On the origin and variation of colors in lobster carapace

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Begum, Shamima; Cianci, Michele; Durbeej, Bo; Falklöf, Olle; Haedener, Alfons; Helliwell, John R.; Helliwell, Madeleine; Regan, Andrew C.; Watt, Ian F.;
(2015)
  • Publisher: Royal Society of Chemistry
  • Related identifiers: doi: 10.1039/c4cp06124a
  • Subject: Chemical Sciences | Kemi

The chemical basis of the blue-black to pink-orange color change on cooking of lobster, due to thermal denaturation of an astaxanthin-protein complex, alpha-crustacyanin, in the lobster carapace, has so far been elusive. Here, we investigate the relaxation of the astaxa... View more
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