QTL analysis of pasta quality using a composite microsatellite and SNP map of durum wheat

Abstract

Bright yellow color, Wrmness and low cooking loss are important factors for the production of good-quality pasta products. However, the genetic factors underlying those traits are still poorly understood. To Wll this gap we developed a population of 93 recombinant inbred lines (RIL) from the cross between experimental line UC1113 (intermediate pasta quality) with the cultivar Kofa (excellent pasta quality). A total of 269 markers, including 23 SNP markers, were arranged on 14 linkage groups covering a total length of 2,140 cM. Samples from each RIL from Wve diVerent environments were used for complete pasta quality testing and the results from each year were used for QTL analyses. The combined eVect of diVerent loci, environment and their interactions were analyzed using factorial ANOVAs for each trait. We identiWed major QTLs for pasta color on chromosomes 1B, 4B, 6A, 7A and 7B. The 4B QTL was linked to a polymorphic deletion in the Lpx-B1.1 lipoxygenase locus, suggesting that it was associated with pigment degradation during pasta processing. The 7B QTL for pasta color was linked to the Phytoene synthase 1 (Psy-B1) locus suggesting diVerence in pigment biosynthesis. QTLs aVecting pasta Wrmness and cooking loss were detected on chromosomes 5A and 7B, and in both cases they were overlapping with QTL for grain protein content and wet gluten content. These last two parameters were highly correlated with pasta Wrmness (R > 0.71) and inversely correlated to cooking loss (R < ¡0.37). The location and eVect of other QTLs aVecting grain size and weight, gluten strength, mixing properties, and ash content are also discussed.

QTL detection for wheat kernel size and quality and the responses of these traits to low nitrogen stress

“…Numerous studies have identified associations between HMW and LMW glutenin subunits and wheat quality (Payne 1987;Perretant et al 2000;Sourdille et al 2003;McCartney et al 2006;Nelson et al 2006;Zhang et al 2008;Li et al 2009;Mann et al 2009;Suprayogi et al 2009;Reif et al 2011;Li et al 2012;Echeverry-Solarte et al 2015). In this study, KN9204 and J411 differed at two HMW glutenin loci (Glu-A1 and Glu-B1) and two LMW glutenin loci (Glu-A3 and Glu-B3).…”

Molecular analysis of lipoxygenase (LOX) genes in common wheat and phylogenetic investigation of LOX proteins from model and crop plants

“…Past studies have shown that Lpx-1 and Lpx-3 loci are located on the short and long arms of group 4 chromosomes, respectively, whereas Lpx-2 loci are on the long arms of group 5 chromosomes (Carrera et al, 2007;Garbus et al, 2009;Hart and Langston, 1977;Li et al, 1999;Zhang et al, 2008). Although significant insights have been gained of the wheat LOX genes from Lpx-B1 and Lpx-B3 (Carrera et al, 2007;Garbus et al, 2009;Zhang et al, 2008), relatively little is known about the LOX members in the A or D genome Lpx loci.…”

“…Although significant insights have been gained of the wheat LOX genes from Lpx-B1 and Lpx-B3 (Carrera et al, 2007;Garbus et al, 2009;Zhang et al, 2008), relatively little is known about the LOX members in the A or D genome Lpx loci. We showed in this work that PCR primers designed from wheat ESTs could be used to isolate the full length coding regions of two subfamily I LOX members (TaLOX1 and TaLOX2) from common wheat.…”

“…In durum wheat, the genotypes showing low LOX activity levels in the seeds are desirable because high LOX activity destroys carotenoid pigments during pasta processing (Carrera et al, 2007;Zhang et al, 2008). In common wheat, high LOX activity is traditionally employed in white bread processing, because it improves bread color and dough rheology (Faubion and Hoseney, 1981).…”

“…var. durum, Carrera et al, 2007;Garbus et al, 2009;Hessler et al, 2002;Zhang et al, 2008). The deletion of a LOX gene (Lpx-B1.1) in certain durum wheat genotypes improves pasta color (Carrera et al, 2007;Zhang et al, 2008).…”