Kelp belongs to brown algae, which mainly includes two colors of pigments, one is green chlorophyll, and the other is yellow or brown carotenoids, such as β-carotene, phycoerythrin, phycoerythrin and so on. These two pigments are mainly stored in chloroplasts, in which chlorophyll binds to protein.
There is a hole in the center of chlorophyll molecule, which normally contains a magnesium atom, and then chlorophyll appears green. Chlorophyll is more stable to heat than carotenoids. During blanching, some carotenoids were destroyed, so green appeared.
Extended data:
Method for identify chemically processed kelp
1. Look at the color.
Brown-green and khaki kelp are normal. Brown-green or khaki kelp is a normal color; Dark green kelp is made by cooking fresh kelp, then cooling, pickling and dewatering, and is generally used as a cold salad. The emerald kelp may be soaked with pigment, so consumers should pay special attention to it when choosing.
feeling
Brown-green kelp is selected, which has high viscosity and the surface of dark green kelp is not sticky after processing. The chemically treated kelp has no toughness to the touch.
Smell
The kelp seafood without bleaching and dyeing has a strong flavor, but the kelp seafood flavor after bleaching and dyeing is reduced.
Xinhuanet-Jade kelp is also dyed? "Re-greening" does not mean "dyeing green"