Detection of QTLs for bread‐making quality in wheat using a recombinant inbred line population |
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| Authors: | Y Li Y Song R Zhou G Branlard J Jia |
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| Institution: | 1. College of Biology, China Agricultural University, Beijing 100094, China;2. Key Laboratory of Crop Germplasm and Biotechnology, Ministry of Agriculture;3. Institute of Crop Germplasm Resources, Chinese Academy of Agricultural Sciences, Beijing 100081, China;4. INRA, UMR 1095 GDEC‐UBP, 63100 Clermont‐Ferrand, France;5. Corresponding author, E‐mail: jzjia@mail.caas.net.cn |
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| Abstract: | Whereas gluten fraction accounts for 30–60% of the variation in wheat bread‐making quality, there remains substantial variation determined by non‐gluten factors. The objective of this study was to detect new loci for wheat quality. The genetics of sodium dodecyl sulphate‐sedimentation volume (Ssd), grain hardness (GH), grain protein content, wet gluten content (WGC) and water absorption (Abs) in a set of 198 recombinant inbred lines derived from two commercial varieties was studied by quantitative trait loci (QTL) analysis. A genetic map based on 255 marker loci, consisting of 250 simple sequence repeat markers and five glutenin loci, Glu‐A1, Glu‐B1, Glu‐D1, Glu‐B3 and Glu‐D3, was constructed. A total of 73 QTLs were detected for all traits. A major QTL for GH was detected on chromosome 1B and its relative contribution to phenotypic variation was 27.7%. A major QTL for Abs on chromosome 5D explained more than 30% of the phenotypic variation. Variations in Ssd were explained by four kinds of genes. Some QTLs for correlated traits mapped to the same regions forming QTL clusters or indicated pleiotropic effects. |
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| Keywords: | quantitative trait loci wheat sodium dodecyl sulphate‐sedimentation volume grain protein content wet gluten content grain hardness water absorption recombinant inbred line |
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