Abstract
The wheat grain is a natural composite material of worldwide importance. The major part of the grain is the starchy endosperm. To obtain food products, such as flour, the endosperm’s compact structure needs to be disintegrated, which is achieved by milling the grains under high forces. The quantity and quality of the milling products notably depend on the fragmentation behaviour of the endosperm.Due to the endosperm’s composite nature, this behaviour depends strongly on the mechanical properties of its components and their interaction. The main components of the endosperm are carbohydrates and proteins. The carbohydrates are deposited as starch in the form of granules of micro-meter size, whereas proteins form a network (gluten), which surrounds the starch granules. The interactions between starch and proteins is believed to be influenced by certain non-gluten proteins (puroindolines), whose presence and allelic state are genetically controlled. If puroindoline genes are present in the wild-type form, grain hardness is low, which have been related to low starch-protein adhesion. The complete absence of puroindolines in the durum wheat species leads to very high grain hardness and indicates a strong adhesion.The aim of this thesis was to investigate the biomechanics of wheat grain fractionation with a focus on the role of the starch granules therein, which was pursued with a multi-disciplinary approach. Different size scales were considered, from the micro meter-sized structures of starch and protein, the complexity of their arrangement in the endosperm, up to the millimeter-sized grains. In this work, grain-scale milling experiments were combined with nano-mechanical measurements by atomic force microscopy (AFM) and numerical simulations.The milling behaviour of a transgenic durum wheat line, which contained puroindoline genes, was determined by grain scale milling experiments and compared to the milling behavior of non-modified durum wheat. A significant change of milling behavior of the transformed durum wheat grains was observed in terms of milling energy, flour yield and starch damage, which was solely attributable to the presence of puroindolines. The observed changes were consistent with the hypothesis of a lower adhesion between starch granules and protein matrix due to the presence of puroindolines and confirmed the significant effect of puroindolines on the fragmentation behaviour, independent of the grain’s genetic background.The change of fragmentation behaviour is a result of modifications of the mechanical properties of the endosperm’s components and/ or their interaction. Such modifications can be investigated by AFM nano-mechanical measurements. Based on previous work illuminating the global nano-mechanical properties of starch and gluten, contact-resonance AFM (CR-AFM) was applied to obtain maps of the nano-mechanical properties inside the grains. Due to the high topography variations of grain section surfaces and the non-trivial correlation between surface slope and contact resonance-frequency, which hindered a straight-forward interpretation of CR-AFM measurements, a practical method based on existing analytical models of the cantilever vibration was developed to correct the measurements. CR-AFM studies of the endosperm were then focused specifically on the mechanical properties of starch granules and the link to starch structure, and applied to the study of starches from wheat in comparison to plants from different botanical origin (other cereals and legumes).Finally, the role of starch granules, their size distribution, and mechanical properties on endosperm fragmentation was analysed by parametric numerical studies. The influence of the bi-modal size distribution of granules on the mesoscale mechanical properties was shown, as well as the governing role of granule toughness and interface adhesion on the granule damage.