Shape-memory effect in amorphous potato starch: The influence of local orders and paracrystallinity.
In this paper, a detailed characterization of the mechanisms at the origin of the shape-memory effect in amorphous potato starch is presented. Using different treatments (annealing) and preparation methods (hot casting and extrusion), the local structures responsible for the shape-memory were disrupted, as evidenced in the first part of the article detailing the macroscopic properties: mechanical, calorimetric and shape-memory. In the second part the macromolecular scale is investigated using X-rays diffraction and CP-MAS NMR, and thus allows making the link between the structural differences and the macroscopic properties. Finally we discuss the origin of shape-memory in amorphous starch.
INRA, UR1268 Biopolymères Interactions Assemblages, Rue de la Géraudière, 44316 Nantes, France. Electronic address: chloe.chevigny@nantes.inra.fr.
Chloé
C
Chevigny
INRA, UR1268 Biopolymères Interactions Assemblages, Rue de la Géraudière, 44316 Nantes, France.
Loïc
L
Foucat
INRA, UR1268 Biopolymères Interactions Assemblages, Rue de la Géraudière, 44316 Nantes, France.
Agnès
A
Rolland-Sabaté
INRA, UR1268 Biopolymères Interactions Assemblages, Rue de la Géraudière, 44316 Nantes, France.
Alain
A
Buléon
INRA, UR1268 Biopolymères Interactions Assemblages, Rue de la Géraudière, 44316 Nantes, France.
Denis
D
Lourdin
D002236:Carbohydrate Conformation; D006358:Hot Temperature; D009682:Magnetic Resonance Spectroscopy; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D014961:X-Ray Diffraction
D013213:Starch
CP-MAS NMR; Paracrystallinity; Shape-memory polymers; Starch