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Marker-trait association identified candidate starch biosynthesis pathway genes for starch and amylose–lipid complex gelatinization in wheat (Triticum aestivum L.)
Euphytica ( IF 1.6 ) Pub Date : 2020-09-01 , DOI: 10.1007/s10681-020-02688-6
Mohammed Saba Rahim , Ankita Mishra , Mehak Katyal , Sheetal Thakur , Monica Sharma , Pankaj Kumar , Afsana Parveen , Vandana Jaiswal , Narpinder Singh , Vinay Kumar , Raj Kumar Gupta , Himanshu Sharma , Joy Roy

During processing of wheat flour, its starch component undergoes gelatinization, an important physicochemical property, affecting cooking and nutrition quality of food products. Genetic loci controlling gelatinization properties of starch and amylose–lipid complex is unknown in wheat. In this study gelatinization properties were measured in a set of 226 wheat varieties using differential scanning calorimetry and their thermograms identified two endothermic peaks: first peak of starch gelatinization and second peak of amylose–lipid complex. The four parameters (onset temp, peak temp, conclusion temp, and enthalpy) of both gelatinization peaks showed wide variation among the varieties. Marker-trait association studies using the genotyping data of 258 SSRs and gelatinization data on the wheat varieties identified 24 and 6 markers associated for starch and amylose–lipid complex gelatinization properties, respectively. Using wheat reference genome sequence and LD decay information, 12 starch biosynthesis pathway genes were identified, which were co-located within 50 Mb of the associated markers. Four out of 12 genes (SSIV, SBEIIb, PHO, and PUL) were located within 5.2 Mb. Out of 24, 17 markers were involved in epistatic interactions. These markers are novel for wheat starch gelatinization properties, and would be useful for gene discovery and marker assisted selection for the improvement of starch quality in wheat.

中文翻译:

标记-性状关联确定了小麦(Triticum aestivum L.)中淀粉和直链淀粉-脂质复合物糊化的候选淀粉生物合成途径基因

小麦粉在加工过程中,其淀粉成分发生糊化,这是一种重要的理化性质,影响食品的蒸煮和营养质量。控制淀粉和直链淀粉-脂质复合物糊化特性的遗传位点在小麦中是未知的。在这项研究中,使用差示扫描量热法测量了一组 226 个小麦品种的糊化特性,它们的热谱图确定了两个吸热峰:淀粉糊化的第一个峰和直链淀粉-脂质复合物的第二个峰。两个糊化峰的四个参数(起始温度、峰值温度、结束温度和焓)在品种之间表现出很大的差异。使用 258 个 SSR 的基因分型数据和小麦品种的糊化数据进行的标记-性状关联研究分别鉴定了 24 个和 6 个与淀粉和直链淀粉-脂质复合物糊化特性相关的标记。使用小麦参考基因组序列和 LD 衰变信息,鉴定了 12 个淀粉生物合成途径基因,它们共同位于相关标记的 50 Mb 内。12 个基因中有四个(SSIV、SBEIIb、PHO 和 PUL)位于 5.2 Mb 内。在 24 个中,有 17 个标记涉及上位相互作用。这些标记对于小麦淀粉糊化特性是新的,可用于基因发现和标记辅助选择,以改善小麦淀粉品质。使用小麦参考基因组序列和 LD 衰变信息,鉴定了 12 个淀粉生物合成途径基因,它们共同位于相关标记的 50 Mb 内。12 个基因中有四个(SSIV、SBEIIb、PHO 和 PUL)位于 5.2 Mb 内。在 24 个中,有 17 个标记涉及上位相互作用。这些标记对于小麦淀粉糊化特性是新的,可用于基因发现和标记辅助选择,以改善小麦淀粉品质。使用小麦参考基因组序列和 LD 衰变信息,鉴定了 12 个淀粉生物合成途径基因,它们共同位于相关标记的 50 Mb 内。12 个基因中有四个(SSIV、SBEIIb、PHO 和 PUL)位于 5.2 Mb 内。在 24 个中,有 17 个标记涉及上位相互作用。这些标记对于小麦淀粉糊化特性是新的,可用于基因发现和标记辅助选择,以改善小麦淀粉品质。
更新日期:2020-09-01
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