By Arne Jensen, Eurico C. de Oliveira (auth.), Mark A. Ragan, Carolyn J. Bird (eds.)
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Additional resources for Twelfth International Seaweed Symposium: Proceedings of the Twelfth International Seaweed Symposium held in Sao Paulo, Brazil, July 27–August 1, 1986
The longtime use of konbu for seasonings in Japan may reflect this fact. In addition, konbu contains a large amount of alanine which also contributes to taste, and there are in konbu nonnegligible quantities of most essential amino acids in the free form. Based on the content of these amino acids, particularly on that of glutamic acid, therefore, an attempt has been made to specify the grade of konbu goods, although many problems remain. The main problem is the fact that the free amino acid contents vary remarkably by season.
Nori products. Left to right: hoshi-nori, toasted nori, seasoned nori. SEASONED- NORI 9 Fig. 3. Toasting machine for toasted nori. , 1981). However, purple laver characteristically contains a high amount of arginine, a basic amino acid which in general is richer in animal protein. In contrast, the content of the essential amino acid lysine is so small that the amino acid score of laver protein can 1971; Kanazawa, 1963; Noda, 1971). The protein content varies widely depending on the sample, and this seems to specify the quality of laver.
Abbott, 1958. Acute oral toxicity and chemical and physical properties of arsenic trioxides. A. Arch. Ind. Health 17: 118 -123. Hirase, S. & K. Watanabe, 1972. Fractionation and structural investigation of funoran. Proc. int. Seaweed Symp. 7: 451-454. , H. Noda & M. Naka, 1971. Biochemical studies on marine algae - VI. Concentration of selenium in marine 28 algae and its importance as a trace metal for the growth of lavers. Bull. Jap. Soc. sci. Fish. 37: 996-1001 (in Japanese). , Y. Naoi & T. Okada (eds), 1978.