Data set of enzyme fingerprinting of dietary fibre components (arabinoxylan and β-glucan) in old and modern Italian durum wheat genotypes

A - Papers appearing in refereed journals

De Santis, M. A., Kosik, O., Passmore, D., Flagella, Z., Shewry, P. R. and Lovegrove, A. 2018. 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 (February), pp. 1062-1068.

AuthorsDe Santis, M. A., Kosik, O., Passmore, D., Flagella, Z., Shewry, P. R. and Lovegrove, A.
Abstract

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)

KeywordsDurum wheat; Fibre; Arabinoxylan; Beta-glucan; Genotypes
Year of Publication2018
JournalData in Brief
Journal citation16 (February), pp. 1062-1068
Digital Object Identifier (DOI)doi:10.1016/j.dib.2017.12.029
PubMed ID29326969
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Ministero dell’Universitàe della Ricerca
Funder project or codeDesigning Future Wheat (DFW) [ISPG]
DFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
PON-PLASS (PONa3_00053)
Publisher's version
Output statusPublished
Publication dates
Online19 Dec 2017
Publication process dates
Accepted12 Dec 2017
PublisherElsevier
Copyright licenseCC BY
ISSN2352-3409

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