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食品工学（水産資源開発工学講座）
Showing the original Japanese · View translation
使われていない海藻や水産物から、役に立つ成分を引き出す研究室。
AboutAbout the lab
捨てられていた海の資源を、価値ある素材に。
食品工学研究室は、
成分の
中でも、
海藻の
Key terms
- 紅藻
- 赤い色が
特徴の 海藻の なかま。 海苔も その 一つで、 タンパク質を 多く 含む - オリゴ糖
- 糖が
数個つながった もの。 腸内の ビフィズス菌の えさに なる ものも ある - ペプチド
- アミノ酸が
いく つか つながった もの。 タンパク質を 分解すると できる
ResearchResearch themes
昆布養殖の
*Illustrative image紅藻のタンパク質の健康機能
紅藻の
*Illustrative imageダルスからオリゴ糖をつくる
ダルスに
*Illustrative imageオリゴ糖を効率よくつくる酵素
放線菌から
*Illustrative image海苔のタンパク質から生まれるペプチド
海苔製品の
MembersFaculty
- Professor岸村 栄毅
- Associate Professor熊谷 祐也
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Write a lab reviewAnonymous · Your draft is saved if you stopRelatedLabs similar to 食品工学（水産資源開発工学講座）
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食品機能化学The information on this page is compiled by the LabLog team from the lab's public information and interviews. For corrections or removal requests, please contact LabLog, not the lab.
Report an errorAbout the images
The top and research theme images are illustrative and were not taken at the lab. They are cropped from Wikimedia Commons images. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Top image: “Palmeria palmata” Cwmhiraeth / CC BY-SA 3.0 (cropped)
- 紅藻の
タンパク質の 健康機能: “Red seaweed, South East Bay, Three Kings Islands PA111328” Peter Southwood / CC BY-SA 3.0 (cropped) - ダルスから
オリゴ糖を つくる : “Dulse seaweed” secretlondon123 / CC BY-SA 2.0 (cropped) - オリゴ糖を
効率よく つくる 酵素: “Streptomyces hygroscopicus” Snuupo / CC BY-SA 4.0 (cropped) - 海苔の
タンパク質から 生まれる ペプチド: “焼海苔 （三番瀬産・福田海苔店・市川市） くろふね / CC BY 4.0 (cropped)20230204-P1022306” - Related lab (化学工学研究室
（水産資源開発工学講座） ): “Millions of scallop shells - geograph.org.uk - 1438086” John Allan / CC BY-SA 2.0 (cropped) - Related lab (機能生物学
（水産資源開発工学講座） ): “Oncorhynchus masou masou-2” Apple2000 / CC BY 3.0 (cropped) - Related lab (食品化学
（水産食品科学講座） ): “Japan, Hokkaido, drying kelp 1” Marie-Sophie Mejan / CC BY 4.0 (cropped) - Related lab (食品機能化学
（水産食品科学講座） ): “Japanese breakfast dsc04763” David Monniaux / CC BY-SA 3.0 (cropped)
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