Production of Seaweed Food with Cellulase

Abstract

Effect of three organic acid salts on maceration of kelp was examined. By soaking in 1.0% Sodium citrate, the kelp was successfully jellied. Sodium oxalate exhibited the effect of similar level, while the effect of sodium lactate was significantly less than those two. The cell-walls was easily degraded, the solubles in jelly increased, and the precipitates decreased by treating the saltmacerated kelp with cellulase. Some easy-to-serve foods were prepared from this cellulase-treated jelly.