α-淀粉酶 α-Amylase, Heat-stable 10 mL
淀粉葡萄糖苷酶 Amyloglucosidase 10 mL
Celite 硅藻土 Celite 50 g
蛋白酶 Protease 500 mg

Description
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).
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.



Properties
usage sufficient for ~100 assays
storage temp. 2-8°C



Safety
Hazard Codes Xn
Risk Statements 37/38-41-42-48/20
Safety Statements 22-23-26-39-45

更多内容请访问网站http://www.sigmaaldrich.com/catalog/ProductDetail.do?lang=en&N4=TDF100A|SIGMA&N5=SEARCH_CONCAT_PNO|BRAND_KEY&F=SPEC