Why cooked lobsters turn red


Various newspapers and magazines in The Netherlands have reported about the recent paper ( J. Am. Chem. Soc., 127, 1438 (2005)) by a group at the University of Leiden. The team in Leiden, by a combination of quantum chemical modeling and spectroscopic techniques, has elucidated the mechanism of the spectacular natural color change that occurs when a lobster (Homarus gammarus) is cooked, turning deep blue into red (see figure below).


Dr. Buda comments “The time-dependent DFT calculations performed with ADF have been crucial in identifying the most important molecular mechanism at the basis of the color change. ADF was used to calculate the absorption energies and transition dipole moments for different models of the chromophore, a red carotenoid pigment called astaxanthine, embedded in the crustacyanin protein.”

Go to overview

Stay up to date!

Subscribe to our newsletter (5 times a year) to stay up to date about news, job openings, functionality and events such as webinars and workshops!

No sales. No spam. Occasional notifications. Unsubscribe anytime.