Blushing Lobsters: A Culinary Hypsochromic Shift

Chemical Education Highlights

Abstract

The spectacular colour change that occurs when a lobster is cooked is due to the release of the orange β-carotene derivative astaxanthin from its protein-bound state when the protein is thermally denatured; conformational changes and a change in tautomeric form are contributing factors. Unravelling the chemistry behind this phenomenon combines spectroscopy, crystallography, model-compounds, and theory, making this a pertinent example to include in the classroom.