ENHANCE HARD SPRING AND DURUM WHEAT QUALITY AND UTILIZATION
Location: Cereal Crops Research
Title: Quantitative Trait Loci Influencing End-use Quality Traits of Hard Red Spring Wheat Breeding Lines
Submitted to: Genome
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: November 29, 2010
Publication Date: June 1, 2011
Citation: Tsilo, T.J., Simsek, S., Ohm, J., Hareland, G.A., Chao, S., Anderson, J.A. 2011. Quantitative Trait Loci Influencing End-use Quality Traits of Hard Red Spring Wheat Breeding Lines. Genome. 54:460-470.
Interpretive Summary: Wheat end-use quality is determined by a complex interaction of many traits such as dough visco-elastic characteristics and bread-baking properties. A wheat population of 139 recombinant inbred lines that were derived from crossing of two hard spring parental lines, MN98550 x MN99394 were grown at three locations in 2006 and analyzed for wheat hardness, and flour polymeric proteins, dough mixing strength and bread-making properties. Quantitative trait locus (QTL) mapping was conducted to find genes that underlie those quality traits. Variation of wheat hardness was associated with six QTL of which three major genes were located on chromosome 1A, 5A, and 5D. Eleven QTL were identified to affect endosperm polymeric proteins, accounting for maximum of 46% of the variation found among inbred lines across three locations. Ten dough-mixing and bread-baking properties were identified to have associations with forty-three QTL. Among those QTLS, low-molecular weight glutenin gene Glu-A3, and the two high-molecular weight glutenin genes Glu-B1 and Glu-D1 which had been known to affect dough and bread-baking characteristics previously were also identified to have greater influence than other QTL in the current research. Further more, a new QTL on chromosome 6D was also identified to have a major influence on dough-mixing and bread-baking characteristics.
Wheat end-product quality is determined by a complex group of traits including dough visco-elastic characteristics and bread-making properties. Quantitative trait locus (QTL) mapping and analysis were conducted for endosperm texture and polymeric proteins, dough mixing strength and bread-making properties in a population of 139 (MN98550 x MN99394) recombinant inbred lines that was evaluated at three environments in 2006. Based on the genetic map of 534 loci, six QTL were identified for endosperm texture, with main QTL on chromosomes 1A (R2 ' 17.3%), 5A (R2 ' 17.1%) and 5D (R2 ' 22%). Eleven chromosome regions were associated with endosperm polymeric proteins, explaining 4.2-46% of the phenotypic variation. Forty-three QTL were identified for 10 dough-mixing strength and bread-making properties. Major QTL clusters were associated with the low-molecular weight glutenin gene Glu-A3, the two high-molecular weight glutenin genes Glu-B1 and Glu-D1, and a region on chromosome 6D. Alleles at these QTL clusters have previously been proven useful for wheat quality except for the 6D QTL.