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Merck
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TDF100A

Supelco

Total Dietary Fiber Assay Kit

sufficient for ~100 assays

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About This Item

UNSPSC 코드:
12164500
NACRES:
NA.84

사용

sufficient for ~100 assays

Quality Level

100

기술

photometry: suitable

응용 분야

food and beverages
general analytical

저장 온도

2-8°C

애플리케이션

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.

기타 정보

Reagents for the determination of total dietary fiber.

원리

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).

키트 구성품 전용

제품 번호
설명
  • α-Amylase, Heat-stable 10 mL
  • Amyloglucosidase 10 mL
  • Celite 50 g
  • Protease 500 mg

관련 제품

제품 번호
설명
가격

08168

Timestrip Plus™ 8 °C

신호어

Danger

유해 및 위험 성명서

H302,H315,H318,H334,H335,H372,H410

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

표적 기관

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

시험 성적서(COA)

제품의 로트/배치 번호를 입력하여 시험 성적서(COA)을 검색하십시오. 로트 및 배치 번호는 제품 라벨에 있는 ‘로트’ 또는 ‘배치’라는 용어 뒤에서 찾을 수 있습니다.

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문서 라이브러리 방문

Apurba Giri et al.
Journal of food science and technology, 54(8), 2443-2451 (2017-07-26)
To develop a functional processed cheese spread (PCS) different levels of inulin (0, 4, 6 and 8%) addition into PCS was studied with its physico-chemical, sensory and fatty acid profile and micro-structural quality. As the level of inulin addition increased
Ashrafi Hossain et al.
Food chemistry, 199, 648-652 (2016-01-19)
This article decribes the nutrient composition of four strawberry genotypes cultivated at the Sher-e-Bangla Agriculture University horticulture farm in Dhaka (Bangladesh). AOAC and standard validated methods were employed to analyse the nutrient composition. Protein, fat and ash contents were found
Isabella Corsato Alvarenga et al.
PloS one, 13(10), e0206090-e0206090 (2018-10-27)
Sorghum is an abundant starch source that has many potential health benefits. Some pet food companies have adopted whole sorghum in their formulations, however sorghum flour and (or) its phenolic rich seed coat might provide added benefit to companion animal
Vanessa Gressler et al.
Journal of food protection, 81(8), 1258-1263 (2018-07-07)
A new methodology is proposed for ractopamine residue analysis in pork. It consists of enzyme-mediated digestion and deconjugation steps; modified quick, easy, cheap, effective, rugged, and safe (QuEChERS) extraction; and liquid chromatography-tandem mass spectrometry (LC-MS/MS). In brief, the samples were
Ang-Xin Song et al.
International journal of biological macromolecules, 133, 957-963 (2019-04-28)
The efficacy of probiotic health products depends on the capability of the constituent probiotic bacteria to survive through long period of cold storage and the gastrointestinal tract. This study was to evaluate the protective effects of a high-molecular weight (MW)
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프로토콜

Enzymatic Food Analysis

Enzymatic methods for food analysis are highly specific and offer considerable time and cost savings over other methods, especially from the sample preparation standpoint. We offer a wide variety of convenient kits and reagents for rapid and reliable enzymatic food analysis.

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