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DIETARY FIBER, LIGNOCELLULOSE AND HEMICELLULOSE CONTENTS OF SELECTED FOODS DETERMINED BY MODIFIED AND UNMODIFIED VAN SOEST PROCEDURES
Author(s) -
MARLETT JUDITH A.,
LEE SUNGSOO C.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07590.x
Subject(s) - hemicellulose , chemistry , starch , amylase , food science , incubation , fiber , food products , enzyme , biochemistry , hydrolysis , organic chemistry
Neutral detergent residues (NDR) of 6 vegetables, 3 fruits, and 3 grain products were determined by the unmodified Van Soest ND procedure and by modifications which incorporated starch‐or protein‐hydrolyzing enzymes. Modification of the procedure significantly lowered NDR weights of several foods, with the greatest effect on grain products and high starch vegetables. Incubation with B. subtilis amylase and pancreatin (1 hr) yielded NDR which generally were not different from those incubated with hog amylase (18 hr). Modification of the procedure had little effect on lignocellulose values, determined by treating NDR with acid detergent solution, and more effect on hemicellulose values. Results suggest that amylase treatment, but not a long incubation, may be necessary for some foods.