馒头主要品质性状SNP标记全基因组关联分析  

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

作　　者：吴澎[1] 刘娟[1] 陈广凤 李向阳[1] 赵子彤 杨艺[1] 唐晓珍[1] 田纪春[3] WU Peng;LIU Juan;CHEN Guangfeng;LI Xiangyang;ZHAO Zitong;YANG Yi;TANG Xiaozhen;TIAN Jichun(Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;College of Ecology and Landscape Architecture,Dezhou University,Dezhou 253023,China;State Key Laboratory of Crop Biology,Group of Quality Wheat Breading,Shandong Agricultural University,Tai’an 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,山东泰安271018 [2]德州学院生态与园林建筑学院,山东德州253023 [3]山东农业大学小麦品质育种研究室,作物生物学国家重点实验室,山东泰安271018

出　　处：《食品科学》2019年第2期159-164,共6页Food Science

基　　金：山东"双一流"奖补资金资助项目;山东省重点研发计划(公益类)项目(2017GNC10101);山东农业大学作物生物学国家重点实验室开放课题(2015KF14)

摘　　要：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(R^2>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。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 24355 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(R^2>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.

关 键 词：馒头 品质性状 单核苷酸多态性标记 关联分析 极显著关联位点 

分 类 号：TS201.1[轻工技术与工程—食品科学]