Abstract
Dough rheological and starch pasting properties play an important role in determining processing quality in bread wheat (Triticum aestivum L.). In the present study, a recombinant inbred line (RIL) population derived from a Gaocheng 8901/Zhoumai 16 cross grown in three environments was used to identify quantitative trait loci (QTLs) for dough rheological and starch pasting properties evaluated by Mixograph, Rapid Visco-Analyzer (RVA), and Mixolab parameters using the wheat 90 and 660 K single nucleotide polymorphism (SNP) chip assays. A high-density linkage map constructed with 46,961 polymorphic SNP markers from the wheat 90 and 660 K SNP assays spanned a total length of 4121 cM, with an average chromosome length of 196.2 cM and marker density of 0.09 cM/marker; 6596 new SNP markers were anchored to the bread wheat linkage map, with 1046 and 5550 markers from the 90 and 660 K SNP assays, respectively. Composite interval mapping identified 119 additive QTLs on 20 chromosomes except 4D; among them, 15 accounted for more than 10% of the phenotypic variation across two or three environments. Twelve QTLs for Mixograph parameters, 17 for RVA parameters and 55 for Mixolab parameters were new. Eleven QTL clusters were identified. The closely linked SNP markers can be used in marker-assisted wheat breeding in combination with the Kompetitive Allele Specific PCR (KASP) technique for improvement of processing quality in bread wheat.
Highlights
Protein and starch, the main components of wheat endosperm, play important roles in determining processing quality in bread wheat (Triticum aestivum L.)
Gaocheng 8901 performed much better than Zhoumai 16 in Mixograph parameters and Mixolab dough rheological scores based on data in three environments (Table 1), whereas Zhoumai 16 showed better performance than Gaocheng 8901 for Rapid Visco-Analyzer (RVA) parameters and Mixolab starch pasting properties
The present study showed genotype, environment and QTL × Environment (QE) interaction had significant effects on all traits except MIDLINE PEAK WIDTH (MPW) and peak time (PTI), the broad-sense heritabilities assessed for all traits ranged from 0.56 to 0.94, suggesting that genotype had the largest contribution to source of variation, in agreement with Patil et al (2009)
Summary
The main components of wheat endosperm, play important roles in determining processing quality in bread wheat (Triticum aestivum L.). Gluten protein consists of glutenin and gliadin, responsible for dough rheological properties. Glutenin is divided into high- and lowmolecular-weight glutenin subunits (HMW-GSs and LMW-GSs); these are encoded by Glu-1 and QTL Mapping for Wheat Quality. Glu-3 loci on chromosomes 1A, 1B, and 1D, respectively (Payne, 1987). Gliadins are encoded by Gli-1 and Gli-2 loci on wheat group 1 and 6 homoeologous chromosomes, respectively (Payne, 1987). The expression of granule-bound starch synthase (GBSS) has a significant effect on amylose content, which is encoded by Wx-1 loci on chromosomes 7AS, 4AL, and 7DS (Nakamura et al, 1993). Several studies found that amylose content showed significantly negative correlation with RVA peak viscosity (PV) and breakdown (BD) while presented significantly positive correlation with pasting temperature (Varavinit et al, 2003; Hung et al, 2007; Blazek and Copeland, 2008)
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