Revised Whistler Center Short Course Agenda

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9-25-12 Revised Whistler Center Short Course Agenda Monday, October 22, 2012 (All Sessions in STEW 314) 8:00 a.m. 8:30 a.m. Registration STEW 314 8:30 a.m. 9:40 a.m. Introduction to structures and properties of polysaccharides, J.

1 Revised Whistler Center Short Course Agenda Monday, October 22, 2012 (All Sessions in STEW 314) 8:00 a.m. 8:30 a.m. Registration STEW 314 8:30 a.m. 9:40 a.m. Introduction to structures and properties of polysaccharides, J. BeMiller 9:40 a.m. 10:00 a.m. Break 10:00 a.m. 10:35 a.m. Polysaccharide architecture, R. Chandrasekaran and S. Janaswamy 10:35 a.m. 11:50 a.m. Starch granule structure and properties, J. BeMiller 11:50 a.m. 12:35 p.m. Basic principles in rheology, O. Campanella 12:35 p.m. 2:00 p.m. Lunch/Break 2:00 p.m. 3:15 p.m. Chemical modification of polysaccharides, J. BeMiller 3:15 p.m. 3:45 p.m. Non Chemical modification of starch, A. Lin and B. Hamaker 3:45 p.m. 4:15 p.m. Break 4:15 p.m. 5:00 p.m. Meet with Whistler Center Faculty Four of the sessions on Tuesday and Wednesday will be offered twice. For further clarification, sections with the same number (1A/1B; 3A/3B; 4A/4; 5A/5) cover the same material. The B section is not a continuation of the A section. Thank you in advance. Drinks and refreshments are available in STEW 218D on Tuesday and Wednesday. You may take them back to the classroom with you. Tuesday, October 23, 2012 (All Sessions 2 nd Floor of Stewart) STEW 202 STEW 218A STEW 218B STEW 218C Morning Sessions: 8:30 a.m. 11:30 a.m. 1A. - Advances in modification of starch properties, J. BeMiller 2A. - Beverage emulsions, encapsulation, G. Narsimhan and S. Janaswamy 3A. Glycemic carbohydrates (including Nutrition 101), B. Hamaker and A. Lin 4A. Rheology of hydrocolloids: Concepts and experimental techniques, M. Kale 11:30 a.m. 1:00 p.m. Lunch STEW 202 STEW 218A STEW 218B STEW 218C Afternoon Sessions: 1:00 p.m. 4:00 p.m. 4:00 p.m. 5:15 p.m. 5A. Hydrocolloids and functionality, J. Keller (Keller Konsulting, LLC) 6A. Extrusion technologies, O. Campanella 7A. - Dietary fiber/prebiotics and changing colon microbiota, B. Hamaker 8A. Complex carbohydrate structure analysis (nonstarch), B. Reuhs Tour of Whistler Center Laboratories (optional) Please meet in STEW 202 if you would like to go. You may leave your notebooks, etc. in STEW 202 as someone will be in the room during the tour. Wednesday, October 24, 2012 (All Sessions 2 nd Floor of Stewart) Morning Sessions: 8:30 a.m. 11:30 a.m. STEW 202 STEW 218A STEW 218B STEW 218C 1B. - Advances in modification of starch properties, J. BeMiller 9B. Water-solid interactions: crystalline and amorphous solids, L. Mauer 3B. Glycemic carbohydrates (including digestive enzymes), A. Lin 5B. Hydrocolloids and functionality, J. Keller (Keller Konsulting, LLC) 11:30 a.m. 1:00 p.m. Lunch STEW 202 STEW 218A STEW 218B STEW 218C Afternoon Sessions: 1:00 p.m. 4:00 p.m. 10B. Polyols, starch structure, and enzymatic starch modification, Y. Yao 11B. Starch Analysis and Product Quality, A. Lin 12B. - Polysaccharide architecture and functionality including starch, R. Chandrasekaran and S. Janaswamy 13B. Polysaccharide-protein interactions, O. Jones

