000			01940nab a22003257a 4500
001			G99303
003			MX-TxCIM
005			20171220113631.0
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024	8		_ahttps://doi.org/10.1016/j.eurpolymj.2013.08.024
040			_aMX-TxCIM
100	1		_aChichti, E.
245	0	0	_aNano-mechanical properties of starch and gluten biopolymers from atomic force microscopy
260			_c2013
520			_aAn 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.
546			_aEnglish
593			_aLucia Segura
595			_aRPC
650	1	0	_aAFM
650	1	0	_aBiopolymer
650	1	0	_aFriction
650	1	0	_aHardness
650	1	0	_aScratch test
700	1		_aDelenne, J-Y, _ecoaut.
700	1		_aGeorge, M., _ecoaut.
700	1		_aLullien-Pellerin, V., _ecoaut.
700	1		_aRadjai, F., _ecoaut.
773	0		_tEuropean Polymer Journal _gv. 49, no. 12, p. 3788?3795
942			_cJA
999			_c30700 _d30700