Are the lower temperatures of 90˚C to 95˚C adequate for the hydrolysis if we extend the incubation time in the Total Dietary Fiber Assay Kit (K-TDFR) procedure?

Modified on Fri, 24 Sep, 2021 at 4:49 PM

The main reason for the stated 100˚C is to ensure that the starch is gelatinised and hydrolysed by alpha-amylase. We are sure that a temperature of 95˚C should be fine.