Association Analysis Of Starch Pasting Properties In Common Wheat

Starch pasting properties have a major effect on starch quality of wheat, which are closelyrelated to the end-use products of wheat,rticularly noodles.And peak viscosity was the mosteffective parameter to evaluate noodles quality in the early days.Therefore, the study of starchpasting properties is one of the emphases of wheat quality and breeding in recent years.Toelucidate the genetic basis of wheat quality,171novel cultivars form Huanghuai wheat region andnoethern winter wheat region were evaluated for starch pasting properties in six environmentsfrom2010to2011. The main results are summarized as follows:1The variation of starch paste properties among the experimental varieties was not veryextensive.The pasting properties of the experimental varieties preformed poorer, but Nongda179was a highly valuable material, whose peak viscosity、breakdown、final viscosity and setback werehigher than orhers. Its peak time was only about4min, which was never reported in previousstudies, so the material should be the foucs in the future research.Variance analysis showed thatgenotype and environment had an effect on all paste properties, Genotype played a leading role invariation of starch paste properties, but environment also had had a great influence on starch pasteproperties.2According to association analysis of starch pasting properties with1379markers (DArTand SSR markers) at the genome level,72loci had a significant correlation with starch pasteproperties located on15wheat chromosomes,expected for1D,2A,4A,6D,7A and7D, whichcould explained5.56%-19.18%of phenotypic variation.Comparison with other chromosomes,more loci were detected on chromosome1B, and most of them related to multiple RVAparameters.Thus we concluded that chromosome1B might contained gene clusters of pastingproperties,and the chromosome should be fouced on the research later.Among the all associatedmarkers,16markers are associated with peak viscosity,16markers are associated with toughviscosity,11markers are associated with breakdown,14markers are associated with finalviscosity,19markers are associated with setback,16markers are associated with past temperature, 11markers are associated with peak time.3Among the72detected loci which have a significant correlation with starch paste properties,27markers were stable across least two environment and18markers of them were associated withmultiple RVA parameters. In addition,the molecular markers including wpt-734107, rpt-9704,wpt-9704, wpt-5562and WMS124explained5.56%to19.18%of the phenotypic variance inmulitiple environments,and they are associated with multiple RVA parameters,which,can be thefocus for futher study.