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Seafood lovers should know what lobsters and crabs taste like when cooked. He witnessed it turn bright red. Well this impressive color transformation What causes it? Scientists have
Seafood lovers should know what lobsters and crabs taste like when cooked. He witnessed it turn bright red.
Well this impressive color transformation What causes it?
This color change in lobsters and crabs is caused by a protein called crustacyanin and a carotenoid called astaxanthin It causes. This duo forms the natural camouflage of the lobster.
Astaxanthin; A pigment responsible for bright red, yellow and orange hues. This connection Comes from the diet of lobsters and causes color change by binding to the crustacean protein.
However lobsters cannot produce this pigment naturally, They get it from the food they eat.
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 shellfish and astaxanthin work together. works hard.
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Source: Web Tekno
Ashley Johnson is a science writer for “Div Bracket”. With a background in the natural sciences and a passion for exploring the mysteries of the universe, she provides in-depth coverage of the latest scientific developments.
