Rapid Integrated Total Dietary Fiber Assay Kit

- Overview
  - The Rapid Integrated Total Dietary Fiber Assay Kit method is validated under collaborative study (AACC Method 32-60.01, AOAC Method 2022.01, AOAC Method 2017.16, ICC Standard No. 185) and is recognized as a Type I Method by CODEX Alimentarius. The K-RINTDF method is the recommended one for the measurement of total dietary fiber in all foods that may or may not contain resistant starch. This method is updated to be more consistent with in vivo conditions in the human small intestine, i.e. a 4h incubation time. Under these conditions more accurate measurement of resistant starch is obtained, including phosphate cross-liked starch (RS4). Use of higher enzyme concentrations ensures that resistant maltodextrins produced from non-resistant starch under the incubation conditions of the Integrated Total Dietary Fiber procedure (AOAC Methods 2009.01 and 2011.25) are no longer produced.
    
    In this improved, rapid method, the incubation time with PAA+AMG is reduced to 4h and the levels of both PAA and AMG are increased to ensure that resistant starch levels obtained with a set of control samples are consistent with ileostomy data. Under these conditions, the DF values obtained for most samples are the same as those obtained with AOAC Methods 2009.01 and 2011.25.
    
    The dietary fiber fractions that are measured with this method are:
    1. High Molecular Weight Dietary Fiber (HMWDF) including Insoluble Dietary Fiber (IDF) and High Molecular Weight Soluble Dietary Fiber (SDFP; soluble dietary fiber which is precipitated in the presence of 78% aqueous ethanol), and
    2. Low Molecular Weight Soluble Dietary Fiber (SDFS; water soluble dietary fiber that is soluble in the presence of 78% aqueous ethanol).
    
    Alternatively, IDF, SDFP and SDFS can be measured separately. The enzymes used in this method are high purity and effectively devoid of contaminating enzymes active on other dietary fiber components such as β-glucan, pectin and arabinoxylan. They are supplied as freeze-dried powders; allowing the use of glycerol as an internal standard in the method.
    
    Please contact us at for specific academic pricing.
- Properties
  - Details
    
    Limit of Detection: 0.5g/100g
    
    Storage
    
    Short term stability: 2-8°C
    Long term stability: See individual component labels
    
    Stability
    
    > 2 years under recommended storage conditions
    
    * For research use only.
- Applications
  - Application Description
    
    Food ingredients, food products and other materials.
- Reference
  - 1.Measurement of available carbohydrates, digestible, and resistant starch in food ingredients and products. McCleary, B. V., McLoughlin, C., Charmier, L. M. J. & McGeough, P. (2019). Cereal Chemistry, 97(1), 114-137.
    2.Definition and Analysis of Dietary Fiber in Grain Products. McCleary, B. V., Cox, J, Ivory, R. & Delaney, E. (2019). “Cereal Grain-based Functional Foods", (Trust Beta and Mary Ellen Camire), CPI Group (UK) Ltd, pp. 103-126.
    3.Evolution of a Definition for Dietary Fiber and Methodology to Service this Definition. McCleary, B. V. & Cox, J. (2017). Luminacoids Research, 21(2), 9-21.
    4.Determination of total dietary fibre and available carbohydrates: A rapid integrated procedure that simulates in vivo digestion. McCleary, B. V., Sloane, N. & Draga, A. (2015). Starch/Stärke, 67(9-10), 860–883.
    5.Effect of extrusion processing parameters on structure, texture and dietary fibre composition of directly expanded wholegrain oat-based matrices. Nikinmaa, M., Zehnder-Wyss, O., Nyström, L. & Sozer, N. (2023). LWT, 114972.
    6.Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications. Krause, M., Sørensen, J. C., Petersen, I. L., Duque-Estrada, P., Cappello, C., Tlais, A. Z. A., Di Cagno, R., Ispiryan, L., Sahin, A. W., Arendt, E. K. & Zannini, E. (2023). Foods, 12(5), 919.
    7.Dietary Fibers-Classification, Properties, Analysis and Function: A Review. Ibrahim, O. & Menkovska, M. (2022). Advances in Bioscience and Biotechnology, 13(12), 527-544.
    8.Extrusion processing modifications of a dog kibble at large scale alter levels of starch available to animal enzymatic digestion. Corsato Alvarenga, I., Keller, L. C., Waldy, C. & Aldrich, C. G. (2021). Foods, 10(11), 2526.
    9.Application of heat moisture treatment in wheat pasta production. Iuga, M. & Mironeasa, S. (2021). Food Control, 128, 108176.
    10.Effect of soybean processing on cell wall porosity and protein digestibility. Zahir, M., Fogliano, V. & Capuano, E. (2020). Food & Function, 11(1), 285-296.
    11.Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates. Höglund, E., Eliasson, L., Oliveira, G., Almli, V. L., Sozer, N. & Alminger, M. (2018).

MSDS

Rapid Integrated Total Dietary Fiber Assay Kit

Rapid Integrated Total Dietary Fiber Assay Kit

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