Xinhua News Agency Client Xi’an, February 24th (Liu Tong Gao Mingze) The reporter learned from the Shaanxi Provincial Association of Old Science and Technology Educators on the 24th that a new variety of high-resistant starch wheat that has been cultivated for 9 years—— Tangshou Mai No. 1 has recently obtained the authorization of a new variety from the Ministry of Agriculture and Rural Affairs. This new functional wheat variety is expected to bring “gospel” to diabetics.
It is understood that resistant starch is defined by the World Food and Agriculture Organization as “the general term for starch and its degradation products that are not absorbed by the small intestine of healthy humans”, also known as anti-enzymatic starch, indigestible starch, in the small intestine. It cannot be digested and absorbed by enzymatic digestion and fermented in the large intestine to produce short-chain fatty acids, which are considered as functional dietary fibers. The World Health Organization believes that resistant starch can reduce the glycemic index and prevent type II diabetes; reduce intestinal pH to prevent colon and rectal cancer, constipation, hemorrhoids; lower cholesterol and prevent cardiovascular disease; promote the absorption of zinc, calcium, magnesium ions and other functions . At present, resistant starch has become a research hotspot at home and abroad.
Since 2009, with the support of breeding experts from the Chinese Academy of Agricultural Sciences, Northwest Agriculture and Forestry University and other institutions, Zhang Lude, a member of the Shaanxi Provincial Association of Senior Science and Technology Educators, has introduced high-resistant starch wheat germplasm resources from He started by renting land in the countryside to carry out the breeding and breeding of new wheat varieties with “resistant starch” function. He devoted a lot of energy to the research and development of new wheat varieties. After systematic breeding, he cultivated new varieties of high-resistant starch wheat. – Tangshou Mai No. 1. At present, wheat flour has been tested by national testing institutions such as West Agricultural University, Rice Research Institute of Chinese Academy of Agricultural Sciences, Zhejiang University and other national testing institutions, and its resistant starch content has reached about 10%, which is much higher than the level of 1% of ordinary wheat. . The content of resistant starch in Tangshoumai No. 1 is about 10%, which is 10 to 50 times that of ordinary small varieties in China. (end)