Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Protein and Protein Structure02:15

Protein and Protein Structure

87.5K
Proteins are one of the most abundant organic molecules in living systems and have the most diverse range of functions of all macromolecules. Proteins may be structural, regulatory, contractile, or protective. They may serve in transport, storage, or membranes; or they may be toxins or enzymes. Their structures, like their functions, vary greatly. They are all, however, amino acid polymers arranged in a linear sequence.
A protein's shape is critical to its function. For example, an enzyme...
87.5K
The Evidence for Evolution02:55

The Evidence for Evolution

48.1K
Genetic variations accumulating within populations over generations give rise to biological evolution. Evolutionary changes can result in the formation of novel varieties and entire new species. These changes are responsible for the diverse forms of life inhabiting the planet. The evidence for evolution suggests that all living organisms descended from common ancestors.
48.1K
Aqueous Solutions and Heats of Hydration02:42

Aqueous Solutions and Heats of Hydration

17.9K
Water and other polar molecules are attracted to ions. The electrostatic attraction between an ion and a molecule with a dipole is called an ion-dipole attraction. These attractions play an important role in the dissolution of ionic compounds in water.
When ionic compounds dissolve in water, the ions in the solid separate and disperse uniformly throughout the solution because water molecules surround and solvate the ions, reducing the strong electrostatic forces between them. This process...
17.9K
Structural Protein Function01:56

Structural Protein Function

29.9K
Structural proteins are a category of proteins responsible for functions ranging from cell shape and movement to providing support to major structures such as bones, cartilage, hair, and muscles. This group includes proteins such as collagen, actin, myosin, and keratin.
Collagen, the most abundant protein in mammals, is found throughout the body. In connective tissue, such as skin, ligaments, and tendons, it provides tensile strength and elasticity.  In bones and teeth, it mineralizes to...
29.9K
Structural Protein Function01:56

Structural Protein Function

3.3K
3.3K
Convergent Evolution01:54

Convergent Evolution

32.8K
Evolution shapes the features of organisms over time, ensuring that they are suited for the environments in which they live. Sometimes, selection pressure leads to the rise of similar but unrelated adaptations in organisms with no recent common ancestors, a process known as convergent evolution.
32.8K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

RETRACTED: Wang et al. Integrated Analysis of Physiological and Transcriptional Mechanisms in Response to Drought Stress in <i>Scaevola taccada</i> Seedlings. <i>Plants</i> 2026, <i>15</i>, 970.

Plants (Basel, Switzerland)·2026
Same author

Regulatory adaptation of an accessory gene controls fungal halotolerance and niche expansion.

The ISME journal·2026
Same author

A predictive framework for assessing naproxen-mediated changes in Nitzschia dubia fucoxanthin levels via machine learning-driven dielectric sensing.

Marine pollution bulletin·2026
Same author

A bivalent mRNA-LNP vaccine confers broad-spectrum protection against both homologous and heterologous H5/H7 highly pathogenic avian influenza viruses in SPF chickens.

Veterinary research·2026
Same author

Comprehensive Evaluation of Bacterial Blight Resistance and Gene Distribution in Common Wild Rice (<i>Oryza rufipogon</i>) from Hainan Province, China.

Plants (Basel, Switzerland)·2026
Same author

The role of taste receptor T1R1/T1R3 in autophagy regulation of spermatogenic cells and its association with spermatogenesis in Xiang pigs.

Animal reproduction science·2026
Same journal

Mechanistic Suppression of Spoilage in Indian Mackerel (Rastrelliger kanagurta) Using Phase Change Materials: An Integrated Volatile and Metabolite Profiling Approach.

Journal of food science·2026
Same journal

How Does the Extraction of Remaining Lipids From Babassu Press Cake Using Green and Traditional Solvents Affect the Oil and Defatted Solids?

Journal of food science·2026
Same journal

Inhibition of Cronobacter sakazakii by Apigenin and the Antibacterial Mechanism.

Journal of food science·2026
Same journal

Efficient Decolorization of Molasses Wastewater by Thermophilic Carboxyl Ester Hydrolase: A New Immobilization Method.

