Wheat flour protein content and water absorption analysis in a doubled haploid population

Ma, Wujun and Sutherland, Mark W. and Kammholz, Stephen and Banks, Phillip and Brennan, Paul and Bovill, William and Daggard, Grant (2007) Wheat flour protein content and water absorption analysis in a doubled haploid population. Journal of Cereal Science, 45 (3). pp. 302-308. ISSN 0733-5210

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Abstract

A wheatmaize induced doubled haploid population that segregates at the Awned locus for awned and awnless phenotypes were studied at two field sites using a genetic linkage map. Interval QTL analysis indicated that significant QTLs for wheat flour water absorption and protein content were located on a linkage group associated with the morphological marker, awns. The QTL peak for flour water absorption was located at the Awned locus (B1, 5AL), whilst the QTL peak for protein content was located nearby, 10.1 cm away from the Awned locus. The locations of those QTL were confirmed by analysing data from two independent field trials conducted under different environment conditions. The QTL identified for water absorption controlled 12% and 11% of the observed variance at the two field trials, whilst for flour protein content the QTL explained 7% and 19% of the variance respectively. Variance component analysis indicated that the QTL for water absorption controlled approximately 14.8–25.0% and 13.6–23% of the genetic variance at the two sites studied (Roma and Jimbour) whilst the QTL for protein content explained between 12.8% and 30.4% of the genetic variance at Roma and 34.7–82.6% at Jimbour. Cross-site analysis with composite interval mapping approach resulted in significant LOD values of 6.12 and 9.94 for water absorption and protein content, respectively. The QTL for water absorption was independent from the hardness locus.

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Item Type:	Article (Commonwealth Reporting Category C)
Refereed:	Yes
Item Status:	Live Archive
Additional Information:	Deposited in accordance with the copyright policy of the publisher (Elsevier).
Faculty/School / Institute/Centre:	Historic - Faculty of Sciences - Department of Biological and Physical Sciences (Up to 30 Jun 2013)
Faculty/School / Institute/Centre:	Historic - Faculty of Sciences - Department of Biological and Physical Sciences (Up to 30 Jun 2013)
Date Deposited:	11 Oct 2007 01:15
Last Modified:	02 Jul 2013 22:47
Uncontrolled Keywords:	wheat flour; protein content; water absorption; awn; QTL
Fields of Research (2008):	06 Biological Sciences > 0607 Plant Biology > 060705 Plant Physiology 06 Biological Sciences > 0604 Genetics > 060412 Quantitative Genetics (incl. Disease and Trait Mapping Genetics) 07 Agricultural and Veterinary Sciences > 0703 Crop and Pasture Production > 070303 Crop and Pasture Biochemistry and Physiology
Socio-Economic Objectives (2008):	B Economic Development > 82 Plant Production and Plant Primary Products > 8205 Winter Grains and Oilseeds > 820507 Wheat
Identification Number or DOI:	https://doi.org/10.1016/j.jcs.2006.10.005
URI:	http://eprints.usq.edu.au/id/eprint/2863

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