1D and 2D NMR datasets, resonance assignments and coupling constant analysis of red beet fiber and pectin

被引：3

作者：

Strahan, Gary D. ^{[1
]}

Hotchkiss, Arland T. ^{[1
]}

Dieng, Senghane ^{[2
]}

Hirsch, Julie ^{[2
]}

机构：

[1] US Dept Agr, Agr Res Serv, Dairy & Funct Foods Res Unit, 600 E Mermaid Lane, Wyndmoor, PA 19038 USA

[2] Ingredion Inc, 10 Finderne Ave, Bridgewater, NJ 08807 USA

来源：

DATA IN BRIEF | 2023年 / 46卷

关键词：

NMR; Red beet; Fiber; Polysaccharides; Pectin;

D O I：

10.1016/j.dib.2022.108845

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The datasets presented in this article represent detailed NMR spectral analyses on red beet fiber, including the pomace, water-soluble and water-insoluble fractions, as well as the acid-extracted pectin. The samples were solvated in deuterium oxide and investigated by 1D- 1 H, 1D- 13 C NMR, and multiple 2D-NMR experiments, including gCOSY, zTOCSY, HSQC, HMBC, HSQCTOCSY, and H2BC. The NMR chemical shifts, coupling constants and spin-systems were identified for the major carbohydrate residues in each sample. This article provides additional data related to the research article "Structural characterization of red beet fiber and pectin" published in Food Hydrocolloids [1] . (c) 2022 Published by Elsevier Inc. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/)

引用

页数：31