DOI: 10.18150/trvqbk
title: Raw data of publication: Functional, physicochemical properties of sodium carbonate-soluble polysaccharides from the bulbs and foliage leaves of yellow and red onion.

description: The data have been obtained during realization of Task 1 ‘Extraction and general characterization of the cell wall polysaccharides of onion’ of the PRELUDIUM BIS-3 Project entitled ‘Interakcje wybranych składników pokarmowych roślin i polisacharydów roślinnej ściany komórkowej w roztworach – na przykładzie węglowodanów ekstrahowanych z cebuli (Allium cepa L.)’, eng. ‘Interactions of selected plant nutrients with the plant cell wall polysaccharides in solutions – on the example of carbohydrates extracted from onion (Allium cepa L.), financed by the National Science Centre, Poland [Grant number 2021/43/O/NZ9/02382].The investigations were conducted from 3rd October 2022 to 23rd February 2024 at the Institute of Agrophysics, Polish Academy of Sciences in Lublin, Poland.The dataset consists of the following files:A_1:  the content of monosaccharides and uronic acids (mol %) in the sodium carbonate – soluble pectin (NSP) of yellow and red onion and the low-methoxylated amidated pectin (LMA P) of citrus peel; the row data were obtained using the HPLC-PDA system (Sykam, Germany) with Zorbax Eclipse XDB-C18 column (4.6 mm i.d. × 250 mm, 5 µm) coupled with an Agilent Eclipse XDB-C18 guard column (4.6 mm i.d. × 12.5, 5 μm), and they were used for further calculations;A_2:  the weight averaged molecular weight (MW; kDa) and second virial coefficient (A2; ml·mol/g2) of onion NSP and citrus LMA P; the data were obtained using a Zetasizer Nano ZS (Malvern Instruments Ltd., Malvern, UK) and static light scattering method;A_3:  the methylesterification degree (DM; %) and amidation degree (DA; %) of onion NSP and citrus LMA P calculated using the FTIR relative absorbance (A_8 file) at 1740 cm-1, 1600 cm-1, and 1681 cm-1;A_4:  the mean hydrodynamic diameter of macromolecules (Zave,0; nm) and polydispersity index (PdI,0) of the strongly diluted pectin aqueous dispersion; the results obtained using the back dynamic light scattering data (A_11 file) at the pectin concentration lower than 0.1 % w/v;A_5:  the net surface electrical charge of macromolecule (Q0; mC/m2); the results obtained using the data (A_16) at the pectin concentration lower than 0.1 % w/v;A_6:  the content of protein (µg/g d.m.) in onion NSP and citrus LMA P; the data were obtained using a Cary 60 UV-Vis spectrophotometer (Agilent Technologies, Inc., Santa Clara, CA, USA);A_7:  the total phenolic content (mg/g d.m.) in onion NSP and citrus LMA P; the data were obtained using a Cary 60 UV-Vis spectrophotometer (Agilent Technologies, Inc., Santa Clara, CA, USA);A_8:  the FTIR spectra of onion NSP and citrus LMA P; the data were obtained using a Nicolet 6700 FT-IR (Thermo Scientific, Madison, WI, USA) spectrometer with the Smart iTR ATR and the OMNIC Software (Thermo Scientific);A_9:  the oil holding capacity (OHC; g/g d.m.) and the water holding capacity (WHC; g/g d.m.); the data were obtained using the laboratory scale (RADWAG, Radom, Poland);A_10: the surface tension (γ; mN/m) of the pectin aqueous dispersions at 20 °C; the data were obtained using a ramé–hart 200-U1 Goniometer/Tensiometer Instrument and the DROPimage Advanced Software (ramé–hart instrument co., Succasunna, New Jersey, USA);A_11: the mean hydrodynamic diameter (Zave; nm), polydispersity index (PdI), and the relative mean hydrodynamic diameter (Relative Zave) of particles in the pectin aqueous dispersions (concentration range of 0.01 – 2 % w/v) at 20 °C; the data obtained using a Zetasizer Nano ZS (Malvern Instruments Ltd., Malvern, UK) and back dynamic light scattering method;A_12: the viscosity (Pa·s) of the pectin aqueous dispersions at 20 °C; the data were obtained using a Discovery Hybrid Rheometer (HR-1) with a parallel plate (d = 20 mm) geometry and the Peltier plate (TA Instruments, New Castle, PA, USA) at a shear rate of 200 s−1;A_13: the electrolytic conductivity (EC; mS/cm) of the pectin aqueous dispersions at 20 °C; the data were obtained using a Zetasizer Nano ZS (Malvern Instruments Ltd., Malvern, UK) and conductometric method;A_14: the pH of the pectin aqueous dispersions at 20 °C; the data were obtained using a Oakton Waterproof pH Spear Tester (Osprey Scientific Inc., Edmonton, AB, Canada) and potentiometric method;A_15: the electrophoretic mobility (EM; μmcm/Vs) of the particles in the pectin aqueous dispersions at 20 °C; the data were obtained using a Zetasizer Nano ZS (Malvern Instruments Ltd., Malvern, UK) and the laser Doppler electrophoresis;A_16: the net surface electrical charge (Q; mC/m2) of particles in the pectin aqueous dispersions at 20 °C; the results were obtained using the mean hydrodynamic diameter (Zave) (A_11 file), the electrophoretic mobility (EM) (A_15 file) of the particles in the pectin aqueous dispersions, and the water viscosity at 20 °C (1.0031 cP);A_17: correlation table obtained using the Statistica 13.1 software (StatSoft Polska Sp. z o.o., Cracow, Poland).