. E. Anderson, M. A. Carignano, O.H. Campanella. Rheology of JP-8/SiO2 and RP-1/SiO2 Gels. IAENG Transactions on Engineering Technologies, v.4.

4. M. Kale, D. Pai, B.R. Hamaker, O.H. Campanella. Incorporation of fibers in foods, a food engineering challenge. In: New Challenges in Food Engineering. Aguilera, J.L., Barbosa-Canovas, G.V., and Welty, J., eds.

5. D.C. Gonzalez, N. Khalef, K. Wright, M.R. Okos, B.R. Hamaker, O.H. Campanella. Physical aging of processed fragmented biopolymers. Journal of Food Engineering.

6. M.G. Abiad, O.H. Campanella, M.T. Carvajal. Assessment of thermal transitions by dynamic mechanical analysis (dma) using a novel disposable powder holder. Pharmaceutics.

Hamaker

7. M. Venkatachalam, M.R. Kushnick, G. Zhang, B.R. Hamaker. Biopolymer-entrapped starches as a novel approach to vary blood glucose profiles, Journal of the American College of Nutrition.

8. D. Rose, J.A. Patterson, B.R. Hamaker. 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 Agriculture and Food Chemistry.

See Campanella papers 4 and 5.

Mauer

9. L.J. Mauer, L.S. Taylor. Deliquescence of pharmaceutical systems. Pharmaceutical Development and Technology (early online November 6, 2009).

10. A. Hiatt, L.S. Taylor, L.J. Mauer. Effects of co-formulation of amorphous maltodextrin and deliquescent sodium ascorbate on moisture sorption and stability. International Journal of Food Properties.

11. A. Stoklosa, I. Weiss, B. Bugbee, M. Perchonok, L.J. Mauer. Composition and functional properties of Apogee and Perigee compared to common terrestrial wheat cultivars. International Journal of Food Properties.

12. L.J. Mauer, L.S. Taylor. Water-solids interactions: Deliquescence. Annual Review of Food Science and Technology.

Narsimhan

13. G. Narsimhan. Analysis of creaming and formation of foam layer in aerated liquid. Journal of Colloid and Interface Science.

Weil

14. C.F. Weil, R. Monde EMS mutagenesis and point mutation discovery. In: Molecular Genetic Approaches to Maize Improvement, B. Larkins and A. Kriz eds., Springer-Verlag, Amsterdam.

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C. Papers Presented at Meetings, Conferences, and Invited Public Lectures

January

1. B.R. Hamaker. Carbohydrates and health, Carbohydrate Symposium, Solae Company, St. Louis, MO.

March

2. C.F. Weil. Mutant-assisted exploration of natural variation underlying R gene-mediated immunity in maize, Maize Genetics Conference, St. Charles, IL.

3. B.R. Hamaker. Considerations and strategies to moderating the digestibility of rice starch to improve its glycemic index, Rice Technical Working Group annual meeting, New Orleans, LA.

4. B.R. Hamaker. Some potential ways to slow starch digestion, Starch Workshop, University of Guelph, Guelph, Canada.

5. K. Kwok, L.J. Mauer, L. Taylor. Deliquescence of pharmaceutical and food ingredients: The effect of relative humidity on the chemical stability of the sucrose-citric acid system. Abstracts of Papers, 237th ACS National Meeting, Salt Lake City, UT.

April

6. K. Gill, S. Janaswamy, O.H. Campanella, R. Pinal. Polymeric cocrystals for drug delivery: viscoelastic characterization. Conference of Food Engineering CoFE 09, Columbus, OH.

7. P.H. Santos, M.A. Carignano, O.H. Campanella. Colloidal gels: Interplay between particle size and interaction range. Conference of Food Engineering, Columbus, OH.

June

8. P.H. Santos, M.A. Carignano, O.H. Campanella. The effect of particle size and interaction range on the rheological properties of colloidal gels. 13th IACIS International Conference on Surface and Colloid Science, New York, NY.

9. Y. Zhang, O.H. Campanella, J. Ohm, M. Mergoum, S. Simsek. Fundamental rheology and protein composition changes in refrigerated dough. Institute of Food Technologists Annual Meeting, Anaheim, CA.

10. Y. Zhang, S. Simsek, O.H. Campanella. Changes of polysaccharides in refrigerated dough system during storage. Institute of Food Technologists Annual Meeting, Anaheim, CA.

11. A. Shah, O.H. Campanella, B.R. Hamaker. Conjugated linoleic acid (CLA), nanoscale self-assembling complex for healthy nutrient delivery. Institute of Food Technologists Annual Meeting, Anaheim, CA.

