Quantitative trait loci affecting germination traits and malt friability in a two-rowed by six rowed barley cross
Quantitative trait loci affecting germination traits and malt friability in a two-rowed by six rowed barley cross
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DOI：
10.1016/j.jcs.2003.10.008
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发表时间：
2004-03-01
影响因子：
3.8
通讯作者：
Mather, DE
中科院分区：
文献类型：
--
作者：
Edney, MJ;Mather, DE
当大麦胚乳在制麦过程中被适当地修饰时，所得到的麦芽是柔软而易碎的。影响胚乳修饰的因素，如。发芽差、大的籽粒和高蛋白质，预期会降低麦芽脆碎度。我们测量了来自哈灵顿/Morex大麦杂交的140个品系的两个发芽性状和麦芽脆碎度。正如预期的那样，麦芽脆碎度与发芽率、麦芽浸出物和可溶性/总蛋白呈正相关，与籽粒大小、籽粒蛋白、浸出物（1 -> 3，1-> 4）-β-葡聚糖和浸出物粘度呈负相关。对发芽性状和麦芽脆碎度进行了QTL定位。由这些QTL解释的观察到的变化的比例是低的（不到三分之一）发芽，但高（三分之二）麦芽脆碎度。利用复合区间作图法检测到7个麦芽脆碎度QTL。第2（2 H）、4（4 H）和7（5 H）染色体上的QTL与哈灵顿/Morex的发芽QTL和/或已报道的籽粒和麦芽性状的QTL一致。其他（染色体1（7 H），3（3 H）和6（6 H））可能更具体的麦芽脆碎度。双亲均贡献了有利的QTL等位基因。应该可以使用标记辅助选择和/或基于麦芽脆碎度和相关性状的表型值的选择来选择改善的麦芽脆碎度。(C)2004爱思唯尔有限公司保留所有权利。
When barley endosperm is properly modified during malting, the resulting malt is soft and friable. Factors that interfere with endosperm modification, such as. poor germination, large kernels and high protein, are expected to reduce malt friability. We measured two germination traits and malt friability in 140 lines derived from the Harrington/Morex barley cross. As expected, malt friability was positively correlated with germination, malt extract and soluble/total protein and negatively correlated with kernel size, grain protein, extract (1 --> 3,1 --> 4)-beta-glucan and extract viscosity. Quantitative trait loci (QTLs) were mapped for the germination traits and for malt friability. The proportion of the observed variation explained by these QTLs was low (less than one-third) for germination, but was high (two-thirds) for malt friability. For malt friability, seven QTLs were detected by composite interval mapping. QTLs on chromosomes 2 (2H), 4 (4H) and 7 (5H) coincided with QTLs for germination and/or with QTLs that have been reported for grain and malt traits in Harrington/Morex. Others (on chromosomes 1 (7H), 3 (3H) and 6 (6H)) may be more specific to malt friability. Both parents contributed favourable QTL alleles. It should be possible to select for improved malt friability using marker-assisted selection and/or selection based on phenotypic values for malt friability and related traits. (C) 2004 Elsevier Ltd. All rights reserved.