@article{oai:ir.kagoshima-u.ac.jp:00011024,
 author = {太田, 冬雄 and 田中, 剛},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-31},
 note = {The utility, as agar source, of three species of red algae collected from the southern sea
of Kyushu, Gracilaria verrucosa (HUDS.) PAPENFUSS, Hypea charoides LAMOUROUX and Grateloupia okamurai YAMADA, was investigated with the application of alkali-treatment method.
From Gracilaria and Hypea pre-heated with alkali, agars having a considerably high gel-strength were prepared in ordinary yields.
The frond of Grateloupia disintegrated almost completely during pre-heating, the resultant solutions having only weak gelling capacity (Table
1). When Grateloupia was pressure-cooked with alkali under certain conditions, agar-product
could be prepared from its extract (Figs. 1 and 2).
Sulfate content of agar from the alkali-cooked Grateloupia was slightly less than that of
dried material (Table 3). This suggests that the effect of alkali-cooking might be brought
about by some other factors besides the decrease of sulfate content.
Gelation of the Grateloupia extract was enhanced by the presence of some salts (Fig.3).
Admixture of Grateloupia to Gelidium reduced the gel-strength of agar, leading to an increase
of its yield (Table 2).},
 pages = {38--44},
 title = {南九州産二三紅藻類の寒天原藻としての利用},
 volume = {13},
 year = {}
}