Food texture features depend on the structure–property-functionality relationship and mechanical properties. This work describes the application of the instrumented indentation technique (IIT) to determine the micromechanical properties of the bean seed coat evaluating different indentation loads. The bean seed coat's multilayer structure is composed of a cuticle (C), palisade cells (PAL), subepidermal pillar cells (SE), and spongy parenchyma cells (SP). Values of R_a and R_q revealed a rough surface due to the waxes and minerals present in the C. In the indentation tests, the C was indented at loads below 20 mN exhibiting values of hardness (H) and elastic modulus (E) of 383 ± 58 MPa and 11 ± 5 GPa, respectively. For PAL, when the load increased to 400 mN, H and E decreased to 198 ± 29 MPa and 3 ± 0.8 GPa, indenting 10% of the total thickness of the seed coat (103 ± 9 μm). The values of H and E decreased as the applied indentation load increased. This variability is influenced by the composition (waxes, lignin, condensed tannins, and CaOx crystals) and the effect of the layer-substrate system of multilayer structure of the seed coat.

食物的质地特征取决于结构-性能-功能关系和机械性能。这项工作描述了仪器压痕技术（IIT）的应用，用于确定评估不同压痕载荷的种豆皮的微机械性能。豆子种皮的多层结构由角质层（C），栅栏细胞（PAL），表皮下柱状细胞（SE）和海绵状薄壁细胞（SP）组成。R _a和R _q的值由于C中存在蜡和矿物而显示出粗糙的表面。在压痕测试中，C在20 mN以下的载荷下被压痕，表现出的硬度（H）和弹性模量（E）值为383±58 MPa和11±分别为5 GPa。对于PAL，当载荷增加到400 mN时，H和E下降到198±29 MPa和3±0.8 GPa，缩进了种皮总厚度的10％（103±9μm）。H和E的值随着施加的压痕载荷的增加而减小。这种可变性受组成（蜡，木质素，单宁和CaOx晶体）和种皮多层结构的层-底物系统的影响。