基本情况

包劲松，浙江大学农业与生物技术学院，教授、博士生导师。

研究领域

稻米品质遗传与分子改良，特种淀粉开发与应用等

教育背景

2001年 博士后，香港大学生命科学学院

1999年 博士，浙江大学

1996年 硕士，浙江农业大学

1993年 学士，浙江农业大学

论文发表

1. Ying, Y., Hu Y., Liu X., Zhao J., Deng B., Zhang Z., Bao J.S. (2025)  Effects of Wx, SSIIa and FLO2 alleles and their interactions on the formation of multi-scale structures of rice starch. International Journal of Biological Macromolecules 303 (2025) 140658  (IF=7.7)
2. Hu, Y., Ahmad D., Ding L., Rasheed H., Blennow A., Kirkensgaard JJK., Bao J.S. (2025) The identification of thresholds of starch phosphate and amylose levels on multi-scale structures and functional properties of potato starch. Carbohydrate Polymer Technologies and Applications, 9: 100676  (IF=6.2)
3. Ying Y., Deng B., Zhang L., Hu Y., Liu L., Bao J.S., Xu F. （2025) Multi-omics analyses reveal mechanism for high resistant starch formation in an indica rice SSIIIa mutant. Carbohydrate Polymers, 347, 122708 (IF=10.7)
4. Gu Y., Tong C., Hu Y., Liu L., Bao J. S. (2025) Starch lysophospholipids contents affect storage quality of paddy rice. Carbohydrate Polymers, 348: 122818 (IF=10.7)
5. Tong C., Yu Z., Ma Z., Liu L., Bao J. S. (2025) Genotypic diversity in potato non-starch and starch lysophospholipids and relationships with starch qualities. Food Hydrocolloids, 162: 111016 (IF=11.0)
6. Zahid M. K., Ahmad D., Amin R., Bao J.S. (2025) Sorghum starch: Composition, structure, functionality, and strategies for its improvement. Comprehensive Reviews in Food Science and Food Safety, 24(1): e70101 (IF=12.0)
7. Deng BW, Zhang YN, Zhang F, Wang WS, Xu JL, Zhang Y, Bao JS (2024) Genome-wide association study of cooked rice textural properties and starch physicochemical properties in indica rice. Rice Science, 31(3), 300-316.
8. Nawade B., Chu S.-H., Kim S., Lee C.-Y., Bao J.S., Park Y.-J. (2024) Nested association mapping population in japonica rice: Development, characterization, and application in genome-wide association studies. Current Plant Biology, 40: 100401
9. Tappiban P., Sraphet S., Srisawad N., Ahmed S., Bao J.S., Triwitayakorn K. (2024) Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review. Food Chemistry: X, 23, 101669
10. Gu Y., Hu Y., Ying Y., Qian L., Bao J. （2024） Physicochemical characteristics of tea seed starches from twenty-five cultivars. International Journal of Biological Macromolecules, 275, 133570
11. Tong C., Chen X., Deng R., Guo Q., Liu L., Bao J.S. (2024) Effects of Artificial Aging on Rice Lysophospholipids. Journal of Agricultural and Food Chemistry, 72 (30), 16966 - 16975
12. Ahmad D., Ying Y., Bao J.S. (2024) Understanding starch biosynthesis in potatoes for metabolic engineering to improve starch quality: A detailed review. (2024) Carbohydrate Polymers, 346, 122592
13. Gao Y., Zhang L., Chen W., Zhou W., Deng G., Dai G., Bao J.S. (2004) Cooked rice textural properties and starch physicochemical properties from new hybrid rice and their parents. Foods, 13 (7), 1035
14. Rasheed H., Deng BW, Ahmad D, Bao J.S. (2024) Genetic diversity and genome-wide association study of total phenolics, flavonoids, and antioxidant properties in potatoes (Solanum tuberosum L.). International Journal of Molecular Sciences, 25(23):12795
15. Zhang L., Deng B., Peng Y., Gao Y., Hu Y., Bao J.S. (2024) Population structure and genetic diversity of Shanlan landrace rice for GWAS of cooking and eating quality traits. International Journal of Molecular Sciences, 25 (6), 3469
16. 高严;张琳;邓博文;茹炜岽;包劲松 (2025) 不同品种马铃薯全粉蛋白质、氨基酸和矿质元素营养成分差异研究, 科技通报, 40(7)：1-7+20
17. 谷月,李新宇,包劲松 (2024) 稻米陈化过程中品质及淀粉精细结构变化研究进展. 浙江大学学报（农业与生命科学版）, 50(3): 317-328
18. 庞悦涵,应逸宁,徐非非,包劲松 (2024) 高温胁迫下水稻胚乳磷酸化与泛素化蛋白质组学联合分析. 浙江大学学报（农业与生命科学版）, 50(3): 382-392
19. Ying YN, Pang YH, Bao JS (2023) Comparative ubiquitome analysis reveals diverse functions of ubiquitination in rice seed development under high-temperature stress. Seed Biology, 2, 23.
20. Bao, J.S., Deng, B. W., Zhang, L. (2023) Molecular and genetic bases of rice cooking and eating quality: an updated review. Cereal Chemistry, 100 (6): 1220-1233
21. Nakamura Y., Yashiro K., Matsuba G., Wang Y., Mizutani G., Ono M., Bao J.S. (2023) The relationship between the fine structure of amylopectin and the type of crystalline allomorph of starch granules in rice endosperm. Cereal Chemistry, 100 (3) : 721 - 733
22. Luo X., Huang Q., Fu X., Kraithong S., Hu Y., Yuan Y., Bao J.S, Zhang B. (2023) In vitro fecal fermentation characteristics of mutant rice starch depend more on amylose content than crystalline structure. Carbohydrate Polymers, 307, 120606.
23. Zhang Z., Ying Y., Zhang L., Dai G., Deng G., Bao J.S, Xu F. (2023) Starch structural reasons for the effects of SSIIIa deficiency on the textural and digestive properties of cooked rice. Journal of Cereal Science, 111, 103671.
24. Bao, J.S., Xu J,-H (2023) Editorial: Molecular research for cereal grain quality. Int. J. Mol. Sci. 24(18), 13687
25. Ying, Y.，Hu, Y., Zhang, Y., Tappiban, P., Zhang, Z. W., Dai, G.X., Deng, G.F., Bao, J.S., Xu, F. (2023) Identification of a new allele of soluble starch synthase IIIa involved in the elongation of amylopectin long chains in a chalky rice mutant. Plant Science, 328, 111567
26. Hu, Y.Q., Zhang, Y.N., Yu, S.W., Deng, G.F., Dai, G.X., Bao, J.S. (2023) Combined effects of BEIIb and SSIIa alleles on amylose contents, starch fine structure and physicochemical properties of indica rice. Foods, 12, 119.
27. Zhang, Z., Bao, J.S*. (2023) Recent advances in modification approaches, health benefits, and food applications of resistant starch. Starch/Staerke, 75, 2100141.