@article {608, title = {Numerical modeling of the tensile strength of a biological granular aggregate: Effect of the particle size distribution}, journal = {EPJ Web of Conferences}, volume = {140}, year = {2017}, month = {Jun-30-2017}, pages = {Article Number 08013}, abstract = {

Wheat grains can be considered as a natural cemented granular material. They are milled under high forces to produce food products such as flour. The major part of the grain is the so-called starchy endosperm. It contains stiff starch granules, which show a multi-modal size distribution, and a softer protein matrix that surrounds the granules. Experimental milling studies and numerical simulations are going hand in hand to better understand the fragmentation behavior of this biological material and to improve milling performance. We present a numerical study of the effect of granule size distribution on the strength of such a cemented granular material. Samples of bi-modal starch granule size distribution were created and submitted to uniaxial tension, using a peridynamics method. We show that, when compared to the effects of starch-protein interface adhesion and voids, the granule size distribution has a limited effect on the samples\’ yield stress.

}, doi = {10.1051/epjconf/201714008013}, url = {http://www.epj-conferences.org/10.1051/epjconf/201714008013}, author = {Heinze, Karsta and Frank, Xavier and Val{\'e}rie Lullien-Pellerina and George, Matthieu and Farhang Radja{\"\i} and Jean-Yves Delenne}, editor = {Saeid Nezamabadi and Luding, S.} } @article {267, title = {Bottom-up model for understanding the effects of wheat endosperm microstructure on its mechanical strength}, journal = {Journal of Food Engineering}, volume = {190}, year = {2016}, month = {Dec-2016}, pages = {40 - 47}, abstract = {

Wheat flours are essential ingredients of daily food products like bread, cookies or pastries. Their quality depends on the milling process and mechanical strength of wheat grains. Although it is well known that the strength and rupture of grains are strongly controlled by the endosperm microstructure, the respective roles of the starch and polymer volume fractions and their adhesion are not yet fully understood. This typical biological microstructure can be modeled as a cemented granular material, where the two size populations of starch granules (large:A-type, small:B-type) are the particles, and the protein matrix, which partially fills the space between granules, plays the role of a cement. This structural model of wheat endosperm is used, together with mechanical characteristics of starch and proteins obtained by means of Atomic Force Microscopy (AFM) measurements, to simulate the mechanical behavior and breakage of wheat endosperm in milling process. We find that the porosity outweighs the effect of other parameters for the elastic modulus, which declines as a nearly linear function of porosity. We also show that the tensile strength is an increasing function of the amount and connectivity of starch granules with increasing concentration of stresses along chains of granules. This effect is more significant at low porosity where stress distribution is mainly controlled by the contact network between starch granules. This effect explains why the protein content is not fully correlated to vitreousness, and samples of similar protein content can be different in vitreosity. Finally, we find that the starch-granule adhesion strongly affects the tensile strength whereas the effect of starch volume fraction appears mainly at high interface adhesion, which is the case of hard type wheat grains.

Fig.1. (a) Scanning Electron Micrograph of the fracture surface of a soft wheat{\textellipsis}

Fig.2. Illustration of the lattice approach for one step: (1) Initial lattice state{\textellipsis}

Fig.3. (a) Bidisperse granular sample generated with DEM for the highest starch volume{\textellipsis}

Fig.4. Example of samples submitted to tensile tests: (a) Maps of vertical stress{\textellipsis}

Fig.5. Stress-strain plots showing the effect of different values of the starch{\textellipsis}

Fig.6. Effective Young{\textquoteright}s modulus as a function of (a) protein volume fraction ρp and{\textellipsis}

}, issn = {02608774}, doi = {10.1016/j.jfoodeng.2016.06.009}, author = {Chichti, Emna and Val{\'e}rie Lullien-Pellerina and George, Matthieu and Farhang Radja{\"\i} and Rafik Aff{\`e}s and Jean-Yves Delenne} } @article {279, title = {Nano-mechanical properties of starch and gluten biopolymers from atomic force microscopy}, journal = {European Polymer Journal}, volume = {49}, year = {2013}, month = {Dec-2013}, pages = {3788 - 3795}, abstract = {

An original method based on atomic force microscopy (AFM) in contact mode was developed to abrade progressively the surface of tablets made of starch or gluten polymers isolated from wheat. The volume of the material removed by the tip was estimated from the analysis of successive topographic images of the surface, and the shear force was measured by keeping a constant normal force. Our data together with a simple tribological model provide clear evidence for a higher hardness and shear strength of starch compared to gluten. Gluten appears to have mechanical properties close to soft materials, such as talc, whereas starch displays higher hardness close to calcite. Our results are in a better agreement with structural properties of gluten (complex protein network) and starch (granular and semi-cristalline structure) than earlier studies by micro-indentation. This work shows that the AFM scratching method is relevant for the characterization of any polymer surface, in particular in application to materials made of different polymers at the nano-scale.

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}, issn = {00143057}, doi = {10.1016/j.eurpolymj.2013.08.024}, author = {Chichti, Emna and George, Matthieu and Jean-Yves Delenne and Farhang Radja{\"\i} and Val{\'e}rie Lullien-Pellerina} }