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TDF100A

Supelco

Total Dietary Fiber Assay Kit

sufficient for ~100 assays

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About This Item

UNSPSC Code:
12164500
NACRES:
NA.84

usage

sufficient for ~100 assays

technique(s)

photometry: suitable

application(s)

food and beverages
general analytical

storage temp.

2-8°C

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.

Other Notes

Reagents for the determination of total dietary fiber.

Principle

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).

Kit Components Only

Product No.
Description
  • α-Amylase, Heat-stable 10 mL
  • Amyloglucosidase 10 mL
  • Celite 50 g
  • Protease 500 mg

related product

Product No.
Description
Pricing

Signal Word

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 Code

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

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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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
Lucile J M Martin et al.
The British journal of nutrition, 103(11), 1610-1619 (2010-01-27)
The propensity of diets of different composition to promote obesity is a current topic in feline medicine. The effects of three meals with different protein:fat ratios on hormones (insulin, acylated ghrelin and amylin) involved in the control of food intake
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
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
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
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