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Data Set of Enzyme Fingerprinting of Dietary Fibre Components (arabinoxylan and β-glucan) in Old and Modern Italian Durum Wheat Genotypes

Overview
Journal Data Brief
Date 2018 Jan 13
PMID 29326969
Citations 3
Authors
Michele A De Santis
Ondrej Kosik
Diana Passmore
Zina Flagella
Peter R Shewry
Alison Lovegrove
Affiliations
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Abstract

The data presented are related to the research article entitled "Comparison of the dietary fibre composition of old and modern durum wheat ( spp. ) genotypes" (De Santis et al., 2018) [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).

Citing Articles

Genetic Approaches to Increase Arabinoxylan and β-Glucan Content in Wheat.

Prins A, Kosik O Plants (Basel). 2023; 12(18).

PMID: 37765380 PMC: 10534680. DOI: 10.3390/plants12183216.

Influence of Drought and Salt Stress on Durum Wheat Grain Quality and Composition: A Review.

De Santis M, Soccio M, Laus M, Flagella Z Plants (Basel). 2021; 10(12).

PMID: 34961071 PMC: 8708103. DOI: 10.3390/plants10122599.

Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes.

De Santis M, Kosik O, Passmore D, Flagella Z, Shewry P, Lovegrove A Food Chem. 2017; 244:304-310.

PMID: 29120786 PMC: 5692191. DOI: 10.1016/j.foodchem.2017.09.143.

References
1.
De Santis M, Giuliani M, Giuzio L, De Vita P, Lovegrove A, Shewry P . Differences in gluten protein composition between old and modern durum wheat genotypes in relation to 20th century breeding in Italy. Eur J Agron. 2017; 87:19-29. PMC: 5521873. DOI: 10.1016/j.eja.2017.04.003. View
2.
De Santis M, Kosik O, Passmore D, Flagella Z, Shewry P, Lovegrove A . Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes. Food Chem. 2017; 244:304-310. PMC: 5692191. DOI: 10.1016/j.foodchem.2017.09.143. View