2 Monday, October 22, 2012 Please note - Some Session Outlines are still being prepared and have not been included with this draft. Introduction to structures and properties of polysaccharides, J. BeMiller: A. Chemical structures of polysaccharides 1. Chirality of monosaccharides 2. Monosaccharide ring structures 3. Chair conformation of rings and its implication B. Glycosidic linkages C. Oligosaccharides D. Polysaccharides 1. Structures a. Introduction to chain conformations b. Branching c. Types of monomer units d. Classification by structure e. Polydispersity and polymolecularity f. Depolymerization 2. Properties a. Dissolution b. Viscosity as a function of molecular shape and size c. Viscosity as a function of concentration d. Basics of solution rheology e. Gelation i. Formation of gels ii. Characteristics of gels Polysaccharide architecture, R. Chandrasekaran and J. Srinivas A. Experimental techniques for determining molecular structures 1. X-ray diffraction 2. Electron diffraction 3. Neutron diffraction 4. Nuclear magnetic resonance spectroscopy 5. Atomic force microscopy B. X-ray analysis 1. Diffraction principles 2. Molecular modeling 3. Fiber diffraction analysis 4. Powder diffraction analysis C. Neutral polysaccharides 1. Molecular structures of cellulose, mannan and chitin 2. Influence of substituents on physical properties 3. Galactomannans 4. Curdlan 5. Arabinogalactan Starch granule structure and properties, J. BeMiller A. Structures of amyloses B. Structures of amylopectins C. Starch granules 1. Appearance 2. Organization a. Rings

3 b. Crystallinities c. Blocklets d. Crystallite packing D. Thermal properties of granules 1. Gelatinization and gelatinization temperature range a. Glass transition temperature 2. Pasting 3. Retrogradation 4. Gelation E. Some differences between native starches Basic principles in rheology, O. Campanella A. Basic definitions in rheology B. Classification of materials from a rheological standpoint C. Fundamental and empirical rheological methods D. Applications of rheological data in product development, basic research and processing Chemical modification of polysaccharides, J. BeMiller A. Reasons for modification B. Ways to modify polysaccharides C. Starch modification processes (means and effects of) 1. Crosslinking 2. Stabilization 3. Octenylsuccinylation 4. Acid treatments 5. Oxidation 6. Multiple modifications 7. General methods for derivatization 8. Graft copolymerization D. Modified celluloses 1. Water-soluble derivatives a. DS and MS 2. Hydrophobic derivatives E. Guar gum derivatives F. Alginates G. Pectins H. Minor derivatives Advanced Sessions, October 23-24, A/1B - Advances in modification of starch properties, J. BeMiller: A. Factors affecting starch derivatization 1. Surface pores 2. Granule channels 3. Location of reaction sites within granules 4. Effects of granule swelling on reactivity, i.e., the effect of the reaction medium on derivatization 5. Effects of reagent type on granular reaction patterns 6. Effect of order of reagent addition on reaction patterns 7. Other factors affecting reaction patterns B. Differences in modification of amylose vs. amylopectin C. Digestion of granules by amylases D. Using interactions of starches with hydrocolloids to modify paste properties E. Dry or semi-dry reactions

