On the origin and variation of colors in lobster carapace
Author:
Affiliation:
1. School of Chemistry
2. University of Manchester
3. Manchester
4. UK
5. EMBL
6. PETRA III
7. DESY
8. 22603 Hamburg
9. Germany
10. Division of Computational Physics
11. IFM
12. Linköping University
13. Sweden
Abstract
We present evidence that astaxanthin enolate may form in a protein complex environment, and is associated with a large bathochromic absorption shift to give the blue–black color of lobsters.
Publisher
Royal Society of Chemistry (RSC)
Subject
Physical and Theoretical Chemistry,General Physics and Astronomy
Link
http://pubs.rsc.org/en/content/articlepdf/2015/CP/C4CP06124A
Reference47 articles.
1. Astaxanthin: A Review of its Chemistry and Applications
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4. Unravelling the structural chemistry of the colouration mechanism in lobster shell
5. Deriving the ultrastructure of α-crustacyanin using lower-resolution structural and biophysical methods
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