Data set of enzyme fingerprinting of dietary fibre components (arabinoxylan and β-glucan) in old and modern Italian durum wheat genotypes
De Santis, M. A., Kosik, Ondrej
, Passmore, D., Flagella, Z., Shewry, Peter and Lovegrove, Alison
(2017)
Data set of enzyme fingerprinting of dietary fibre components (arabinoxylan and β-glucan) in old and modern Italian durum wheat genotypes.
Data in Brief, 16 (Februa).
pp. 1062-1068.
10.1016/j.dib.2017.12.029
, Passmore, D., Flagella, Z., Shewry, Peter and Lovegrove, Alison
(2017)
Data set of enzyme fingerprinting of dietary fibre components (arabinoxylan and β-glucan) in old and modern Italian durum wheat genotypes.
Data in Brief, 16 (Februa).
pp. 1062-1068.
10.1016/j.dib.2017.12.029
The data presented are related to the research article entitled “Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes” (M.A. De Santis, O. Kosik, D. Passmore, Z. Flagella, P. Shewry, A. Lovegrove) [1]. This article provides details of the structures of the major dietary fibre components, arabinoxylan and β-glucan, in semolina and wholemeal flour of old and modern Italian durum wheat genotypes grown in two seasons, determined by enzyme digestion followed by high-performance anion-exchange chromatography (enzyme fingerprinting)
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picture_as_pdf - Data in Brief 2018 De Santis et al AX fingerprints.pdf
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subject - Published Version
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- Available under Creative Commons: Attribution 4.0
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