Study On The Quality Characteristic And Accumulating Of Pigment Of Color Wheat

With economic development and living standard enhancement, consumers pay more and more attention to natural, nutritional and health-promotive foods, which will promote the diversification of consumption structures of wheat. As a novel kind of food resource, color wheat will receive more and more attention because of its special nutritional values.Several variant offspring with different seed colors such as white, black and purple, were selected from introducing Chinese sorghum DNA into common wheat Jihe916 through pollen-tube pathway. In this experiment, nutrition quality and pricessing quality of offspring and dynamic of pigment contents and Accumulating of anthocyanin at different seed development stages were analyzed, Jihe916 and jimai19 were used as white kernel CK. The main results were as follows:1. The result of nutrition quality analysis indicated that the contents of protein and mineral element"Se"in black wheat offspring were higher than that in the receptor jehe916 and white kernel CK jimai19, Total amino acids and other healthy mineral elements in hei3 and hong5 were higher than that in white kernel CK, Therefore it could be concluded that hei3 is the most nutritional material The utilization of variant offspring in the process of black foods was wide.2. The analysis of relativity between HMW-GS composition and quality indicated that the subunit types of color wheat offspring were varied from the receptor jehe916, Compare the hong5, hei3 with jimai19, they have the same subunit types 1, 2+12 on 1A, 1D chromosome, the contents of protein, sedimentation value, wet gluten of hei3 with 14+15 subunit were higher than that of hong5 with 13+16 subunit and jimai19 with 7+8 subunit. Compare the D4hong with jihe916, they have the same subunit types 1, 5+10 on 1A, 1D chromosome, the protein content of D4hong with 7+8 subunit was higher than that of jihe916 with 17+18 subunit, significantly different at 0.01 probability level. Development time and Stability time of wheat with 5+10, 7+8, 17+18 subunits were longer than wheat with 2+12, 13+16, 14+15 subunits, significantly different at 0.05 probability level. The qualities of wheat were influenced by the subunits on different chromosomes.3. The result of starch qualities analysis indicated that the content of amylose in color wheat represented negative correlation with RVA index such as Peak visco, Tyough, Break-down, Final visco, Setback.and represented negative correlation with the surface area of B-type starch granules too. The content of Amylose represented positive correlation with the number of starch granules less than 2μm.4. Three color wheat lines, D4hong, Hong5 and Hei3, and one common white wheat cultivar, Jimai19 as control, were used in this experiment to investigate the protein and mineral nutrition contents and RVA index of the flour produced from different milling streams of Buhler Experimental Mill. The results showed that the flour quality in different milling streams varied distinctly among the three black wheat lines and one common white cultivar. In reduction flour, the protein and mineral nutrition contents increased as milling process was furthered. Similarly, the protein and mineral nutrition contents in break flour increased with further milling stream. The protein content and the contents of P, S, Ca, Mg, K, and Se in the break flour were higher than those in the reduction flour. There was no significant difference in contents of Fe, Mn, and Zn in the two flours. The contents of Fe, Mn, Zn, and Se in the flour and bran of the black wheat lines were higher than those of common white wheat cultivar. RVA index such as Peak visco, Tyough, Break-down, Final visco, Setback decreased as milling process was furthered in reduction and break flour distinctly, The utilization of black wheat lines by blending with white wheat can increase the functional nutrient contents and improve the quality of wheaten food.5. The observation of accumulating of anthocyanin at different seed development stages of the two different colored wheat hei3, D4hong showed that they represented two distinct pigment biosynthetic pathway. The anthocyanin of Hei3 with black kernel synthesized and pigmentized on the seed aleurone layer, while the anthocyanin of D4hong with purple kernel accumulated on the endothelium. In the accumulating stage of hei3, the area of aleurone, which was around embryo, became blue earlier. After that, the blue color diffused upword in aleurone. While in the accumulating stage of D4hong, anthocyanin firstly accumulated at the part of kernel away from embryo, then extended to the part near embryo bit by bit and made the whole surface pigmentized. Anthocyanin of Hei3 began to accumulate 20 days after anthesis, and to the maximum accumulation 27 days after anthesis, while anthocyanin of D4hong began to accumulate 15 days after anthesis, and to the maximum accumulation 29 days after anthesis.Light was necessary for pigment biosynthesis of D4hong with purple kernel, the kernel of D4hong lived in darkness of field was colorless; but was not necessary for pigment biosynthesis of Hei3 with black kernel, pigment of Hei3 could synthesize in darkness of field but the quantity was less than normal.