[轉錄]~請問~

※ 本文轉錄自 [bio_discuss] 看板

作者: LL (章魚) 站內: bio_discuss
標題: ~請問~
時間: Sat Oct 14 17:50:58 2000

~請問一下~
為什麼蝦子~螃蟹~煮熟後會變成紅色~
請詳細說明~
謝謝~
--
※ Origin: 成大生物飛翔站 <flight.bio.ncku.edu.tw> 
◆ From: 203.68.253.24

> -------------------------------------------------------------------------- <

發信人: [e-mail] (Channels), 看板: Biology
標  題: Re: [轉錄]~請問~
發信站: 台大計中椰林風情站 (Wed Oct 18 06:38:33 2000)
轉信站: Ptt!news.ntu!bbs.ee.ntu!Palmarama

==> [e-mail] (蘇菲的世界) 提到:
> ※ 本文轉錄自 [bio_discuss] 看板
> 作者: LL (章魚) 站內: bio_discuss
> 標題: ~請問~
> 時間: Sat Oct 14 17:50:58 2000
> ~請問一下~
> 為什麼蝦子~螃蟹~煮熟後會變成紅色~
> 請詳細說明~
> 謝謝~


蝦子~螃蟹~ (lobster, crab, etc.) are both crustaceans.

Crustaceans have exoskeleton covering their body surface.
Crustacean exoskeleton is secreted by the underlying epidermis.
Their exoskeleton is composed of 3 layers: epicuticle, exocuticle
and endocuticle. In the endocuticle (the most inner layer),
it contains a protein pigment called "astaxanthin". Under normal
conditions, astaxanthin appears as blue or green -- that is the
usual body colour you may see in lobsters and crabs.
When it is heated, however, astaxanthin is denatured and turns
into red. That is why most boiled lobsters and crabs look red on
your dinner table!

..
--
☆ [Origin:椰林風情] [From: pc-sage.physiol.ox.ac.uk] [Login: **] [Post: 22]