Whistler Center Short Course Tentative Agenda Purdue University Stewart Center and Purdue Memorial Union October 10-12, 2011

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Whistler Center Short Course Tentative Agenda Purdue University Stewart Center and Purdue Memorial Union October 10-12, 2011 Monday, October 10, 2011 8:00 a.m. - 8:30 a.m. Registration Stewart Center 202 8:30 a.

1 Whistler Center Short Course Tentative Agenda Purdue University Stewart Center and Purdue Memorial Union October 10-12, 2011 Monday, October 10, :00 a.m. - 8:30 a.m. Registration Stewart Center 202 8:30 a.m. - 9:45 a.m. Introduction to structures and properties of polysaccharides, J. BeMiller 9:45 a.m. - 10:05 a.m. Break 10:05 a.m. - 10:40 a.m. Polysaccharide architecture, S. Janaswamy and R. Chandrasekaran 10:40 a.m. - 11:25 a.m. Starch granule structure and properties, J. BeMiller 11:25 a.m. - 12:10 a.m. Basic principles in rheology, O. Campanella 12:10 p.m. - 1:30 p.m. Lunch 1:30 p.m. - 2:30 p.m. Chemical modification of polysaccharides, J. BeMiller 2:30 p.m. - 3:15 p.m. Enzymatic and physical modification of starch, Y. Yao 3:15 p.m. - 3:30 p.m. Break 3:30 p.m. - 4:30 p.m. Sweeteners and polyols, Y. Yao 4:30 p.m. - 5:45 p.m. Tour of Whistler Center Laboratories (optional) Tuesday, October 11, 2011 We are proud to have two invited instructors this year in addition to our Whistler Center faculty and staff: (1) Dr. Shelly J. Schmidt (Professor of Food Chemistry, University of Illinois at Urbana-Champaign) for 6A/6B Water Relations and (2) Professor Peter A. Williams (Glyndwr University, United Kingdom) for 8A/8B Hydrocolloids session. The Advance sessions on Tuesday and Wednesday are the same, (i.e. 1A and 1B are the same session) so that you may pick four sessions to attend during the two days. (Drinks and refreshments will be available in East Faculty Lounge (Room 240) of the Union on Tuesday, October 11 th, and in the STEW 204 on Wednesday, October 12 th. You may take them back to the classroom with you.) Advanced Sessions Please choose to attend one morning session and one afternoon session Morning Session: 8:30 a.m. 11:30 a.m. 1A. - Advances in modification of starch properties J. BeMiller 2A. - Beverage emulsions, encapsulation G. Narsimhan S. Janaswamy 3A. Carbohydrate nutrition 101 B. Hamaker 4A. - Rheology of hydrocolloids M. Kale, O. Campanella 11:30 a.m. 1:00 p.m. Lunch Afternoon Session: 1:00 p.m. 4:00 p.m. 5A. - Fine structure analysis and genetic modification of starch Y. Yao, C. Weil 6A. Water relations: Mechanisms, Approaches, and Applications S. Schmidt (University of Illinois at Urbana- Champaign), L. Mauer 7A. - Dietary fiber/prebiotics and colon function A. Kaur, H. Xu, B. Hamaker 8A. Hydrocolloids and functions P. Williams (Glyndwr University, United Kingdom)

2 Wednesday, October 12, 2011 Advance sessions with the same number on Wednesday and Thursday are the same, (i.e. 1A and 1B are the same session materials) so that you may pick four sessions to attend during the two days. (Drinks and refreshments will be available in East Faculty Lounge (Room 240) of the Union on Tuesday, October 11 th, and in the STEW 204 on Wednesday, October 12 th. You may take them back to the classroom with you.) Advanced Sessions Please choose to attend one morning session and one afternoon session Morning Session: 8:30 a.m. 11:30 a.m. 1B. - Advances in modification of starch properties J. BeMiller 9B. Glycemic carbohydrates A. Lin, B. Hamaker 10B. - Polysaccharide architecture and functionality including starch S. Janaswamy, R. Chandrasekaran 4B. - Rheology of hydrocolloids M. Kale, O. Campanella 11:30 a.m. 1:00 p.m. Lunch Afternoon Session: 1:00 p.m. 4:00 p.m. 11B. - Complex carbohydrate structure analysis (non-starch) B. Reuhs 6B. Water relations: Mechanisms, Approaches, and Applications S. Schmidt (University of Illinois at Urbana- Champaign), L. Mauer 7B. - Dietary fiber/prebiotics and colon function A. Kaur, H. Xu, B. Hamaker 8B. Hydrocolloids and functions P. Williams (Glyndwr University, United Kingdom) Monday, October 10, 2011 Introduction to structures and properties of polysaccharides, J. BeMiller: A. Relationship of polysaccharide structure to physicochemical properties and functionalities B. Structural formulae and chirality of monosaccharides C. Monosaccharide ring structures D. Chair conformation of rings and its implication E. Glycosidic linkages F. Oligosaccharides 1. Shorthand designations of structure G. Polysaccharides 1. Structures a. Introduction to relationship of chemical structures (linkages) to shapes b. Branching c. Uronic acid and other units d. Other functional groups of native polysaccharides e. Polydispersity and polymolecularity f. Depolymerization (via acids and alkalis) g. Classification by structure 2. Properties a. Dissolution

3 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, J. Srinivas and R. Chandrasekaran 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 b. Crystallinities c. Blocklets d. Crystallite packing D. Thermal properties of granules 1. Gelatinization and pasting a. Methods used to determine gelatinization parameters b. Glass transition temperature i. Methods used to determine ii. Factors affecting c. Pasting vs. gelatinization 2. Retrogradation and gelation

