Yafang Shao
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Yafang Shao has a total of 12 co-authors. Here are the top co-authors by number of shared publications:
Dawei Zhu
China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
1 shared publication- Dawei Zhu
Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China
1 shared publication Feifei Xu
Institute of Nuclear Agricultural Sciences, Zhejiang University, Zijingang Campus, Hangzhou 310029, Zhejiang, China
1 shared publicationJing Yu
China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
1 shared publication- Jing Yu
Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
1 shared publication Lingqi Meng
Institute of Coastal Agriculture, Hebei Academy of Agriculture and Forestry Sciences, Tangshan 063299, Hebei, China
1 shared publication
Latest Publications
- Open Access
- 10 September 2024
- Published by Elsevier in Food Chemistry: X
- Vol. 24, 101821
Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion
- 10 September 2024
- Published by Elsevier in Food Chemistry: X
- Vol. 24, 101821
Open AccessChanges of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion
- Open Access
Effects of Starch Molecular Structure and Physicochemical Properties on Eating Quality of Indica Rice with Similar Apparent Amylose and Protein Contents
It is important to clarify the effects of starch fine structure and protein components on the eating quality of indica rice. In this study, seven indica rice varieties with similar apparent amylose content (AAC) and protein content (PC) but different sensory taste values were selected and compared systematically. It was found that except for AAC and PC, these varieties showed significant differences in starch molecular structure and protein components. Compared with rice varieties with a low sensory taste value, varieties with a higher sensory taste value showed significantly lower amylose and higher amylopectin short chains (degree of polymerization 6–12) content; the protein component showed that the varieties with good taste value had higher albumin and lower globulin and glutelin content (p < 0.05). Rice varieties with lower AC, globulin, and glutelin content, as well as a higher content of albumin and amylopectin short chains, resulted in a higher swelling factor, peak viscosity, breakdown value, and ratio of hardness to stickiness, in which condition cooked rice showed a higher sensory taste value. Moreover, this study indicated that rice varieties with a higher content of albumin and amylopectin short chains were conducive to the good appearance of cooked rice. This study lays the foundation for the taste evaluation of good-tasting indica rice.
Open AccessEffects of Starch Molecular Structure and Physicochemical Properties on Eating Quality of Indica Rice with Similar Apparent Amylose and Protein Contents
It is important to clarify the effects of starch fine structure and protein components on the eating quality of indica rice. In this study, seven indica rice varieties with similar apparent amylose content (AAC) and protein content (PC) but different sensory taste values were selected and compared systematically. It was found that except for AAC and PC, these varieties showed significant differences in starch molecular structure and protein components. Compared with rice varieties with a low sensory taste value, varieties with a higher sensory taste value showed significantly lower amylose and higher amylopectin short chains (degree of polymerization 6–12) content; the protein component showed that the varieties with good taste value had higher albumin and lower globulin and glutelin content (p < 0.05). Rice varieties with lower AC, globulin, and glutelin content, as well as a higher content of albumin and amylopectin short chains, resulted in a higher swelling factor, peak viscosity, breakdown value, and ratio of hardness to stickiness, in which condition cooked rice showed a higher sensory taste value. Moreover, this study indicated that rice varieties with a higher content of albumin and amylopectin short chains were conducive to the good appearance of cooked rice. This study lays the foundation for the taste evaluation of good-tasting indica rice.