Popular Science / What does colored wheat look like? Is it tasty? What is the difference between it and regular wheat? EDIT by: www.immy.cn www.immyhitech.com

Popular Science / What does colored wheat look like?

Is it tasty?

What is the difference between it and regular wheat?

EDIT by: www.immy.cn   www.immyhitech.com

Colored wheat, as the name suggests, refers to wheat that is different from ordinary wheat, and the grain color is blue, purple, or black-purple, etc.

Fig.1 Types of colored wheat

Wheat grains are composed of fruit peel, seed coat, embryo, endosperm and aleurone layer, and if different pigments are deposited in the peel, seed coat and aleurone layer, wheat grains will show different colors. For example, if the seed coat contains purple pigment, the whole grain will appear purple; If the blue pigment is present in the aleurone layer, the grain appears blue; If both the violet and blue pigment genes are present, the grain will appear blue-purple. Genes are the determinants of the expression of grain color traits in wheat, and environmental changes also play a role [1, 2].

How is colored wheat formed?

The color of colored wheat is mainly derived from the plants related to wheat, such as long-spike wheat grass, durum wheat, etc., which are transferred to wheat through distant hybridization and are non-GMO products. The main component of the color of purple wheat and blue wheat is anthocyanin pigment, but the location of the two is different.

The color of purple wheat is mainly found on the seed coat of wheat grains, so the flour of purple wheat is still white, and it is generally used to make whole wheat flour; The color of blue wheat is mainly found in the wheat aleurone layer, so the flour of blue wheat appears as a light blue or blue-gray color.

What is the nutritional value of colored wheat?

With the improvement of people's living standards and the change of dietary structure, colored foods have become the focus of people's attention because of their unique nutritional value, and studies have shown that the color of food is positively correlated with its nutritional value, and the darker the color of food, the higher the nutritional value [3].

Table 1 Efficacy of nutrients contained in colored wheat

The content of trace elements such as iron in colored wheat was significantly higher than that in ordinary wheat. Iron is the key substance in the formation of hemoglobin, and the iron content in purple wheat is up to 55∙5mg· L-1, which was 56.3% higher than that of white-grain common wheat, and manganese participated in the action of a variety of health-related enzymes, and its content in the grain of blue-grain wheat was the highest, 54% higher than that of ordinary wheat, and the content of zinc and selenium in colored wheat was slightly higher than that of ordinary wheat.

Dietary fiber is known as the "seventh major nutrient", and the dietary fiber in colored wheat, especially triticale grains, is mainly composed of soluble polysaccharides and water-soluble cellulose sources, and the content is 2~3 times that of ordinary light-colored wheat. It can play a role in moistening the intestines and reducing the occurrence of intestinal diseases, and can also reduce cholesterol, which helps to lower blood pressure and blood sugar.

The bioactive substances in colored wheat are mainly vitamins, and the purple and blue grain wheat varieties contain high β+γ vitamin E, which is more than 300% of that of ordinary control wheat, and the rich β+γ vitamin E has the functions of antioxidant, anti-free radical, and inhibition of lipid peroxide production [3,4].

Colored wheat is rich in anthocyanins, which are widely present in nature as a natural pigment and play an important role in promoting plant growth and development and human health. Anthocyanins are precursors formed by anthocyanins, and studies have shown that the anthocyanin content of blue and purple wheat is significantly higher than that of common grain wheat [4]. D87065 had the highest anthocyanin content in blue grain wheat varieties, which was 6.43 times that of common grain wheat. Luozhen No. 1, which had the highest anthocyanin content in purple wheat, was 6.84 times that of ordinary wheat.

The varieties with the lowest anthocyanin content (CGN04230, sinde) in blue and purple wheat were also 2.02 and 3.32 times higher than those of common grain wheat, respectively. The anthocyanin content in blue grain wheat and purple wheat was mainly related to color, and the darker the color, the higher the anthocyanin content.

As an ideal raw material for nutritional and health food, colored wheat has a wide range of application value and development prospects, and its development is in line with people's requirements for wheat varieties, and it has gradually changed from satisfying food and clothing to diversification and nutrition. 

In the future, the research direction of color wheat breeding and variety breeding will pay more attention to the in-depth study of quality traits, so that it can be better applied to the actual production.

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