Table 4.
Calculated ranges of Kjeldahl conversion factors according to Formula 1 based on the amino acid profiles of dietary fiber preparations obtained by the preparative approach.
| Lower limit | Upper limit | |
|---|---|---|
| IDF pear | 5.76 | 6.13 |
| SDF pear | 5.98 | 6.32 |
| IDF asparagus | 5.74 | 6.21 |
| SDF asparagus | 5.67 | 6.09 |
| IDF buckwheat | 5.52 | 6.05 |
| SDF buckwheat | 5.30 | 5.90 |
| IDF wild rice | 5.69 | 6.18 |
| SDF wild rice | 5.82 | 6.50 |
| IDF wheat | 5.44 | 5.98 |
| SDF wheat | 5.38 | 5.96 |
Due to the partial conversion of Gln and Asn to Glu and Asp during the acid hydrolysis ranges are given instead of single numbers (see text). IDF, insoluble dietary fiber; SDF, soluble dietary fiber.