Quantitative trait loci influencing endosperm proteins and end-use quality traits of hard red spring wheat breeding lines

T. J. Tsilo, J. B. Ohm, G. A. Hareland, S. Chao, J. A. Anderson

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

Wheat bread-making quality is influenced by a complex group of traits including dough visco-elastic characteristics. In this study, quantitative trait locus/loci (QTL) mapping and analysis were conducted for endosperm polymeric proteins together with dough mixing strength and bread-making properties in a population of 139 (MN98550 × MN99394) recombinant inbred lines that was evaluated at three environments in 2006. Eleven chromosome regions were associated with endosperm polymeric proteins, explaining 4.2-31.8% of the phenotypic variation. Most of these polymeric proteins QTL coincided with several QTL for 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 two regions on chromosome 6D. Alleles at these QTL clusters have previously been proven useful for wheat quality except one of the 6D QTL clusters.

Original languageEnglish (US)
Pages (from-to)S190-S195
JournalCzech Journal of Genetics and Plant Breeding
Volume47
Issue numberSPEC. ISSUE 1
DOIs
StatePublished - 2011

Keywords

  • Quantitative trait locus
  • Wheat quality

Fingerprint Dive into the research topics of 'Quantitative trait loci influencing endosperm proteins and end-use quality traits of hard red spring wheat breeding lines'. Together they form a unique fingerprint.

Cite this