乾燥コンブの軟化度に及ぼす調味成分の影響(第2報)

抄録

The morphological observations of the tangles which were heated in model cooking solutions were carried out by means of light and electron microscopes. The sample materials was Laminaria japonica Areschoug produced in Hokkaido as in the previous report. The result revealed that the reticular structure of the cell wall was fine when the materials were heated in the cooking solution which contained such a condiment as sugar, while the structure of the cell wall was rough and swollen up to two-three times compared with the control when tangles were heated in the cooking solutions which contained organic acid, NaCl or two-four condiments.