12. M. Abiad, L. Mosharraf, O.H. Campanella, B.R. Hamaker. Glass transition and moisture effects on gluten-starch dough systems. Institute of Food Technologists Annual Meeting, Anaheim, CA.

13. A. Kaur, J. Patterson, B.R. Hamaker. In vitro comparison of properties of slowly fermentable dietary fibers using a batch fecal fermentation system. Institute of Food Technologists Annual Meeting, Anaheim, CA.

14. L.J. Mauer, A. Hiatt, A. Chernyshova, R. Davis, A. Deering. Melamine detection in infant formula powder using Fourier transform infrared spectroscopy. Institute of Food Technologists Annual Meeting, Anaheim, CA.

15. L. Taylor, K. Kwok, A. Stoklosa, D. Nivens, L.J. Mauer. Deliquescence of pharmaceutical and food ingredients: The relationship between relative humidity and surface properties of single and binary systems. Institute of Food Technologists Annual Meeting, Anaheim, CA.

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16. L.J. Mauer, J. Ortiz, L. Taylor. Relationship between catechin stability and moisture-induced phase transformations in powdered green tea formulations. Institute of Food Technologists Annual Meeting, Anaheim, CA.

17. L. Taylor, K. Kwok, L.J. Mauer. Deliquescence of pharmaceutical and food ingredients: Phase transition of model systems and moisture sorption studies. Institute of Food Technologists Annual Meeting, Anaheim, CA.

18. M. Loewen, A. Hiatt, L.J. Mauer, L. Taylor. Influence of deliquescence, formulation and storage conditions on stability of vitamin C in commercially available supplement powders. Institute of Food Technologists Annual Meeting, Anaheim, CA.

19. A. Stoklosa, K. Kwok, D. Nivens, L. Taylor, L.J. Mauer. Atomic force microscopy investigation of deliquescence lowering induced by capillary condensation in binary crystalline mixtures. Institute of Food Technologists Annual Meeting, Anaheim, CA.

20. L. Taylor, K. Kwok, L.J. Mauer. Deliquescence of pharmaceutical and food ingredients: The effect of relative humidity on the chemical stability of the sucrose-citric acid system. Institute of Food Technologists Annual Meeting, Anaheim, CA.

21. L. Taylor, L.J. Mauer. Fundamentals, effects and consequences of deliquescence in multicomponent food systems. Institute of Food Technologists Annual Meeting, Anaheim, CA.

22. A. Hiatt, L.J. Mauer, L. Taylor. Influence of different vitamin forms on deliquescence behavior and chemical stability of vitamin C. Institute of Food Technologists Annual Meeting, Anaheim, CA.

23. R. Davis, Y. Burgula, B.L. Reuhs, L.J. Mauer. Detection of live and dead Salmonella enterica from chicken breast using filtration and dynabeads assays followed by Fourier transform infrared (FTIR) spectroscopy. Institute of Food Technologists Annual Meeting, Anaheim, CA.

24. R. Davis, Y. Burgula, A. Deering, J. Irudayaraj, B.L. Reuhs, L.J. Mauer. Identification, enumeration, and differentiation of live and dead Escherichia coli O157:H7 in ground beef using Fourier transform infrared (FTIR) spectroscopy and a portable IR sensor. Institute of Food Technologists Annual Meeting, Anaheim, CA.

25. A. Deering, B.L. Reuhs, L.J. Mauer. Differentiation between live and dead bacterial cells using FT-IR spectroscopy and comparison of detection limits with quantitative polymerase chain reaction (PCR) (qPCR). Institute of Food Technologists Annual Meeting, Anaheim, CA.

26. A. Kothapalli, R. Ma, M. Morgan, K. Hayes, L.J. Mauer, G. Sadler. Bioactive packaging: Novel lactase immobilization using energy-curable resin and effects on enzyme activity. Institute of Food Technologists Annual Meeting, Anaheim, CA.

27. L. Bi, G. Narsimhan, A. Bhunia, Y. Yao. Phytoglycogen-based dendritic polysaccharide binds nisin and offers prolonged inhibitory activity against Listeria monocytogenes. Institute of Food Technologists Annual Meeting, Anaheim, CA.

28. Y. Yao. What more can we get from genetic starch modifications. Institute of Food Technologists Annual Meeting, Anaheim, CA.

29. S. Scheffler, Y. Yao. Phytoglycogen octenyl succinate to form and stabilize oil in water emulsions. Institute of Food Technologists Annual Meeting, Anaheim, CA.

30. L. Bi, G. Narsimhan, A. Bhunia, Y. Yao. Phytoglycogen-based dendritic polysaccharide binds nisin and offers prolonged inhibitory activity against Listeria monocytogenes. Institute of Food Technologists Annual Meeting, Anaheim, CA.

