Mushroom and cereal β-D-glucan solid state NMR and FTIR datasets
Alexandra Kremmyda,
William MacNaughtan,
Dimitris Arapoglou,
Christos Eliopoulos,
Maria Metafa,
Stephen E. Harding,
Cleanthes Israilides
Affiliations
Alexandra Kremmyda
Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom; Institute of Technology of Agricultural Products, National Agricultural Research Foundation, 1, Sofokli Venizelou St., Lycovrissi 141 23, Greece; Corresponding author at: Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
William MacNaughtan
Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
Dimitris Arapoglou
Institute of Technology of Agricultural Products, National Agricultural Research Foundation, 1, Sofokli Venizelou St., Lycovrissi 141 23, Greece
Christos Eliopoulos
Institute of Technology of Agricultural Products, National Agricultural Research Foundation, 1, Sofokli Venizelou St., Lycovrissi 141 23, Greece
Maria Metafa
Institute of Technology of Agricultural Products, National Agricultural Research Foundation, 1, Sofokli Venizelou St., Lycovrissi 141 23, Greece
Stephen E. Harding
National Centre for Molecular Hydrodynamics, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
Cleanthes Israilides
Institute of Technology of Agricultural Products, National Agricultural Research Foundation, 1, Sofokli Venizelou St., Lycovrissi 141 23, Greece
In the associated published article Kremmyda et al. (2021), the C1 region of the NMR spectra were examined in detail, as the C1 carbon was common to the crucial linkages in the glucan, and the most clearly separated region in the spectra. We provide the original measurement data here in topspin format, in order that different authors can examine the regions corresponding to the other carbons and in addition repeat our processing of the FID's using different parameters.Mushroom, Cereal, Reference and other samples, such as salts and salt hydrates have been measured. A series of different experiments on individual samples is also given. All of the samples and experiments available in the database are summarised in the Table below.We also provide an FTIR database in the form of an excel workbook with spectra in frequency/absorbence pairs.
