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Use of a global wheat core collection for association analysis of flour and dough quality traits
- Source :
- Journal of Cereal Science, Journal of Cereal Science, Elsevier, 2011, 54 (1), pp.137-147. ⟨10.1016/j.jcs.2011.03.004⟩
- Publication Year :
- 2011
- Publisher :
- HAL CCSD, 2011.
-
Abstract
- Flour and dough quality are very important breeding traits for wheat (Triticum aestivum L) the selection of which would benefit from linked molecular markers. Association analysis allows the identification of genes or quantitative trait loci (QTL) related to target traits. The effectiveness of this approach depends on the availability of a densely genotyped population with large genetic variability for the traits of interest. Our objective was to identify chromosomal regions associated with flour and dough quality traits using a core collection built by maximizing the genetic diversity and phenotypic variability. We investigated the association of DArT, SSR and SNP markers with grain protein content, grain hardness, water-extractable arabinoxylan (WEAX) viscosity, wholemeal flour color and dough rheology. Out of 803 markers tested, 130 markers spread over the genome were associated with at least one trait, varying from 20 associated with WEAX viscosity to 60 associated with dough quality. Most chromosome regions known to determine wheat quality from the study of several bi-parental recombinant inbred lines were confirmed here and some new regions were identified. Associations were found for each trait studied, demonstrating that the core collection is a useful tool for QTL association mapping of these and other traits of interest. (C) 2011 Elsevier Ltd. All rights reserved.
- Subjects :
- 0106 biological sciences
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences
Population
PROTEIN
Quantitative trait locus
Association analysis
Bread wheat
01 natural sciences
Biochemistry
BREAD-MAKING QUALITY
03 medical and health sciences
GLUTENIN
Glutenin
food
GENETIC-ANALYSIS
RHEOLOGY
Chromosome regions
TRITICUM-AESTIVUM L
Technological quality
GRAIN HARDNESS
LINKAGE
Genetic variability
POPULATION-STRUCTURE
Association mapping
education
030304 developmental biology
2. Zero hunger
Genetics
0303 health sciences
Genetic diversity
education.field_of_study
biology
fungi
food and beverages
Wholemeal flour
food.food
Core collection
biology.protein
VARIETIES
010606 plant biology & botany
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 07335210 and 10959963
- Database :
- OpenAIRE
- Journal :
- Journal of Cereal Science, Journal of Cereal Science, Elsevier, 2011, 54 (1), pp.137-147. ⟨10.1016/j.jcs.2011.03.004⟩
- Accession number :
- edsair.doi.dedup.....af340e0231e400a35d652ccc48c0da56