ABSTRACT: 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.
Journal of Genetics 04/2013; 92(1):69-79. · 1.09 Impact Factor
ABSTRACT: Quantitative trait loci (QTLs) influencing textural properties (hardness, adhesiveness, springiness, cohesiveness, gumminess,
chewiness, and resilience)of wheat for Chinese northern-style steamed bread were studied using a doubled haploid (DH) population
containing 168 lines derived from a cross between elite Chinese wheat cultivars Huapei 3 and Yumai 57 (Triticum aestivum L.). The DH population and parents were grown in 2007 and 2008 in Tai’an and 2008 in Suzhou. QTL analyses were performed using
the software QTL Network version 2.0 and IciMapping v2.2 based on the mixed linear model. Thirty nine putative QTLs were detected
on 14 chromosomes: viz. 1A, 2A, 3A, 4A, 6A, 1B, 2B, 3B, 5B, 6B, 7B, 5D, 6D, and 7D, and single QTLs explained 3.91–35.17%
of the phenotypic variation. Eight pairs of QTLs with epistatic effects and/or epistasis×environment (AAE) effects were
detected for adhesiveness, resilience, hardness, and cohesiveness on chromosomes 2A, 1B and 3D. Several co-located QTLs with
additive effects were detected on chromosomes 2B, 5D, 6A, 3A, 3B and 6D. Two clusters of three QTLs for steamed bread textural
properties (chewiness, gumminess, and hardness) and for adhesiveness, cohesiveness and resilience were detected on chromosome
2B. Two co-located QTLs with epistatic effects were detected on chromosomes 1B and 3A. Both additive effects and epistatic
effects were important for Chinese steamed bread textural properties, which were also subject to environmental modifications.
The information obtained in this study will be useful for manipulating QTLs determining Chinese steamed bread textural properties
by molecular marker-assisted selection.
KeywordsDoubled haploid–Quantitative trait loci–Quality traits–Chinese steamed bread–Wheat
Euphytica 04/2012; 179(2):265-276. · 1.55 Impact Factor
ABSTRACT: The changes in the accumulation of lipoproteins, the relationship between lipoproteins and the dough mixing characteristics
of Chinese winter wheat (Triticum aestivum L.) were investigated for six cultivars that differ in quality characteristics and was classified into three groups according
to their gluten index. All cultivars were grown under the same experimental field conditions, with three replicates. The lipoproteins
were found to accumulate during the early stages of grain development. The rate of lipoproteins’ accumulation appeared to
follow a similar pattern of marked increase during the time from 5 DAA (days after anthesis) to 15 DAA, with a peak at 15
DAA, then quickly decreased for the same group of cultivars. Different patterns appeared from 20 DAA until maturity, but those
cultivars with medium quality gluten showed a significant decrease during this period. Significant differences were found
in lipoproteins for the six cultivars during grain development on the same days after anthesis. Correlation analysis indicated
that lipoproteins from 25 DAA to 30 DAA were positively correlated with dough mixing parameters. However, the correlation
coefficients were not statistically significant.
Frontiers of Agriculture in China 04/2012; 3(3):274-278.
ABSTRACT: Effects of sweet potato flour (SPF) addition on dry Chinese noodles prepared from five wheat flours with variable quality (weak to very strong) were investigated. Color values expressed as L*, a* and b* were markedly affected by the levels of SPF. SPF addition reduced the springiness, cohesiveness, and resilience of the cooked noodles, but exerted varied effects on hardness and adhesiveness. Total scores of noodle samples prepared from composite flours decreased significantly with exception of very strong or strong flour. However, the reduction of total scores in wheat-SPF noodles was mainly due to decreasing of color and taste scores.
International Journal of Food Properties 03/2010; 13(2):294-307. · 0.67 Impact Factor