Mapping quantitative trait loci (QTLs) associated with dough quality in a soft × hard bread wheat progeny

Kerfal, Samir; Giraldo Carbajo, Patricia; Rodriguez de Quijano Urquiaga, Marta; Vazquez Muñiz, Jose Francisco; Adams, Kathy; Lukow, Odean M.; Roder, Marion S. y Carrillo Becerril, Jose Maria (2010). Mapping quantitative trait loci (QTLs) associated with dough quality in a soft × hard bread wheat progeny. "Journal of Cereal Science", v. 52 (n. 1); pp. 46-52. ISSN 0733-5210. https://doi.org/10.1016/j.jcs.2010.03.001.

Descripción

Título: Mapping quantitative trait loci (QTLs) associated with dough quality in a soft × hard bread wheat progeny
Autor/es:
  • Kerfal, Samir
  • Giraldo Carbajo, Patricia
  • Rodriguez de Quijano Urquiaga, Marta
  • Vazquez Muñiz, Jose Francisco
  • Adams, Kathy
  • Lukow, Odean M.
  • Roder, Marion S.
  • Carrillo Becerril, Jose Maria
Tipo de Documento: Artículo
Título de Revista/Publicación: Journal of Cereal Science
Fecha: Julio 2010
Volumen: 52
Materias:
Palabras Clave Informales: Recombinant inbred lines; Storage proteins; Quantitative trait loci; Bread wheat quality
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Biotecnologia [hasta 2014]
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

Texto completo

[img]
Vista Previa
PDF (Document Portable Format) - Se necesita un visor de ficheros PDF, como GSview, Xpdf o Adobe Acrobat Reader
Descargar (417kB) | Vista Previa

Resumen

Bread wheat (Triticum aestivum L.) quality is a key trait for baking industry exigencies and broad consumer preferences. The main goal of this study was to undertake quantitative trait loci (QTL) analyses for bread wheat quality in a set of 79 recombinant inbred lines (RILs) derived from a soft × hard bread wheat cross. Field trials were conducted over two years, utilizing a randomized complete block design. Dough quality was evaluated by sedimentation test, mixograph and alveograph analysis. Protein content was measured by near-infrared reflectance analysis and grain hardness was determined by the single kernel characterization system (SKCS). A genetic map based on 263 SSR markers and glutenin loci was constructed. Composite interval mapping (CIM) analysis detected a total of 20 QTLs distributed among ten chromosomes which were associated with variations in quality traits. Results confirmed the previous investigations on the known relationship between storage-protein alleles and dough quality, and detected new and stable QTLs related to dough quality parameters on chromosomes 2A, 7A, 5B and 1D. These new QTLs could be further investigated. Also, in this study, some RILs showed very high dough extensibility values which involve future validation studies for QTLs associated with to this trait.

Más información

ID de Registro: 8413
Identificador DC: http://oa.upm.es/8413/
Identificador OAI: oai:oa.upm.es:8413
Identificador DOI: 10.1016/j.jcs.2010.03.001
URL Oficial: http://www.sciencedirect.com/science/journal/07335210
Depositado por: Memoria Investigacion
Depositado el: 24 Ago 2011 10:52
Ultima Modificación: 20 Abr 2016 17:12
  • Open Access
  • Open Access
  • Sherpa-Romeo
    Compruebe si la revista anglosajona en la que ha publicado un artículo permite también su publicación en abierto.
  • Dulcinea
    Compruebe si la revista española en la que ha publicado un artículo permite también su publicación en abierto.
  • Recolecta
  • e-ciencia
  • Observatorio I+D+i UPM
  • OpenCourseWare UPM