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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

Quality Level

100

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

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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

Certificates of Analysis (COA)

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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)
View All Related Papers

Protocols

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.

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

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