4 a. Methods used to determine b. Factors affecting 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 E. Reasons for modification F. Ways to modify polysaccharides G. Starch modification processes (means and effects of) 1. Crosslinking 2. Stabilization 3. Octenylsuccinylation 4. Acid treatments 5. Oxidation 6. Multiple modifications 7. Graft copolymerization 8. Reactive extrusion H. Modified celluloses 1. Water soluble derivatives i. DS and MS 2. Hydrophobic derivatives I. Guar gum derivatives J. Alginates K. Pectins L. Minor derivatives Enzymatic and physical modification of starch, Y. Yao A. Introduction of enzymes B. Enzymatic starch degradation: MW reduction to small sugars or oligosaccharides 1. Starch refining 2. Cyclodextrin 3. Maltooligosaccharides and isomaltooligosaccharides 4. Debranched starch for making resistant starch C. Enzymatic starch modifications: no or minor MW reduction, or MW increase 1. Modification by beta amylase and maltogenic alpha amylase 2. Increased branching by starch branching enzymes 3. Alpha glucan chain extension by amylosucrase D. Physical starch modifications 1. Hydrothermal treatment 2. Irradiation and microwave 3. High pressure processing

5 Sweeteners and polyols, Y. Yao A. Sweetness B. High intensity sweeteners C. Economics of commercial sweeteners D. Polyols 1. Definition and natural occurrence 2. Molecular structure and industrial manufacture 3. Physico chemical and sensory properties 4. Food energy value and dental health 5. Food applications 6. Polyol table for food technologists Advanced Sessions, October 11-12, A/1B Advances in modification of starch properties, J. BeMiller: A. Factors affecting starch derivatization 1. Surface pores 2. Granule channels a. Reagent penetration 3. Location of reaction sites within granules 4. Effects of 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. Reactivity of amylose vs. amylopectin C. Digestion of granules by amylases D. Effect of protein on granule crosslinking E. Using interactions of starches with hydrocolloids to modify paste properties F. Thermal treatments 1. Annealing 2. Heat moisture treatment 3. Dry heating of starches G. 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

6 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 Carbohydrate nutrition 101, B. Hamaker: A. 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/4B Rheology of hydrocolloids, M. Kale and O. Campanella: A. Rheology of macromolecules B. Starch and non starch polysaccharides C. Applications in processing, R&D and product development 5A Fine structure analysis and genetic modification of starch, Y. Yao and C. Weil: A. Molecular weight, chain length distribution, and starch fine structure (Y. Yao) 1. Fine Structure and chain length distribution 2. Molecular weight 3. High performance size exclusion chromatography (HPSEC) 4. Fluorophore assisted carbohydrate electrophoresis (FACE) 5. High performance anion exchange chromatography (HPAEC) 6. Multi angle laser light scattering (MALLS) B. Rational Design of Starch: Biosynthesis and Genetic Modifications of Starch (Y. Yao) 1. An introduction from maize kernel to amylopectin clusters 2. Functional behaviors of enzymes synthesizing starch 3. Mutant starches of maize, single mutants 4. Mutant starches of maize, multiple mutants 5. Mutant starches of maize, patents associated with foods

7 6. Genetic starch modifications, challenges 7. Genetic starch modifications, our approaches C. Why use genetics to modify starches? (C. Weil) D. Going from altered starch to the genes that cause the change forward genetics 1. Association mapping E. Looking through randomly made mutations for those in starch related genes reverse genetics 6A/6B Water relations: mechanisms, approaches, and applications, S. Schmidt and L. Mauer: A. Mechanisms 1. Adsorption 2. Capillary condensation 3. Deliquescence 4. Crystal hydrate formation 5. Absorption B. Approaches 1. Water activity 2. Water mobility 3. Polymer science C. Applications 1. Case studies 2. Discussion 7A/7B Dietary fiber/prebiotics and colon function, A. Kaur, H. Xu and 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/8B Hydrocolloids and functions, P. Williams: A. Hydrocolloid thickeners 1. Critical overlap concentration 2. Non Newtonian viscosity 3. Measurement of viscosity 4. Viscosity shear rate profiles 5. Cellulosics 6. Galactomannans 7. Xanthan gum B. Hydrocolloid gelling agents 1. Physical gels 2. Measurement of gel properties 3. Influence of time, temperature and Mw on gel properties 4. Mechanisms of gelation carrageenan, pectin, alginate, gellan, starch C. Hydrocolloids as emulsifiers 1. Polysaccharide protein complexes a. Gum Arabic b. Sugar beet pectin

8 c. Mallard complexes d. Polysaccharide protein electrostatic complexes D. Mixed hydrocolloid systems 1. Non associating polymer systems a. Liquid liquid phase separation b. Phase diagrams c. Influence of phase separation on rheological properties 2. Associating polymers a. Polysaccharide protein electrostatic complexes 1. Gum Arabic BSA b. Synergistic interaction in mixed polysaccharide systems 1. Xanthan + galacto and gluco mannan 2. Carrageenan + galacto and gluco mannan 9B Glycemic carbohydrates, A. Lin and B. Hamaker A. Digestibility and concept of glucose delivery Controlling glucose release and absorption B. Types and structures of glycemic carbohydrates C. Control of glycemic carbohydrate digestion rate Amylase level Mucosal enzyme level D. Potential physiologic and health related consequences E. Potential for control of glycemic carbohydrate digestion and glucose delivery at the mucosal level 10B Polysaccharide architecture and functionality including starch, J. Srinivas and R. Chandrasekaran: 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

9 11B Complex carbohydrate structure analysis (non starch), B. Reuhs: A. Origins of non starch polysaccharides: 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

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