31. B.R. Hamaker, D. Rose, Controlling fermentation in the colon through the design of dietary fibre, Dietary Fibre Forum, Wrexham, Wales.

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July

32. S. Janaswamy, K. Gill, O.H. Campanella, R. Pinal, D. Nivens. Polymeric cocrystals for drug delivery: X-ray fiber diffraction, viscoelastic and atomic force microscopy characterization. American Crystallographic Association, Toronto, Canada.

September

33. C.F. Weil. Mining Genetic Variation, University of Montana, Missoula, MT.

34. L. Huang, Y. Yao. Phytoglycogen, a dendritic polysaccharide nanoparticle, has unique hydrolysis pattern with amyloglucosidase. American Association of Cereal Chemists Annual Meeting, Baltimore, MD.

35. S. Scheffler, X. Wang, F. San Martin, Y. Yao. The anti-oxidation effect of polylysine in emulsions containing polyunsaturated fatty acids. American Association of Cereal Chemists International annual meeting, Baltimore, MD.

36. N. Bordenave, Y. Yao. Influence of starch structure on the swelling and leaching of starch microparticles. American Association of Cereal Chemists International annual meeting, Baltimore, MD.

37. A. Lin, Z. Ao, B. Nichols, R. Quezada-Calvillo, D. Rose, B.R. Hamaker. Starch digestion with human mucosal enzymes, American Association of Cereal Chemists International annual meeting, Baltimore, MD.

38. M. Benmoussa, B.R. Hamaker. Small scale and rapid starch isolation using a combination of ultrasound and sucrose gradient, American Association of Cereal Chemists International annual meeting, Baltimore, MD.

39. M. Cheng, B.R. Hamaker, G. Zhang. Sugar sensing by Caco-2/TC7 cells, American Association of Cereal Chemists International annual meeting, Baltimore, MD.

40. M. Kale, D. Pai, H. Chang, B.R. Hamaker, O.H. Campanella. Differences in rheological properties of various corn bran arabinoxylans, American Association of Cereal Chemists International annual meeting, Baltimore, MD.

41. B. Lee, B.R. Hamaker, S. Yoo. Production of slowly digestible starch with dual enzyme treatments, American Association of Cereal Chemists International annual meeting, Baltimore, MD.

42. P. Rumpagaporn, B.R. Hamaker. Alkali-extractable arabinoxylan xylanase-hydrolyzates from corn, wheat and rice brans and their in vitro fermentation by human fecal microbiota, American Association of Cereal Chemists International annual meeting, Baltimore, MD.

43. X. Shen, E. Bertoft, G. Zhang, B.R. Hamaker. Iodine binding of amylopectin to explore the flexibility of internal chains, American Association of Cereal Chemists International annual meeting, Baltimore, MD.

44. B.R. Hamaker, D. Pai, O.H. Campanella. High incorporation of cereal bran fibers into foods, American Association of Cereal Chemists International annual meeting, Baltimore, MD.

45. B.R. Hamaker, C.D. Mejia, M.A. Goodall, B.A. and Bugusu. Texture and cereal protein functionality, American Association of Cereal Chemists International annual meeting, Baltimore, MD.

October

46. S. Janaswamy, B.K. Patel, O.H. Campanella, B.R. Hamaker. A novel gelling system comprising corn arabinoxylan and locust bean gum. The Society of Rheology, 81st Annual Meeting, Madison, WI.

47. K. Gill, S. Janaswamy, O.H. Campanella, R. Pinal. Improved solubility of drug molecules by means of the development of polymeric cocrystals: A structural and rheological study. The Society of Rheology, 81st Annual Meeting, Madison, WI.

48. B.K. Patel, S. Janaswamy, O.H. Campanella. Gelation of iota-carrageenan at dilute concentrations: roles of urea and salt. The Society of Rheology, 81st Annual Meeting, Madison, WI.

49. K. Gill, S. Janaswamy, O.H. Campanella. Effect of Vitamin C on the structure and solution properties of iota-carrageenan. FiberNet/BioCAT Fiber Diffraction Workshop, Argonne National Laboratory, Chicago, IL.

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50. S. Janaswamy, R. Chandrasekaran. New thoughts on the old kappa-carrageenan molecular structure. FiberNet Fiber Diffraction Workshop, Argonne National Laboratory, Chicago, IL.

51. B.R. Hamaker. EU-funded BECOTEPS project workshop “Open Innovation – innovative projects with industry” relating the Whistler Center’s successes and challenges in conducting university-based research with industry, Brussels, Belgium.

