全基因组关联分析馒头比容与质构SNP标记

为从分子水平研究控制馒头比容与质构性状的基因位点,以205份不同小麦品种为实验材料,利用分布于小麦全基因组的24 355个单核苷酸多态性(SNP)标记对馒头比容与质构性状进行关联分析。共检测到42个比容性状显著关联位点,其中8个极显著关联位点(P0.000 1),同时也是高遗传贡献率位点(R~210%),2个位点至少在2个环境中稳定表达;检测到313个质构性状显著关联位点,其中31个极显著关联位点,46个高遗传贡献率位点,11个位点至少在2个环境中稳定表达。同时,发掘了5个质构性状主效关联位点,如3B染色体上黏聚性关联位点Kukri_c13329_800等。本研究所得到的这些标记为在分子水平上研究馒头品质性状提供了有价值的参考。

Genome-Wide Association Analysis between SNP Markers and Specific volume and Texture Related Traits of Steamed Bread

In order to study the gene loci that control specific volume and texture of steamed bread, 205 diverse wheat varieties were used to conduct trait-markers association using 24355 single nucleotide polymorphism (SNP) markers covered the whole genome of wheat. In the results, 42 significiant markers were detected for specific volume of steamed bread distributed across 7 chromosomes of wheat, including 8 highly significiant markers (P<0.0001), as well as high genetic contribution markers (R₂>10%), 2 markers detected in two or more environment. 313 significiant markers were detected for texture traits of steamed bread mapped onto 15 chromosomes of wheat, including 31 highly associated markers(P<0.0001), 46 high genetic contribution markers and 11 stable markers. At the same time,5 main sites were detected for texture of steamed bread, such as Kukri_c13329_800 on chromosome 3B. These results will facilitate further researches in sensory properties in steamed bread.