Genome-Wide Association Analysis of Main Quality Traits of Steamed Bread with SNP Markers

doi:10.7506/spkx1002-6630-20171205-055

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (2): 159-164.doi: 10.7506/spkx1002-6630-20171205-055

• Bioengineering • Previous Articles Next Articles

Genome-Wide Association Analysis of Main Quality Traits of Steamed Bread with SNP Markers

WU Peng1, LIU Juan1, CHEN Guangfeng2, LI Xiangyang1, ZHAO Zitong1, YANG Yi1, TANG Xiaozhen1, TIAN Jichun3,*

(1. Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China;2. College of Ecology and Landscape Architecture, Dezhou University, Dezhou 253023, China; 3. State Key Laboratory of Crop Biology, Group of Quality Wheat Breading, Shandong Agricultural University, Tai’an 271018, China)

Online:2019-01-25 Published:2019-01-22

Abstract

Abstract: This study aimed at the molecular investigation of the gene loci that control the main quality traits of steamed bread. A total of 205 wheat cultivars were used for genome-wide association analysis of the specific volume, color and texture properties of steamed bread with 24 355 single nucleotide polymorphism (SNP) markers covering the whole genome of wheat. A total of 8 SNPs were found to be significantly associated with specific volume (P < 0.000 1) and they were also found to highly contribute to the variation in specific volume (R2 > 10%); two SNPs associated with specific volume exhibited stable expression in at least two environments. A total of 23 SNPs were significantly associated with color, 30 SNPs highly contributed to the variation in color and 9 SNPs associated with color showed stable expression in more than two environments. A total of 31 SNPs were significantly associated with texture properties, 46 SNPs highly contributed to texture properties and 11 SNPs associated with texture properties were stably expressed in more than two environments. Furthermore, 5 main gene loci that control texture properties were identified, such as BS00000020_51 associated with gumminess on chromosome 5D. These SNPs can provide a valuable basis for molecular breeding of wheat for improved quality of steamed bread.

Key words: steamed bread, quality traits, single nucleotide polymorphism (SNP) markers, genome-wide association analysis, highly significant marker

CLC Number:

TS201.1

WU Peng, LIU Juan, CHEN Guangfeng, LI Xiangyang, ZHAO Zitong, YANG Yi, TANG Xiaozhen, TIAN Jichun. Genome-Wide Association Analysis of Main Quality Traits of Steamed Bread with SNP Markers[J]. FOOD SCIENCE, 2019, 40(2): 159-164.

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Genome-Wide Association Analysis of Main Quality Traits of Steamed Bread with SNP Markers

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