关键词: 小麦, 面条, 品质性质, 质构特性, QTL, RIL

Abstract: 【Objective】the objective of this study were to map the QTLs for quality traits of Chinese dry noodle and obtain the genetic control of noodle.【Method】The QTLs for the noodle traits were mapped based on a population of recombinant inbred lines (RIL) derived from the cross between two Chinese winter wheat varieties, Chuang 35050 and Shannong 483. The QTLMapper Version 1.0 was employed to analyses the QTLs. Noodle sensory qualities were tested according to the standard of Ministry of Commerce of P. R. China (SB/T10137-93). The textural properties were detected using a Texture Analyser (QTS-25).【Result】We have obtained 10 additive QTL traits of 8 noodle quality traits with a single QTL explained 7.99-40.52% of phenotypic variations on chromosomes 1A,1D, 3D, 4A, and 6D. A cluster of 3 QTLs for noodle palate, elasticity and smoothness was found near the Glu-D1 locus on 1D chromosome with higher contributions. The increasing effect come from subunit 5+10 of Chuan 350505, and the relationship between the QTLs were positive. On chromosomes 4A, co-location QTLs for stickiness and total score were detect at the region of Xwmc420-Xswes620- Xswes615. Their contributions were higher and the increasing effects come from Shannong 483. A taste QTL——QStas.sdau-4A.1 was obtained at Xswes624c-Xissr25b on chromosome 4A with the highst contribution of 75.63%. This QTL was a mainly gene and the increasing effects come from Shannong 483. 【Conclusion】We have obtained the chromosome locations and effects of 10 additive QTLs of 8 noodle quality traits.