title: Genetic dissection reveals effects of interaction between high-molecular-weight glutenin subunits and waxy alleles on dough-mixing properties in common wheat.
abstract: The glutenin and waxy loci of wheat are important determinants of dough quality. This study was conducted to evaluate the effects of high-molecular-weight glutenin (HMW-GS) and waxy alleles on dough-mixing properties. Molecular mapping was used to investigate these effects on Mixograph properties in a population of 290 (Nuomai1 x Gaocheng8901) recombinant inbred lines (RILs) from three environments in the harvest years 2008, 2009 and 2011. The results indicated the following: (i) the Glu-A1 and Glu-D1 loci have greater impacts on Mixograph properties compared to the Wx-1 loci and the effects of Glu-D1d and Glu-D1h on dough mixing are better than those of Glu-D1f and Glu-D1new1 in this population; (ii) the interactions between the Glu-1 and Wx-1 loci affected some traits, especially the midline peak value (MPV), and the lack of Wx-B1 or Wx-D1 led to increased MPV for all types of Glu-1 loci; and (iii) 30 quantitative-trait loci (QTL) over nine wheat chromosomes were identified with ICIM analysis based on the genetic map of 498 loci. Eight major QTL and 16 QTL in the Glu-1 loci from the three environments were found. The major QTL clusters were associated with the Glu-1 loci, and also were found in two regions on chromosome 3B and one region on chromosome 6A, which is one of the novel chromosome regions influencing dough-mixing strength. The two QTL for MPV are located around Wx-B1 on chromosome 4A. QMPT-1D.1, QMPI-1D.1 and Q8MW-1D.1 were stable in different environments and could potentially be used in molecular marker-assisted breeding.
authors: State Key Laboratory of Crop Biology, Group of Wheat Quality Breeding, Shandong Agricultural University, Taian, Shandong 271018, People's Republic of China.
authors: Zhiying
authors: Z
authors: Deng
authors: Shuna
authors: S
authors: Hu
authors: Feifei
authors: F
authors: Zheng
authors: Junnan
authors: J
authors: Chen
authors: Xinye
authors: X
authors: Zhang
authors: Jiansheng
authors: J
authors: Chen
authors: Cailing
authors: C
authors: Sun
authors: Yongxiang
authors: Y
authors: Zhang
authors: Shouyi
authors: S
authors: Wang
authors: Jichun
authors: J
authors: Tian
mesh_terms: D000483:Alleles; D001939:Bread; D002874:Chromosome Mapping; D003296:Cooking; D005433:Flour; D063427:Food Quality; D017343:Genes, Plant; D005983:Glutens / Q000737:chemistry / Q000235:genetics*; D008970:Molecular Weight; D021122:Protein Subunits / Q000737:chemistry / Q000235:genetics; D040641:Quantitative Trait Loci; D014908:Triticum / Q000235:genetics*
chemical_list: D021122:Protein Subunits; D005983:Glutens; C037302:glutenin
references: Theor Appl Genet. 2004 Oct;109(6):1105-14
references: 15490101
references: Mol Gen Genet. 1995 Aug 21;248(3):253-9
references: 7565586
references: J Agric Food Chem. 1999 Dec;47(12):5273-7
references: 10606608
references: Theor Appl Genet. 2010 Oct;121(6):1071-82
references: 20535442
references: Gene. 1999 Jun 24;234(1):71-9
references: 10393240
references: Planta. 1979 Jan;145(1):83-8
references: 24317568
references: Theor Appl Genet. 2008 Jan;116(2):243-60
references: 17985112
references: Genome. 2011 Jun;54(6):460-70
references: 21615298
references: Theor Appl Genet. 2007 Jun;115(1):87-100
references: 17479243
references: Nature. 1960 Sep 10;187:918-9
references: 13743131
references: Theor Appl Genet. 2006 Aug;113(4):753-66
references: 16838135
references: J Hered. 2002 Jan-Feb;93(1):77-8
references: 12011185