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dc.contributor.author
Barrera, Gabriela
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dc.contributor.author
Méndez-Méndez, Juan
dc.contributor.author
Arzate-Vázquez, Israel
dc.contributor.author
Calderón-Domínguez, Georgina
dc.contributor.author
Ribotta, Pablo Daniel
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dc.date.available
2021-02-04T11:38:27Z
dc.date.issued
2019-11
dc.identifier.citation
Barrera, Gabriela; Méndez-Méndez, Juan; Arzate-Vázquez, Israel; Calderón-Domínguez, Georgina; Ribotta, Pablo Daniel; Nano- and micro-mechanical properties of wheat grain by atomic force microscopy (AFM) and nano-indentation (IIT) and their relationship with the mechanical properties evaluated by uniaxial compression test; Academic Press Ltd - Elsevier Science Ltd; Journal of Cereal Science; 90; 102830; 11-2019
dc.identifier.issn
0733-5210
dc.identifier.uri
http://hdl.handle.net/11336/124738
dc.description.abstract
The mechanical properties of hard and soft wheat cultivars at different structural-levels were evaluated at 10% and 15% moisture content by AFM, IIT and compression test. Nano and micro-indentation tests revealed that outer-pericarp cells of soft cultivar were stiffer than hard cultivar at 10% moisture. Bran-layers stiffness was reduced as a consequence of higher moisture levels in both cultivars. Additionally, endosperm hardness and stiffness were similar in both cultivars at 10% moisture, although soft-wheat endosperm was softer and less stiff than hard wheat at 15% moisture. Regarding compression test, soft cultivar showed lower fracture force than hard cultivar at the same moisture level. Moreover, stiffness, fracture force and deformation were reduced by higher moisture levels in both cultivars. The relationship between the nano-, micro- and macro-mechanical properties of wheat kernels indicated that soft cultivar at 10% and 15% was associated with stiffer outer-pericarp cells and higher fracture deformation, respectively. However, hard cultivar at 10% and 15% was related to higher endosperm hardness and fracture force and higher bran layers hardness, respectively.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Academic Press Ltd - Elsevier Science Ltd
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
COMPRESSION TEST
dc.subject
INDENTATION TESTS
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MECHANICAL PROPERTIES
dc.subject
WHEAT GRAIN
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Nano- and micro-mechanical properties of wheat grain by atomic force microscopy (AFM) and nano-indentation (IIT) and their relationship with the mechanical properties evaluated by uniaxial compression test
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-11-19T21:24:47Z
dc.journal.volume
90
dc.journal.number
102830
dc.journal.pais
Estados Unidos
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dc.description.fil
Fil: Barrera, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Físicas, Exactas y Naturales (FCFEYN). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina
dc.description.fil
Fil: Méndez-Méndez, Juan. Instituto Politécnico Nacional. Centro de Nanociencias y Micro y Nanotecnologías; México
dc.description.fil
Fil: Arzate-Vázquez, Israel. Instituto Politécnico Nacional. Centro de Nanociencias y Micro y Nanotecnologías; México
dc.description.fil
Fil: Calderón-Domínguez, Georgina. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas; México
dc.description.fil
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Físicas, Exactas y Naturales (FCFEYN). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina
dc.journal.title
Journal of Cereal Science
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.jcs.2019.102830
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0733521019302140?via%3Dihub
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