Mapping of QTL for Color of Noodle Dough Sheet in a Doubled Haploid Population

H Kang,C S Kang,C S Park,H Kim

doi:10.5539/jas.v7n5p182

Abstract

This study was conducted for identification of the quantitative trait loci (QTL) associated with the color of flour and noodle dough sheets for the production of white salted noodles by analysis of a doubled haploid population from a cross between Korean wheat cultivars carrying different color values for the flour and noodle dough sheets. The DH population was evaluated in replicated field trials in 2011 and 2012 in upland conditions in Iksan, Korea. The color differences were measured as CIE-LAB L , a and b values. Xgwm190 located on chromosome 5D explained 13.3%–22.8% of the phenotypic variation in the color of flour over the average of two years. Xgwm190 also explained 11.8% and 24.1% of the phenotypic variation for the L and b values of the noodle dough sheets for the average of two years, respectively. Xbarc81 and Xgwm133 accounted for 7.9% and 9.8% of the phenotypic variation in the b value of flour produced in 2012 and the noodle dough sheets from flour produced in 2011, respectively. The putative marker for flour and noodle dough sheet color, Xgwm190 , was applied to validate the relationship between genotypes of 24 Korean wheat cultivars. Fourteen of the Korean wheat cultivars contained genotype a , which represented homozygous to Keumkang at Xgwm190 , showed lower L values of the flour and noodle dough sheets (91.6 and 83.5, respectively) than genotype b (93.6 and 85.1, respectively), which represented homozygous to Olgeuru at Xgwm190 . Xgwm190 could be used for the selection of wheat lines with bright color in Korean wheat breeding programs.

Highlights

The color of flour is a main consideration of determining the acceptability in noodles to consumers, albeit noodles are produced in wide ranges of color
Keumkang showed lower L value and higher a and b values of the flour than Olgeuru, but no significant differences were found in the color of the noodle dough sheet between the parental cultivars, because it was prepared with fixed water absorption in this study (Table 1)
The year explained for the largest proportion of the variation among flour and noodle dough sheet color, the color may have been influenced by both genotype and genotype by environment interactions (Table 2)

Summary

Introduction

The color of flour is a main consideration of determining the acceptability in noodles to consumers, albeit noodles are produced in wide ranges of color. White salted noodles, which are made from dough with flour, water and salt content based on the flour weight, are widely consumed in Korean and Japan (Fu, 2008). The brightness of flour decreases with increase of the particle size as well as the protein, ash, damaged starch and tailing starch content, which causes dull color in white salted noodles (Huo, 2001; Fu, 2008). Execution of the correct milling procedures and inclusion of an appropriate range of protein content is important to maintain the brightness of white salted noodles (Huo, 2001; Fu, 2008). The factors related to the color of flour and the resulting noodles are genetically quantitative, often influenced by the environment and www.ccsenet.org/jas

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Conclusion