Journal of food science·2026
Same journal

Fermentation Profiling of Blackened Jujube Vinegar Elucidates Flavor Dynamics and Bioactive Enrichment.

Journal of food science·2026
Same journal

Survey of Veterinary Drug Residues in Imported Aquaculture Shrimp From US Retail Stores, 2021 and 2022.

Journal of food science·2026
See all related articles

Related Experiment Video

Updated: Jan 31, 2026

Driving Under the Influence: How Music Listening Affects Driving Behaviors
07:25

Driving Under the Influence: How Music Listening Affects Driving Behaviors

Published on: March 27, 2019

13.1K

Structural Evolution From Starch-Protein Interactions Driving Hydration Behavior and Textural Changes in Steamed

Hongwei Cao1,2, Qilong Huang1, Mengting Huang1

  • 1School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China.

Journal of Food Science
|January 29, 2026
PubMed
Summary
This summary is machine-generated.

Potato pulp (PP) enhances steamed sponge cake (SSC) nutritional value. Optimal quality was achieved with 18% PP, improving texture and moisture distribution.

Keywords:
doughgluten networkpotato pulpsteamed sponge caketextural properties

More Related Videos

Preparation of 3D Decellularized Matrices from Fetal Mouse Skeletal Muscle for Cell Culture
07:44

Preparation of 3D Decellularized Matrices from Fetal Mouse Skeletal Muscle for Cell Culture

Published on: March 3, 2023

1.8K
The Polyvinyl Alcohol Sponge Model Implantation
06:23

The Polyvinyl Alcohol Sponge Model Implantation

Published on: April 18, 2012

20.3K

Related Experiment Videos

Last Updated: Jan 31, 2026

Driving Under the Influence: How Music Listening Affects Driving Behaviors
07:25

Driving Under the Influence: How Music Listening Affects Driving Behaviors

Published on: March 27, 2019

13.1K
Preparation of 3D Decellularized Matrices from Fetal Mouse Skeletal Muscle for Cell Culture
07:44

Preparation of 3D Decellularized Matrices from Fetal Mouse Skeletal Muscle for Cell Culture

Published on: March 3, 2023

1.8K
The Polyvinyl Alcohol Sponge Model Implantation
06:23

The Polyvinyl Alcohol Sponge Model Implantation

Published on: April 18, 2012

20.3K

Area of Science:

  • Food Science
  • Nutritional Science
  • Material Science

Background:

  • Growing consumer demand for nutritious food staples.
  • Potato pulp (PP) is a rich source of dietary fiber and resistant starch.
  • Potential for PP to improve the nutritional profile of baked goods like steamed sponge cake (SSC).

Purpose of the Study:

  • To investigate the impact of varying potato pulp (PP) concentrations (0%-30%) on steamed sponge cake (SSC) and dough quality.
  • To analyze key dough properties including rheology, pasting, microstructure, and chemical composition.
  • To determine the optimal PP content for enhancing SSC quality.

Main Methods:

  • Rheological and pasting characteristics analyzed using Rapid Visco Analyzer (RVA).
  • Microstructural analysis conducted via Scanning Electron Microscopy (SEM).
  • Chemical composition and protein structure changes assessed using Fourier Transform Infrared (FTIR) spectroscopy.
  • Texture Profile Analysis (TPA) and moisture distribution evaluated.

Main Results:

  • Dough viscosity decreased, while pasting degree and enthalpy increased with higher PP content.
  • SEM revealed PP refined the gluten network structure.
  • FTIR analysis indicated PP modified the secondary structure of dough proteins.
  • Optimal performance in free sulfhydryl content, moisture distribution, and TPA was observed at 18% PP addition.

Conclusions:

  • Potato pulp (PP) addition significantly affects steamed sponge cake (SSC) dough and cake quality.
  • 18% PP inclusion represents an optimal level for enhancing SSC nutritional and textural properties.
  • Findings provide valuable data for optimizing SSC formulations and offer practical insights for the food industry.