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.
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: Thu, 10 May, 2018 at 3:22 PM
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