4 F. Reactive extrusion G. Thermal treatments 1. Annealing 2. Heat-moisture treatment 3. Dry heating of starches 4. Effects of treatments on generation of RS and SDS 2A - Beverage emulsions, encapsulation, G. Narsimhan and S. Janaswamy: A. Beverage emulsions formulation B. Formation of beverage emulsions - homogenization C. Different mechanisms of emulsion destabilization 1. Creaming 2. Brownian flocculation 3. Disproportionation 4. Coalescence D. Interparticle forces 1. van der Waals interaction 2. Electrical double layer 3. Steric interaction 4. Depletion forces due to free macromolecules E. Colloid stability 1. Stability ratio 2. Critical flocculation concentration F. Destabilization due to shear and temperature G. Particle characterization 1. Particle size measurements- light scattering, coulter counter, microscopy 2. Particle electrophoresis - zeta potential H. Control release of drug molecules I. Methods to increase the drug solubility 1. Salt formation 2. Co-solvents 3. Complexation 4. Surfactants 5. Prodrugs 6. Cocrystals J. Methods for controlled release K. Hydrocolloids as delivery vehicles 3A/3B Glycemic carbohydrates (including Nutrition 101), B. Hamaker and A. Lin: 3A: Carbohydrate Nutrition Glycemic Carbohydrate, (Lecture by B. Hamaker) 3B: Starch Digestive Enzymes + Glycemic Carbohydrate, (Lecture by A. Lin) A. Glycemic Carbohydrates: Fundamentals of carbohydrates types and their nutritive value 1. Digestible carbohydrates 2. Fermentable and non-fermentable dietary fibers B. Mono-, oligo- and polysaccharides C. What is a glycemic carbohydrate and their digestion and absorption D. Basics of carbohydrate metabolism E. Basics of dietary carbohydrates and physiologic response F. Glycemic carbohydrates and pre-diabetes and diabetes G. Dietary carbohydrates and diet-related diseases, possible role in causation and prevention 4A Rheology of hydrocolloids: Concepts and experimental techniques, M. Kale:

5 A. Relevance of rheology in food science and industry B. Concepts in rheology 1. Viscosity i. Shear flow and viscosity ii. Extensional flow and viscosity iii. Measurement techniques 2. Newtonian and non-newtonian fluids 3. Plastic fluids i. Concept of yield stress ii. Measurement of yield stress 4. Time dependent inelastic fluids Thixotropy and rheopexy 5. Intrinsic viscosity Concept, importance and measurement C. Rheological models for different types of fluids D. Viscoelasticity 1. Spectrum of material properties 2. Concept of viscoelasticity 3. Modeling of viscoelastic behavior 4. Measurement techniques, with an emphasis on characterization of gels E. Overview of experimental techniques in rheology Empirical measurements versus fundamental measurements F. Application of concepts of rheology to product and process development 5A/5B Hydrocolloids and functionality, J. Keller: A. History/Nomenclature B. Basic Hydrocolloid Structural Types C. Structure /Function Relationships 1. Common functions: viscosity, gelling, fluid gel 2. Overview of various functions 3. Polymer Chain of Command (How to choose gums for applications) D. Families of The Various Hydrocolloids E. Structure, Chemistry, Properties & Applications of Each Family 1. Exudates: Acacia, Tragacanth 2. Extracts: Pectin, Carrageenan, Alginates, Chitin 3. Seed Gums: LBG, Guar, Tara, Miscellaneous 4. Microbial Gums: Xanthan, Gellan 5. Semi-Natural (Cellulosics): CMC, MC, HPC, HPMC, MCC 6. Synthetic: PVPP F. Some Key Factors Influencing Gum Functionality 1. Particle Size 2. Synergy 3. Nutraceuticals 4. Availability G. Some Case Studies For Gum Application 7A Dietary fiber/prebiotics and colon function, B. Hamaker: A. Desirable functions of prebiotic and non-prebiotic fibers in the colon B. Dietary fiber and prebiotic types and structures C. Background on colonic microbiota and examples of microbiota shifts following fermentation with dietary fibers/prebiotics D. Functional differences in dietary fibers related to molecular and macrostructures E. Conceptualized design of dietary fibers/prebiotics for improved colon function 8A Complex carbohydrate structure analysis (non starch), B. Reuhs: A. Origins of non-starch polysaccharides:

6 1. Plant cell walls 2. Bacterial culture B. Initial extractions C. Crude and fine separation D. Structural analysis 1. PAGE and MS 2. GC and GC-MS 3. NMR 11B Starch Analysis and Products Quality, A. Lin: The section includes fundamental theory, practical skills, and applications. The goal is to understand how to apply the structural analysis for improving starchy product quality and trouble-shooting. A. Molecular weight distribution and product quality (about 1 hour) 1. Theory of chromatography 2. Definition of starch molecular weight 3. Common chromatography systems 4. Application B. Amylose 1. Definition of amylose content 2. Common methods 3. Amylose aggregation 4. Amylose-lipid complexion 5. Application C. Starch granule morphology 1. Light/polarized microscopy 2. Application D. RVA 1. Theory 2. Application E. DSC 1. Theory 2. Application 12B - Polysaccharide architecture and functionality including starch, R. Chandrasekaran and J. Srinivas: A. Morphology of polysaccharides 1. Charge-based classification 2. Chitosan 3. Pectins 4. Alginates 5. Gellan family 6. Carrageenans 7. Xanthan 8. Synergy between polysaccharides B. Amylose family 1. Amylose A, B and V-forms 2. Amylopectin 3. Derivatives of amylose C. Starch 1. Granule architecture 2. Crystalline, semi-crystalline and amorphous regions 3. Estimation of crystallinity 4. A, B and C types 5. Effect of crystallinity on functional properties

7 13B Polysaccharide-protein interactions, O. Jones: A. Basic Polymer Physics to describe polysaccharides & proteins 1. General Terminology a. Radii/Volume parameters b. Describing biopolymer characteristics 2. Observing physical properties (key techniques) B. Simple coacervation 1. Defining coacervate phases 2. Predicting phase behavior a. Interaction parameters b. Theta values c. Separation: Binodal & Spinodal 3. Observations & Relevance C. Thermodynamic incompatibility 1. Historical perspective 2. Predicting phase behavior a. Thermodynamic parameters b. General trends 3. Using diagrams 4. Practical impacts a. Thermal treatment b. Partitioning D. Complex Coacervation 1. Historical perspective 2. Thermodynamics 3. Complexities a. Geometrical factors b. Charge anisotropy 4. Applications a. Delivery systems b. Heat-treated systems

Soup) as well as with ingredient suppliers (Dow, Hercules, Rhone-Poulenc, ISP Alginates (formerly Kelco) & P.L. Thomas).

8 Whistler Center October 22-24, 2012 Presenters: John D. Keller, Jr. is currently a Food Industry Consultant specializing in hydrocolloids. His diversified thirty+ years food industry experience includes various Management, Product Development, Ingredient and Technical Service roles with food manufacturers (Unilever, Nestle & Campbell Soup) as well as with ingredient suppliers (Dow, Hercules, Rhone-Poulenc, ISP Alginates (formerly Kelco) & P.L. Thomas). The scope of product categories worked upon include bakery products, dairy, cereals, desserts, beverages, fruits & vegetables, sauces & dressings, soups, cheese products, baby foods, frozen entrees, meats and pet foods. Ingredient experience includes fats & oils, emulsifiers, phosphates and of course hydrocolloids. In this latter area in depth expertise was developed with the entire range of hydrocolloid products including seed gums, exudate gums, cellulosics, pectin, seaweed gums (carrageenan, alginates, agar) and microbial gums. Mr. Keller holds a B.S. in Food Science from Rutgers University and a M.S. in Food Chemistry from Cornell University with a Minor in Biochemistry. Graduate dissertation work studied the Effects of Storage & Cooking on the Phospholipid Composition of Hamburger Meat. He served in the United States Air Force as Food Services Officer (McGuire AFB) and was honourably discharge with the rank of Captain. He has lectured many times to academic, national and international audiences on various hydrocolloid topics. His area of particular interest in the hydrocolloid field is the relationship, understanding and importance of raw materials (land plants, seaweeds & other flora and fauna) in the manufacture, properties and functionality of hydrocolloids used in food systems and other related consumer products. He has published several technical articles throughout his career and is the author of the Chapter: Sodium Carboxymethylcellulose (CMC), in Food Hydrocolloids, Edited by Martin Glicksman, CRC Press (1986). He is a member of IFT and AOCS. James N. BeMiller Starch Carbohydrate chemistry 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

rheological techniques Rheology of biomaterials Dough rheology Rheology of dairy products Characterization of material structure and texture; relationship to rheological properties Effect of glass

