QTL Mapping Of The Pasting Properties Of Wheat Flour And Quality Traits Of Noodle

Wheat?Triticum aestivum L.? is one of the three major food crops in the world, and it accounts for the main food rations in the north of China. Noodle is the traditional main food in China, and it becomes the opeople's favoured food. With the improvement of living standards, people have put forward the more demands for the appearance quality?Color, Smoothness etc? and intrinsic quality?Springiness, Chewiness, Cohesiveness etc? of noodle. Therefore, to dissect gene loci of noodle quality trait plays an important role in improving the noodle quality.The RIL population?F8:9? contains173 lines derived from a cross of common wheat Shannong01-35 and Gaocheng9411 was used in the study.Correlation analyses and QTL analysesfor pasting properties, starch content, enthalpy and noodle quality traitswere performed using the software of SPSS17.0 and QTL Network2.2, respectively. The results were summarize as follows:1. Peak viscosity was high significant positive correlated with noodle gumminessthe correlation coefficient was 0.188; breakdownwas high significant positive correlated with noodle stickinnee and total score, the correlation coefficient was 0.244, 0.215, respectively; Flour amylose content was high significant negative correlated with noodle stickinnee and total score, the correlation coefficient was-0.221,-0.236, respectively; flour amylopect in content was significant positive correlated with noodle toughness, r=0.131; enthalpy was high significant positive correlated with noodle cohesiveness and resilience, the correlation coefficient was 0.232, 0.489, respectively.2. Thirteen pairs of epistatic interaction QTLs for pasting properties were identified using wheat flour, QPtem3 A.4-12/5B.5-453 explained 3.2% of the phenotypic variance. A total of 57 additive QTLs associated with pasting properties were detected on chromosomes 1A, 1B, 1D, 2A, 2B, 2D, 3A, 3B, 3D, 4A, 4B, 5B, 6A, 6B, 7A and 7B, one QTL 4B.4-17 was detected controlling peak viscosity, trough viscosity, final viscosity, setback, pasting time, pasting temperature, peak time, and integral area explained 34%, 37.69%, 36.19%, 12.56%, 24.55%, 2.79%, 3.79% and 30.16% of the phenotypic variance, respectively. Thus, this QTL is a stable and major QTL. Meanwhile, three clusters??3 QTLs? associated with pasting properties were detected on chromosomes 1A.4, 4B.4 and 6A.2.3. One pairs of epistatic interaction QTLs for starch content was identified, QFaC5 A.6-9/6B.8-12 explained 2.07% of the phenotypic variance. A total of 4 additive QTLs were detected on chromosomes 4B, 5A and 6B. QTL QFaC4 B.7-15 and QFAC4 B.7-15 was the locus that controls flour amylose content andflour amylopectin content in the molecular marker TDURUM_CONTIG50861₅32-TDURUM_CONTIG60051₈38 interval.4. One pairs of epistatic interaction QTLs for enthalpy properties were identified, QEn2 B.5-39/6B.3-13 explained 3.55% of the phenotypic variance. Six additive QTLs were detected on chromosomes 2B, 3B and 6B, QEn2 B.5-12 and QEn2 B.5-39 explained 11.48% and 16.24% of the phenotypic variance, respectively. Thus, two QTLs are stable and major QTLs. Meanwhile one clusters??3 QTLs? associated with enthalpy properties was detected on chromosomes 2B.5. Two pairs of epistatic interaction QTLs for sensory properties of noodle were identified?QSm3A.2-94/5B.4-50 and QTa3 A.2-101/6A.1-4?. Nine QTLs were detected on chromosomes 3A, 4B, 5B, 6A and 7B, QCol4 B.4-17 and QTas3 A.2-101 were detected in multiple environments control noodle color and taste, explainthe phenotypic variance was higher than 10%.6. Three pairs of epistatic interaction QTLs for textural properties of noodle were detected, QAdh1 B.1-3/5B.6-10 explained 2.71 of the phenotypic variance. A total of 16 additive QTLs were detected on chromosomes 1B, 3A, 3B, 4B, 5A, 5B, 5D, 6B and 7A, QFle5 B.4-46 explained 19.24% of the phenotypic variance, QGum4 B.4-2 and QChe4 B.4-2 was the locus, explained 10.03%and 9.26%, respectively, thus, three QTLs are a stable and major QTLs.