Genetic analysis of bread-making quality scores in bread wheat using a recombinant inbred line population
Genetic analysis of bread-making quality scores in bread wheat using a recombinant inbred line population
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DOI：
10.1007/s00122-007-0563-8
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发表时间：
2007-08-01
影响因子：
5.4
通讯作者：
Charmet, G.
中科院分区：
文献类型：
--
作者：
Groos, C.;Bervas, E.;Charmet, G.
面包制作质量进行了评估的后代194重组自交系（RILs）从两个法国品种独奏会和Renan之间的交叉，在三个环境中培养。这些品种先前已被确定为具有对比的谷物蛋白质含量和面团流变学特性，尽管它们在法国用于品种注册的官方面包制作测试中获得了相似的分数。然而，后代表现出广泛的变化，这表明在几个位点的有利等位基因存在于两个亲本系。相关性分析表明，面包制作分数的环境之间的相关性很差，因为它们是不好的面团流变学参数和面粉蛋白质含量的多元回归预测。然而，面包体积是最可遗传和可预测的性状。共检测到7个面包评分QTL，每个QTL解释5.9-14.6%的性状变异，6个面包体积QTL解释10.7-17.2%的性状变异。大多数面包制作QTL，特别是在所有环境中检测到的那些QTL，与面团流变学、蛋白质含量或由于可溶性戊聚糖引起的面粉粘度的QTL共定位（Fincher和Stone 1986;安德森等，J Cereal Sci 19：77-82，1994）。一些QTL区域，如染色体3A和染色体7A上的那些，显示稳定的QTL的面包评分和面包体积，以前不知道宿主明显的基因的谷物品质。
Bread-making quality has been evaluated in a progeny of 194 recombinant inbred lines (RILs) from the cross between the two French cultivars Recital and Renan, cultivated in three environments. These cultivars have been previously identified as having contrasting grain protein content and dough rheology properties, although they achieve similar scores for the official bread-making test used for cultivar registration in France. However the progeny displayed a wide range of variations, suggesting that favourable alleles at several loci are present in the two parental lines. Correlation analyses revealed that bread-making scores are poorly correlated among environments, as they are poorly predicted by multiple regression on dough rheology parameters and flour-protein content. However, loaf volume was the most heritable and predictable trait. A total of seven QTLs were found for bread scores, each explaining 5.9-14.6% of trait variation and six for the loaf volume (10.7-17.2%). Most bread-making QTLs, and particularly those detected in all environments, co-located with QTLs for dough rheology, protein content or flour viscosity due to soluble pentosans (Fincher and Stone 1986; Anderson et al. in J Cereal Sci 19:77-82, 1994). Some QTL regions such as those on chromosome 3A and chromosome 7A, which display stable QTLs for bread-making scores and loaf volume, were not previously known to host obvious genes for grain quality.