52. B.R. Hamaker. Application of light scattering analysis to changes in food carbohydrate structures, Wyatt International Light Scattering Conference, Santa Barbara, CA.

November

53. K. Gill, S. Janaswamy, O.H. Campanella, R. Pinal. Polymeric cocrystals: A structural, calorimetric and rheological study, Center for Pharmaceutical Processing Research, West Lafayette, IN.

54. X. Wu, C. Mello, R. Nagarajan, G. Narsimhan. The effect of interactions with silica surface on the conformation of antimicrobial peptide Cecropin P1 using molecular dynamics simulation, American Institute of Chemical Engineers Annual Meeting, Nashville, TN.

55. B.R. Hamaker, G. Zhang, A. Lin. Controlling starch digestion rate and its potential physiologic effect. BioAsia – Starch Update, Bangkok, Thailand.

December

56. B.R. Hamaker. Glycemic response of whole grain foods. Dietary Fibre and Whole Grains, University of Groningen, Groningen, Netherlands.

E. GRADUATE DEGREES AWARDED

1. Adam Stoklosa, Ph.D., Characterization of Water-Solid Interactions in Powder Blends and Examining the Influence of Capillary Condensation on Deliquescence Lowering Using Atomic Force Microscopy, May.

2. Julieta Ortiz, Ph.D., Deliquescence in Multicomponent Food Systems, May.

3. Xiaoyu Wu, Ph.D., Investigation of Conformational Changes of Protein Adsorbed on Silica Nanoparticle Surface, May.

4. Mohamad Abiad, Ph.D., Thermal Properties of Powders, August.

5. Siqi Scheffler, M.S., Exploring Novel Strategies for Enhanced Emulsion Stability: the Functionalities of Amphiphilic Carbohydrate Nanoparticles and Epsilon-polylysine, August.

6. Matt Entorf, M.S., Characterization of Foam Stabilized by Surfactant/Starch Mixtures, August.

7. Azalenah Shah M.S.E., A Soluble Nanoscale Interaction between Starch, Protein and Lipid for Healthy Nutrient Delivery, August.

8. Alona Chernyshova, M.S., NIR Spectroscopy for Food Quality Applications, December.

9. Lisa Lamothe, M.S., Development of a Rapid Screening Method for Improved Breeder Popcorn Lines, December.

F. RECOGNITIONS, AWARDS, AND HONORS

1. Azalenah Shah, 2009 Women in Engineering Martha Dicks Stevens Travel Grant from Purdue

University

2. Azalenah Shah, 2009 Outstanding M.S. ABE graduate student

3. Lisa Mauer, University Faculty Scholar at Purdue

4. Lisa Mauer, Outstanding Counselor in Food Science

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5. Lisa Mauer, the David C. Pfendler Outstanding Undergraduate Counselor for the College of Agriculture

6. Bruce Hamaker, Outstanding Graduate Educator in Food Science

7. Clifford Weil, from Associate to Professor, Agronomy

8. Clifford Weil, Seeds of Success Research Award, Purdue University

9. Madhuvanti Kale, member of Food Science College Bowl Team, competing at the Institute of Food Technologists Annual Meeting, Anaheim, CA.

10. Madhuvanti Kale’s poster "Differences in rheological properties of various corn bran arabinoxylans" received the Isydore Hlynka Best Student Paper Award from the American Association of Cereal Chemists International Rheology Division for the best student presentation in the annual meeting.

11. Xinyu Shen shared first place with JF. Chauhan, University of Guelph, for the Carbohydrate Division paper competition, American Association of Cereal Chemists International annual meeting.

12. Mohamad Abiad, winning team, Student Soybean and Corn Innovation Contests, sponsored by the Indiana Soybean Alliance and the Indiana Corn Marketing Council

13. Lisa Mauer and Osvaldo Campanella, winning team advisors, Soybean and Corn Innovation

14. Lisa Mauer had her research on melamine detection featured in the New York Times science section

15. Bruce Hamaker, 2009-2010 Outstanding Graduate Educator Award for the College of Agriculture

16. Paulo Santos, paper awarded the “Best Student Paper Award of the International Conference on Chemical Engineering 2009” at the World Congress on Engineering and Computer Science

17. Ganesh Narsimhan has been elected as Fellow for 2010 of American Institute of Chemical Engineers by the Board of Directors. This is the highest grade of membership and testifies to the high esteem in which one is held by the peers for the distinctive professional accomplishments and contributions.

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G. SPECIAL EVENTS

Whistler Center Short Course, October 20-22, 2009 The Center offered a three-day Short Course October 20-22, 2009. Day 1 consisted of a general session. Advanced topical areas were presented on day 2 and 3, so that each participant could attend 4 advanced topic sessions of their choice.

