J. Technology and Education, Vol.15, No.1, pp.1-10, 2008

研究論文

八代海で養殖された海藻の特質と素材化に向けた酵素処理の検討

　

木幡進,_*1 墨利久,₁ 種村公平,₁ 坂本卓,₂ 下田誠,₃ 浅川牧夫₄

八代工業高等専門学校₁生物工学科, ²機械電気工学科, ³技術室

（〒866-8501八代市平山新町2627）

*kohata@as.yatsushiro-nct.ac.jp

⁴熊本大学教育学部食物学研究室（〒860-8555熊本市黒髪2丁目40番1号）

現在：特定非営利活動法人植物資源の力

　

Characterization and Enzymatic Digestion of Seaweed

Cultured in the Yatsushiro Sea

　

　

Susumu KOHATA, ¹ Toshihisa SUMI, ¹ Kouhei TANEMURA, ¹ Takashi SAKAMOTO, ²

Makoto SHIMODA, ³ and Makio ASAKAWA⁴

¹Department of Bioengineering, ²Department of Mechanical and Electrical Engineering, ³Technical Support

Office, Yatsushiro National College of Technology (Hirayama-shinmachi, Yatsushiro 866-8501, Japan)

⁴Faculty of Education, Kumamoto University (Kurokami, Kumamoto 860-8555, Japan)

　

(Received April 7, 2008; Accepted April 21, 2008)

　

Abstract

The characterization of various cultured seaweed, called kombu, wakame, and kurome, from the Yatsushiro Sea is being undertaken for their potential in food-product applications. The seaweed tested contained no harmful metals, such as Cr, Pb, and Cd. Moreover, their texture was chewy and the tensile strength was desirable, which are both valuable characteristics for food applications. In the stems, leaves, and roots of kombu cultivated at two different locations in the Yatsushiro Sea, the ratio of neutral sugar, uronic acid, and fucose was about 4:4:1. To produce a liquefied paste, which is convenient state for practical uses, the seaweed was crushed by physical crushing and a subsequent biochemical technique. Using double enzyme processing, alginic acid lyase 0.1wt%, and cellulase agent 0.8wt%, the seaweed was digested by 72.6%, 89.1%, and 58.5% for kombu, wakame, and kurome, respectively. By enzyme digestion, the amounts of neutral sugar were enhanced. A seaweed powder from nori, which included large quantities of protein, had the best fertilizer effect for the growth of leeks. The same effects were subsequently achieved with the use of kurome and kombu.

Key words: Cultured Seaweed, Yatsushiro Sea, X-ray Fluorescence Spectrometry, Enzyme, Fertilizing Effect