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Wheat with health care function and cultivation method thereof

A breeding method and wheat technology, applied in botany equipment and methods, plant genetic improvement, food preparation, etc., can solve the problems of research reports on the breeding of new resistant starch varieties that have not been seen, and achieve weight control, delayed release and Absorb and reduce the effect of hunger resistance

Inactive Publication Date: 2008-05-21
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, research on highly resistant starch products focuses on processing methods, and the developed resistant starch products are generally only used as food supplements for special populations, and there are no research reports on the breeding of new varieties of resistant starch crops that are daily staple foods

Method used

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  • Wheat with health care function and cultivation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: Breeding wheat WRS-1 with a resistant starch content of 5.40% from mutagenic mutant plants

[0020] Using the wheat variety "Sumai No. 6" grown in the Huaihe River area as the material, 20,000 second-generation mutant plants were constructed in 2003 after 300Gy cobalt-60 radiation mutagenesis treatment. Reserve an appropriate amount of seeds for later use, and the rest of the seeds are peeled first, then processed into wheat flour, steamed, and the content of resistant starch in hot cooked rice and wheat flour is measured, and the method of simulating digestion in the human body is adopted. The content of resistant starch according to the American AOAC method (pepsin Digest, then digest with α-amylase for 16 hours, then dissolve the resistant starch with potassium hydroxide, then digest with amyloglucose, and finally measure the glucose content with a glucose kit, and calculate the resistant starch according to the conversion ratio of starch and glucose conte...

Embodiment 2

[0021] Example 2: Resistant starch content of wheat WRS-1 with health care function and my country's spring wheat variety resources

[0022] The resistant starch content of the main spring wheat variety resources in my country is shown in Table 1. Mature rice noodles were prepared by steaming at a ratio of 1:10. The measurements showed that the resistant starch content in the selected 91 representative spring wheat varieties in my country was low, ranging from 0.541% to 2.649%. The wheat WRS-1 with health care function bred according to the invention has a resistant starch content of 3.820%, which is significantly higher than the wheat varieties and resources currently produced and popularized.

[0023] Table 1. Comparison of the resistant starch content of the main spring wheat variety resources in my country and WRS-1 with health function

[0024] breed name

[0025] Remarks: The resistant starch content is the content in hot rice, measured according to the Americ...

Embodiment 3

[0026] Example 3: Digestive properties of wheat WRS-1 with health functions

[0027] Using wheat WRS-1 with health-care functions as a material, the digestive characteristics of the original wheat variety "Sumai No. 6" were compared under in vitro conditions, and the results are shown in Figure 1. It can be seen from the figure that the wheat WRS-1 of the present invention, whether it is hot rice flour or retrograde rice flour, has significantly low digestibility and digestion speed, effectively delays the release and absorption of glucose, and exhibits good digestion resistance, which is very suitable Diabetics eat.

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Abstract

The invention relates to a wheat with health care function and a cultivation method thereof. The wheat contains resistant starch of above three percent; the rest is digestible starch. The cultivation method comprises the following steps: collecting wheat seeds; keeping seeds of proper amount for backup and the rest seeds are processed into wheat powder after being peeled off; after being steamed and cooked, the resistant starch content of hot parboiled rice wheat powder is tested; wheat corresponding to the samples with resistant starch content higher than three percent is further planted; evaluating and checking the stability conveyed by the resistant starch and reproducing the stable material; noodles and bread are processed and manufactured using the reproducing strain as raw material and the resistant starch content wherein is tested and wheat, the resistant starch content of which is stable and above three percent, is gained finally. The wheat of the invention has a plurality of health functions, such as digestion resistance, being able to add satiety sense, diet control, glycemic index control, constipation prevention and being good for keeping intestinal tract, etc. Dietotherapy can be carried out from source to guard against diabetes, obesity, high blood pressure, hyperlipemia, colon cancer, etc.

Description

technical field [0001] The invention relates to a wheat with health care function and a cultivation method thereof. Background technique [0002] With the rapid development of social economy and the improvement of living standards, a phenomenon that cannot be ignored is that the incidence of diabetes, cardiovascular diseases and some cancers has increased year by year, becoming the "number one killer" of death, and the obesity phenomenon of young people has also caused People are on high alert. The overweight rate of adults in my country is 22.8%, and the obesity rate is 7.1%. The estimated numbers are 200 million and 60 million respectively. There are about 50 million people with diabetes in my country, accounting for 3.5% of the total population in my country. The number of diabetic patients is increasing at a rate of at least 3,000 per day, at least 1.2 million per year, and the age of onset tends to be younger. [0003] People need energy supply to maintain basic life...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/10A01H1/04A23L33/00A23L7/10
Inventor 吴殿星舒小丽
Owner ZHEJIANG UNIV
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