TDF100A
Total Dietary Fiber Assay Kit
sufficient for ~100 assays
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About This Item
NACRES:
NA.84
UNSPSC Code:
12164500
Product Name
Total Dietary Fiber Assay Kit, sufficient for ~100 assays
usage
sufficient for ~100 assays
technique(s)
photometry: suitable
application(s)
food and beverages
general analytical
storage temp.
2-8°C
Quality Level
Application
This assay determines the total dietary fiber content of food using a combination of enzymatic and gravimetric methods. Samples of dried, fat-free foods are gelatinized with heat stable α-amylase and then enzymatically digested with protease and amyloglucosidase to remove the protein and starch present in the sample. Ethanol is added to precipitate the soluble dietary fiber. The residue is then filtered and washed with ethanol and acetone. After drying, the residue is weighed. Half of the samples are analyzed for protein and the others are ashed. Total dietary fiber is the weight of the residue less the weight of the protein and ash.
Biochem/physiol Actions
Uses a combination of enzymatic and gravimetric methods. This procedure is based on the method published in Official Methods of Analysis, 15th ed., AOAC, Arlington, VA, Vol. II, Sec. 985.29, 1105 (1990).
Other Notes
Reagents for the determination of total dietary fiber.
Kit Components Only
Product No.
Description
- α-Amylase, Heat-stable 10 mL
- Amyloglucosidase 10 mL
- Celite 50 g
- Protease 500 mg
signalword
Danger
Hazard Classifications
Acute Tox. 4 Oral - Aquatic Acute 1 - Aquatic Chronic 2 - Eye Dam. 1 - Resp. Sens. 1 - Skin Irrit. 2 - STOT RE 1 Inhalation - STOT SE 3
target_organs
Lungs, Respiratory system
Storage Class
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
flash_point_f
Not applicable
flash_point_c
Not applicable
Regulatory Information
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Magdalena I Cerón-Guevara et al.
Foods (Basel, Switzerland), 9(6) (2020-06-13)
The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat
Laura Cebadera et al.
Foods (Basel, Switzerland), 9(5) (2020-05-21)
The most relevant nutrients and bioactive compounds (soluble sugars, dietary fiber, ascorbic acid and organic acids, individual phenolic compounds, fatty acids, and tocopherols) as well as antioxidant activity have been characterized in three extra early varieties of clementine (Citrus clementina
Urszula Trych et al.
Molecules (Basel, Switzerland), 25(15) (2020-08-07)
The aim of the study was to investigate the effect of high-pressure processing (HPP) and thermal processing (TP) on the bioaccessibility of vitamin C and anthocyanins as well as changes in the antioxidant capacity (AC) using ABTS+• and DPPH• tests
Antonio Vega-Gálvez et al.
Journal of food science and technology, 51(10), 2481-2489 (2014-10-21)
The aim of this work was to study the effect of high hydrostatic pressure (HHP) on colour, dietary fibre, vitamin C content, polysaccharides content, physico-chemical and structural properties of aloe vera gel at three pressure levels (300, 400 and 500 MPa
Maria J Carvalho et al.
Journal of food science, 82(11), 2554-2561 (2017-09-30)
Blueberries have a well-deserved reputation as a potential functional food, supported by studies which have identified and quantified various nutrients and bioactive phytochemicals with known benefits for human diet and health. Wild blueberries have attracted particular attention due to the
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