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Shape-memory effect in amorphous potato starch: The influence of local orders and paracrystallinity

Abstract : 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.
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https://hal.inrae.fr/hal-02632147
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Submitted on : Wednesday, May 27, 2020 - 10:07:34 AM
Last modification on : Friday, September 24, 2021 - 4:22:04 PM

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Chloé Chevigny, Loic Foucat, Agnès Rolland-Sabaté, Alain Buleon, Denis Lourdin. Shape-memory effect in amorphous potato starch: The influence of local orders and paracrystallinity. Carbohydrate Polymers, Elsevier, 2016, 146, pp.411 - 419. ⟨10.1016/j.carbpol.2016.03.065⟩. ⟨hal-02632147⟩

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