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Detection of QTLs for bread‐making quality in wheat using a recombinant inbred line population
Author(s) -
Li Y.,
Song Y.,
Zhou R.,
Branlard G.,
Jia J.
Publication year - 2009
Publication title -
plant breeding
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.583
H-Index - 71
eISSN - 1439-0523
pISSN - 0179-9541
DOI - 10.1111/j.1439-0523.2008.01578.x
Subject(s) - quantitative trait locus , glutenin , biology , inbred strain , genetics , gluten , population , chromosome , gene , food science , demography , protein subunit , sociology
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.