中国农业科学 ›› 2010, Vol. 43 ›› Issue (24): 4991-4999 .doi: 10.3864/j.issn.0578-1752.2010.24.002

• 作物遗传育种·种质资源·分子遗传学 • 上一篇    下一篇

小麦面团吹泡特性的QTL定位

田宾,朱占玲,刘宾,谢全刚,田纪春

  

  1. (山东农业大学农学院/作物生物学国家重点实验室)
  • 收稿日期:2010-05-14 修回日期:2010-07-19 出版日期:2010-12-15 发布日期:2010-12-15
  • 通讯作者: 田纪春

Quantitative Trait Loci for Dough Alveogram Characters in Cultivated Wheat

TIAN Bin, ZHU Zhan-ling, LIU Bin, XIE Quan-gang, TIAN Ji-chun
  

  1. (山东农业大学农学院/作物生物学国家重点实验室)
  • Received:2010-05-14 Revised:2010-07-19 Online:2010-12-15 Published:2010-12-15
  • Contact: TIAN Ji-chun

摘要:

【目的】分析面团吹泡特性的遗传基础。【方法】以小麦品种花培3号、豫麦57构建的DH群体的168个株系为材料,利用含有323个位点的分子遗传图谱和3个环境的表型数据,对面团韧性(P)、延展性(L)、面团强度(W)、面团膨胀系数(G)和弹性指数(Ie)等5个吹泡性状进行QTL定位分析。【结果】共检测到17个加性效应位点和7对上位效应位点,分别位于1B、2B、3B、4B、1D、7D和5A染色体上。4B染色体Xwmc48—Xbarc1096区段上,同时检测到控制面团韧性(P)、延展性(L)和吹泡膨胀系数(G)的QTL位点(QDten4B、QDext4B和QSin4B),但遗传效应方向不同。在1D染色体Xwmc93—GluD1区段,检测到控制面团膨胀系数(G)、面团强度(W)和弹性指数(Ie)的位点,分别为QSin1D、QDstren1D和QEin1D,遗传贡献率分别为3.19%、17.74%和28.28%,且遗传效应方向相同,增效等位基因均来源于豫麦57。7对上位性效应遗传贡献率较小,无环境互作效应。【结论】小麦面团吹泡品质相关性状的遗传主要受加性效应控制,同时也受上位性效应控制。在某些染色体区段存在着影响不同吹泡性状的共同QTL,表现出一因多效或紧密连锁。

关键词: 普通小麦, DH群体, 吹泡, 面团品质, QTL

Abstract:

【Objective】 Genetic bases of alveogram characters were analyzed by a doubled haploid (DH) population. 【Method】 QTLs for dough tenacity, dough extensibility, dough strength, swelling index and elasticity index of alveogram characters were evaluated in the three different environments by using a doubled haploid (DH) population lines derived from a cross between two elite Chinese wheat cultivars Huapei 3/Yumai 57 (Triticum aestivum L.). A genetic linkage map containing 323 sites.【Result】 Seventeen additive QTLs and 7 pairs of epistatic QTLs were detected in three different environments, which were distributed on chromosomes 1B, 2B, 3B, 4B, 1D, 7D and 5A. QTLs (QDten4B, QDext4B, and QSin4B) were detected for dough tenacity, dough extensibility and swelling index on the Xwmc48-Xbarc1096 interval of chromosome 4B, which had the opposite direction of additive effects. The Xwmc93-GluD1 interval on chromosome 1D had the same direction of additive effects on swelling index, dough strength and elasticity index with high contribution of 3.19%, 17.74%, 28.28%, the sites were QSin1D, QDstren1D, and QEin1D respectively, and the favorable alleles were contributed by Yumai 57. For the seven epistatic QTLs, the epistatic effects were not significant and without epistatic × environment interactions. 【Conclusion】 Both additive effects and epistatic effects were important genetic bases of alveogram characters, and many different traits of alveogram shared the same QTL in some chromosome segments, which showed tight linkages or pleiotropisms.

Key words: common wheat (Triticum aestivum L.), doubled haploid population, alveogram, quality of dough, QTL