QTL analysis for 27 quality traits measured through the color of end-use products in common wheat (Triticum aestivum L.)

Jiang, Xiaoling; Wang, Zhongxing; Zhao, Jishun; Guan, Qingyun; Ke, Zehua; Li, Xiaojun; Zhang, Ziyang; Tian, Jichun; Li, Hongmin; Chen, Jiansheng

doi:10.1007/s10681-022-03055-3

Cited by 3 publications

(4 citation statements)

References 41 publications

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“…GB/T 14611-2008 Straight dough method [ 20 , 24 ]: All raw materials were mixed thoroughly using a dough mixer (AM-CG108-1, ACA) for 20 min. The dough was leavened for 70 min at 30 °C in a glass bowl sealed with food-grade cling wrap (DHTHM-16-0-P-SD, Doaho Test Co., Ltd., Shanghai, China).…”

Section: Methodsmentioning

confidence: 99%

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Xie

Cai

Yuan

et al. 2022

Foods

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Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its influence on the pasting, farinograph, and extensograph properties and microstructure of the dough. A subsequent decrease in the pasting parameters was observed due to starch dilution. The water absorption, dough development time, and dough stability time decreased gradually from 71.9% to 68.67%, 13.6 min to 10.43 min, and 14.1 min to 5.33 min, respectively, with the increase in the substitution of mealworm powder from 0% to 20%. The farinograph characteristics corresponded to a weak gluten network formed through the dilution of gluten by the replacement of wheat flour with a non-gluten ingredient. The stretch ratio of the high-gluten dough increased gradually from 4.37 (M0) to 6.33 (M15). The increased stretching resistance and extensibility of the dough with 5% and 10% mealworm powder indicated that mealworm powder can act as a plasticizer in the gluten network, which might contribute to the decreased strength and increased elasticity and flexibility of the dough network. The bread made with three different baking methods showed similar increases in specific volume and decreased hardness up to the 10% substitution level, owing to the increased elasticity and flexibility of the dough. The GB/T 35869-2018 Rapid-baking method, GB/T 14611-2008 Straight dough method, and automatic bread maker method exhibited the highest specific volumes of 3.70 mL/g, 3.79 mL/g, and 4.14 mL/g when the wheat flour was substituted with 10% mealworm powder. However, 15% and 20% mealworm powder substitution markedly reduced the bread quality owing to the dilution effect and mealworm powder phase separation. These results provide a perspective on the relationship between the rheological properties of mealworm powder-substituted high-gluten dough and application suggestions for insect food development in the food industry.

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Section: Methodsmentioning

confidence: 99%

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Xie

Cai

Yuan

et al. 2022

Foods

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“…Interestingly, IACX557 is located near known genes such as LoxA/B for yellow pigment content (27.5 Mb), Rht‐B1 for plant height (∼30.861 Mb), and FLO6 for starch synthesis (21.937 Mb). Moreover, a robust QTL cluster for the color of wheat products (Jiang et al., 2022) were also mapped in this region of chromosome 4B (28,959,929–38,280,569), which was close to a stable and pleiotropic QTL (43,557,693) responsible for sedimentation value and protein and gluten contents (Yan et al., 2021). Earlier studies also reported some other QTLs for SU‐SRC and LA‐SRC on chromosome 4B (Jernigan et al., 2018; Zhang et al., 2015).…”

Section: Discussionmentioning

confidence: 99%

Identification of solvent retention capacity quantitative trait loci by combined linkage and association mapping in wheat (Triticum aestivum L.)

Xiao‐ling,

Hong‐min,

Yu‐ling

et al. 2023

Crop Science

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Solvent retention capacity (SRC) is an important tool for assessing wheat quality by estimating the biochemical characteristics of flour components. Although it has been widely used in wheat breeding programs, its genetic architecture is still poorly understood. Hence, the objective of this study was to find quantitative trait loci (QTLs) associated with four SRC traits, namely sucrose SRC, sodium carbonate SRC, water SRC and lactic acid SRC, in a recombinant inbred line population consisting of 173 lines descended from Shannong 01–35/Gaocheng 9411 and an association panel of 205 wheat varieties. The 90K single nucleotide polymorphism array was used to genotype both populations. SRC was primarily influenced by genotype, with broad‐sense heritability (H2) ranging from 59.72% to 80.76%. Linkage mapping revealed seven major QTLs on chromosomes 1B, 4B, 5B, and 6B. Among them, QSc1B.6‐27 was repeatedly identified in two different environments, with a 14.7% phenotypic variance explained value. Additionally, 24 significant QTLs, consisting of 57 marker‐trait associations, were identified using association mapping across four environments. Nineteen of them explained more than 10.0% of the phenotypic variance, with QSU6A.141 explaining the most (20.1%). Two common chromosomal regions were discovered when combining the two mapping populations. These regions were located between IACX5803 and BS00067000_51 on chromosome 1B and between IACX557 and CAP11_c3631_75 on chromosome 4B, respectively. In addition, four candidate genes associated with wheat SRC were identified. These findings shed light on the complex genetic mechanisms underlying wheat SRC and may help to genetically enhance wheat quality.

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“…In Arabidopsis, the UBC34 subfamily regulates the SUC2 transporter, influencing sucrose transport and potentially carbohydrate metabolism (Liu et al., 2020). In yeast, the UBC8 subfamily is critical for the degradation of fructose 1,6‐bisphosphatase 1 (Fbp1), a key element in carbohydrate metabolism (Schüle et al., 2000; Z. Wang et al., 2022). Given the link between carbohydrate metabolism, sucrose transport, and the accumulation of dry matter in cassava roots (Beyene et al., 2020), the implications of this gene in gari production are even more significant.…”

Section: Discussionmentioning

confidence: 99%

“…In Arabidopsis, the UBC34 subfamily regulates the SUC2 transporter, influencing sucrose transport and potentially carbohydrate metabolism (Liu et al, 2020). In yeast, the UBC8 subfamily is critical for the degradation of fructose 1,6-bisphosphatase 1 (Fbp1), a key element in carbohydrate metabolism (Schüle et al, 2000;Z. Wang et al, 2022).…”

Section: Traitsmentioning

confidence: 99%

Genome‐wide association study for yield and quality of granulated cassava processed product

Aghogho,

Kayondo,

Eleblu

et al. 2024

The Plant Genome

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The starchy storage roots of cassava are commonly processed into a variety of products, including cassava granulated processed products (gari). The commercial value of cassava roots depends on the yield and quality of processed products, directly influencing the acceptance of new varieties by farmers, processors, and consumers. This study aims to estimate genetic advance through phenotypic selection and identify genomic regions associated and candidate genes linked with gari yield and quality. Higher single nucleotide polymorphism (SNP)‐based heritability estimates compared to broad‐sense heritability estimates were observed for most traits highlighting the influence of genetic factors on observed variation. Using genome‐wide association analysis of 188 clones, genotyped using 53,150 genome‐wide SNPs, nine SNPs located on seven chromosomes were significantly associated with peel loss, gari yield, color parameters for gari and eba, bulk density, swelling index, and textural properties of eba. Future research will focus on validating and understanding the functions of identified genes and their influence on gari yield and quality traits.

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QTL analysis for 27 quality traits measured through the color of end-use products in common wheat (Triticum aestivum L.)

Cited by 3 publications

References 41 publications

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Identification of solvent retention capacity quantitative trait loci by combined linkage and association mapping in wheat (Triticum aestivum L.)

Genome‐wide association study for yield and quality of granulated cassava processed product

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