$Chandrasekaran X-ray diffraction Molecular architecture of biopolymers Starch crystallinity Conformation of carbohydrates and nucleic acids Structure-function relationships in polysaccharides and$

9 Osvaldo H. Campanella Process modeling Rheology Material structure and texture Extrusion 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 X-ray diffraction Molecular architecture of biopolymers Starch crystallinity Conformation of carbohydrates and nucleic acids Structure-function relationships in polysaccharides and polysaccharide mixtures Implementation of modern techniques to fiber diffraction Bruce R. Hamaker Carbohydrates and health Starch Cereal chemistry and functionality 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 X-ray crystallography Biopolymers structure and functionality Molecular structure, junction zone details of polysaccharides and polysaccharide blends and relationships to

Biotexture of plant tissue derivatives Starch crystallinity Structure-function relationships in biomaterials Owen Jones Investigation of physical interactions between food biopolymers, such as milk

assembled structures for the purpose of controlled release, textural mimetry, or modulated interactivity within food or pharmaceutical products Specific ion effects on milk protein-polysaccharide

10 Srinivas Janaswamy X-ray crystallography Biopolymers structure and functionality 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 Owen Jones Investigation of physical interactions between food biopolymers, such as milk proteins and fibrous polysaccharides Investigations of assembled structures through physical interactions and environmental changes, such as ph, temperature, and dielectric constant Development of assembled structures for the purpose of controlled release, textural mimetry, or modulated interactivity within food or pharmaceutical products Specific ion effects on milk protein-polysaccharide interactions Encapsulation methods for flavor oils using protein-polysaccharide structures Protein-fibril/polysaccharide electrostatic interactions for development of fibrous systems Amy Lin Starch structure Carbohydrates and health Polysaccharides and functionality Starch granule structure Enzymatic modifications of starch Starch digestion

extended shelf life products Edible films and coatings Ganesan Narsimhan Emulsions and foams Biopolymer interactions Stability and texture of food emulsions and foams Adsorption of proteins

stabilizers Rheology of polysaccharide solutions and gels Bradley L.

11 Lisa J. Mauer Food chemistry Food packaging 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 Ganesan Narsimhan Emulsions and foams Biopolymer interactions 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 Polysaccharide analysis Plant cell wall compositions, structures, and functions Bacterial cell wall compositions, structures, and functions 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

Yuan Yao Carbohydrate chemistry Food nanotechnology Dendrimer-like polysaccharides Food nanotechnology for enhanced food quality and safety Genetic, enzymatic,

degree in Food Engineering and Technology from the Institute of Chemical Technology, University of Mumbai, in May 2008. She joined Dr.

12 Yuan Yao Carbohydrate chemistry Food nanotechnology Dendrimer-like polysaccharides Food nanotechnology for enhanced food quality and safety Genetic, enzymatic, and chemical modifications of carbohydrates Novel process to control starch digestibility Functional emulsion systems Madhuvanti Kale received her B.S. degree in Food Engineering and Technology from the Institute of Chemical Technology, University of Mumbai, in May She joined Dr. Hamaker s lab in August 2008 for a PhD degree and is under the co-advisement of Dr. Campanella. Her research focuses on structure-function relationships of corn bran arabinoxylans and their gels.

Tentative Whistler Center Short Course Agenda

Tentative Whistler Center Short Course Agenda Monday, October 22, 2012 (All Sessions in STEW 314) 8:00 a.m. 8:30 a.m. Registration STEW 314 8:30 a.m. 9:35 a.m. Introduction to structures and properties