Data about modification of structural and physicochemical properties of palm kernel expeller dietary fibres with carboxymethylation, acidic treatment, hydroxypropylation and enzymatic hydrolysis combined with heating

摘要

The data presented in this article are related to the research article entitled “Effects of carboxymethylation, acidic treatment, hydroxypropylation and enzymatic hydrolysis combined with heating on structural and physicochemical properties of palm kernel expeller dietary fibres.” This article describes the effects of carboxymethylation, acidic treatment, hydroxypropylation and enzymatic hydrolysis combined with heating on the structural and physicochemical properties of palm kernel expeller dietary fibres (PKEDF). Our data is made publicly available to the potential re-use of palm kernel expeller in food and other industries. Moreover, this dataset provides a reference about how to improve physicochemical and functional properties of dietary fiber.