Why Do Lobsters and Crabs Become Red When Cooked?

Seafood lovers will love how lobsters and crabs taste when cooked. He witnessed it turning bright red.

Well this impressive color transformation What causes it?

Scientists have been trying to solve the secret of this color change since the 1870s.

This color change of lobsters and crabs is caused by a protein called crustacyanin and a carotenoid called astaxanthin It causes. This duo forms the lobster’s natural camouflage.

Astaxanthin; A pigment responsible for bright red, yellow and orange hues. This compound Comes from lobsters’ diets and triggers color change by binding to crustacyanin protein.

However lobsters cannot produce this pigment naturally, They get it from the food they eat.

So how exactly does color change with heat occur?

When heat is applied, crustacyanin proteins lose their shape and releases astaxanthin. This causes lobsters and crabs to turn red.

It is worth noting that science is still investigating this phenomenon because rMolecular interactions that enable color change, is still not fully understood.

Scientists, to understand how crustaceanine and astaxanthin cooperate. is working hard.

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