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TDF100A

Supelco

Total Dietary Fiber Assay Kit

sufficient for ~100 assays

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1 KIT
¥9,102.41

¥9,102.41

Available to ship on2025年4月07日Details

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1 KIT
¥9,102.41

About This Item

UNSPSC Code:
12164500
NACRES:
NA.84

¥9,102.41

Available to ship on2025年4月07日Details

Request a Bulk OrderRequest more information

usage

sufficient for ~100 assays

technique(s)

photometry: suitable

application(s)

food and beverages
general analytical

storage temp.

2-8°C

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technique(s)

photometry: suitable

technique(s)

photometry: suitable

technique(s)

photometry: suitable

technique(s)

photometry: suitable

usage

sufficient for ~100 assays

usage

sufficient for ≥10 assays

usage

sufficient for 20 assays

usage

sufficient for 20 assays

storage temp.

2-8°C

storage temp.

2-8°C

storage temp.

2-8°C

storage temp.

2-8°C

microbialanalysis
microbialanalysis

microbialanalysis
microbialanalysis

microbialanalysis
microbialanalysis

microbialanalysis
microbialanalysis

application(s)

food and beverages
general analytical

application(s)

food and beverages
general analytical

application(s)

food and beverages
general analytical

application(s)

food and beverages
general analytical

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

Regulatory Information

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    Certificates of Analysis (COA)

    Lot/Batch Number
    0000347141
    0000369907
    0000369909
    0000340848
    0000331211

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    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
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    Journal of animal science, 98(4) (2020-03-27)
    The growing pet food market is continuously in search for novel ingredients. Legumes such as faba beans (FB) are increasing in popularity and are known to benefit human health, but little is known about their use in pet foods. The
    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
    José Arias-Rico et al.
    Foods (Basel, Switzerland), 9(4) (2020-04-05)
    The objective of this study is to evaluate the nutritional composition, antioxidant properties, and functional characteristics of two cultivars of xoconostle Opuntia xoconostle F.A.C. Weber in Diguet cv. Cuaresmeño (XC) and Opuntia matudae Scheinvar cv. Rosa (XR). The samples were
    Gonul Silav-Tuzlu et al.
    Food technology and biotechnology, 59(4), 463-474 (2022-02-10)
    In spite of being a significantly growing segment, there are still problems regarding the nutritional, technological and sensory profiles of gluten-free products. Thus, the combination of a variety of functional ingredients is required in order to achieve the desired product
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