馒头主要品质性状SNP标记全基因组关联分析

为从分子水平研究控制馒头主要品质性状的基因位点，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（single nucleotide polymorphism，SNP）标记对馒头比容、色泽与质构性状进行关联分析。检测到8?个比容性状极显著关联位点（P＜0.000?1），同时也是高遗传变异贡献率位点（R2＞10%），2?个位点至少在2?个环境中稳定表达；23?个馒头色泽性状极显著关联位点，30?个高遗传变异贡献率位点，9?个位点在两个以上环境中检测到；31?个馒头质构性状极显著关联位点，46?个高遗传变异贡献率位点，11?个位点在两个以上环境中检测到。同时，发掘了5?个质构性状主效关联位点，如5D染色体上胶着性位点BS00000020_51。本研究所得到的这些位点为结合分子育种技术改良馒头用小麦粉品质提供了有价值的参考。

Genome-Wide Association Analysis of Main Quality Traits of Steamed Bread with SNP Markers

This study aimed at the molecular investigation of the gene loci that control the main quality traits of steamed bread. A total of 205 wheat cultivars were used for genome-wide association analysis of the specific volume, color and texture properties of steamed bread with 24 355 single nucleotide polymorphism (SNP) markers covering the whole genome of wheat. A total of 8 SNPs were found to be significantly associated with specific volume (P < 0.000 1) and they were also found to highly contribute to the variation in specific volume (R2 > 10%); two SNPs associated with specific volume exhibited stable expression in at least two environments. A total of 23 SNPs were significantly associated with color, 30 SNPs highly contributed to the variation in color and 9 SNPs associated with color showed stable expression in more than two environments. A total of 31 SNPs were significantly associated with texture properties, 46 SNPs highly contributed to texture properties and 11 SNPs associated with texture properties were stably expressed in more than two environments. Furthermore, 5 main gene loci that control texture properties were identified, such as BS00000020_51 associated with gumminess on chromosome 5D. These SNPs can provide a valuable basis for molecular breeding of wheat for improved quality of steamed bread.