Genetic dissection of the sensory and textural properties of Chinese white noodles using a specific RIL population

Li, Wenjing; Deng, Zhiying; Chen, Guangfeng; Chen, Fang; Li, Xingfeng; Tian, Jichun

doi:10.1016/s2095-3119(16)61412-0

Cited by 6 publications

(1 citation statement)

References 29 publications

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“…Recently, GWAS has been widely used to study the complex traits of various plant species, such as Arabidopsis 17 , 18 , rice 19 , 20 , corn 21 – 23 and durum wheat 24 . Although this method has also been used in wheat 25 – 29 , genome-wide association mapping of the colour-related flour and dough sheet traits has rarely been reported.…”

Section: Introductionmentioning

confidence: 99%

Genome wide association study of the whiteness and colour related traits of flour and dough sheets in common wheat

Fang

et al. 2021

Sci Rep

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Flour whiteness and colour are important factors that influence the quality of wheat flour and end-use products. In this study, a genome wide association study focusing on flour and dough sheet colour using a high density genetic map constructed with 90K single nucleotide polymorphism arrays in a panel of 205 elite winter wheat accessions was conducted in two different locations in 2 years. Eighty-six significant marker-trait associations (MTAs) were detected for flour whiteness and the brightness index (L* value), the redness index (a* value), and the yellowness index (b* value) of flour and dough sheets (P < 10–4) on homologous group 1, 2, 5 and 7, and chromosomes 3A, 3B, 4A, 6A and 6B. Four, three, eleven, eleven MTAs for the flour whiteness, L* value, a* value, b* value, and one MTA for the dough sheet L* value were identified in more than one environment. Based on MATs, some important new candidate genes were identified. Of these, two candidate genes, TraesCS5D01G004300 and Gsp-1D, for BS00000020_51 were found in wheat, relating to grain hardness. Other candidate genes were associated with proteins, the fatty acid biosynthetic process, the ketone body biosynthetic process, etc.

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