Tuesday Sessions:

1. Introduction to structures and properties of polysaccharides, J.N. BeMiller

2. Polysaccharide architecture, R. Chandrasekaran

3. Starch granule structure and properties, J.N. BeMiller

4. Solution properties of polysaccharides, C. Yang

5. Chemical modification of polysaccharides, J.N. BeMiller

6. Enzymatic and physical modification of starch, Y. Yao

7. Sweeteners and polyols, Y. Yao

Wednesday and Thursday Breakout Sessions:

1. Advances in starch modification, J.N. BeMiller

2. Beverage emulsions, including nanoparticulates, G. Narsimhan

3. Polysaccharide architecture and functionality including starch, R. Chandrasekaran

4. Dietary fiber structure, form and incorporation into foods, M. Kale, B. Patel, B. Hamaker

5. Genetic modification of plant carbohydrates, Y. Yao, C. Weil

6. Complex carbohydrate structure analysis (non-starch), B. Reuhs

7. Glycemic carbohydrate digestion and physiologic consequences, A. Lin, B. Hamaker

8. Design of dietary fibers/prebiotics for colon function, A. Kaur, P. Rumpagaporn, B. Hamaker

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State of the Science: Slow Release Glycemic Carbohydrates and Physiologic Response Forum

November 18, 2009

This forum brought in experts in the field from Europe, Asia, Canada and the US to discuss and explore the current state of research on slowly digestible glycemic carbohydrates, potential physiologic benefit, and possibilities for controlled delivery of glucose.

FORUM AGENDA:

1. Bruce Hamaker, Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana. The USDA-funded project, introduction to research area, framing of the problem.

2. Bruce Hamaker, Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana. "State of the science: Slow release glycemic carbohydrates and physiologic response".

3. Thomas Wolever, University of Toronto, Toronto, Canada. “Glycemic Index: A valid and clinically useful measure of starch quality”.

4. Marion Priebe, University Medical Center Groningen (UMCG), Groningen, The Netherlands. “Digestion and absorption of nutrients (focus on carbohydrates), hormonal responses and interaction between carbohydrates with other nutrients”.

5. Buford Nichols, Baylor College of Medicine, Houston, Texas: “Glucogenesis from starch digestion”.

6. Undine Lehmann, Nestlé Research Center, Lausanne, Switzerland. “Industrial viewpoint of slowly digestible carbohydrates and potential applications”.

7. Genyi Zhang, Jiangnan University, Wuxi, China. “Slowly digestible starch”.

8. Michael Kushnick, Ohio University, Athens, Ohio. “Human response studies related to controlled slowly digestible starch”.

9. Young-Cheng Shi, Kansas State University, Manhattan, Kansas. “From the R&D viewpoint, how can controlled glycemic carbohydrate materials be produced?”.

BELFORT LECTURE

2009 Belfort Lecturer Dr. Glyn Phillips

Dr. Glyn Phillips gave a presentation "Tailoring Hydrocolloid Structures to Control Functionality" at the May 13, 2009 Belfort Lecture at Purdue University. Dr. Phillips is Chairman of Research Transfer Ltd, Phillips Hydrocolloids Research Ltd, the Cellucon Trust and the Wrexham Gums and Stabilisers Conferences. He is a Fellow and Visiting Professor at Glyndwr University (formally the North East Wales Institute) and a Consultant to several industrial organizations, including the Association for the International Promotion of Gums. Professor Phillips graduated from the University of Wales in Chemistry and holds a B.S., Ph.D. and Doctor of Science (D.Sc.) from this University, and is a Chartered Chemist and Fellow of the Royal Society of Chemistry. He has held positions as Executive Principal/Chief Executive of the North East Wales Institute and Chairman/Professor of Chemistry of the Department of Chemistry and Applied Chemistry, University of Salford, England; Foundation Vice Chancellor to set up the University of Benin, Nigeria, who on their 20th Anniversary conferred the degree of Doctor of Science Honoris Causa on Professor Phillips. His own University of Wales conferred upon him the degree of Doctor of Laws (LlD) Honoris Causa for "outstanding contributions to science and education". Professor Phillips’ research interests have centered upon carbohydrate and biomaterial systems, particularly on food hydrocolloids and medically-related biopolymers of connective tissue. Professor Phillips is now Founder Executive Editor of the Journal Food Hydrocolloids, and has produced 55 books and (currently) 569 papers in leading scientific journals. He is also currently Editor-in-Chief of the Advances in Tissue Banking and Editor of the International Journal of Cell and Tissue Banking.