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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.)

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Abstract

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.

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Acknowledgements

We would like to thank National Agri-Food Biotechnology Institute (NABI), Department of Biotechnology, Government of India, for providing funding and facilities to carry out this work. MSR acknowledges Central University of Punjab, Bathinda, India for PhD registration. We acknowledge Indian Institute of Wheat and Barley Research, Karnal, Haryana, India for providing wheat germplasm. We acknowledge DeLCON (DBT-electronic library consortium), Gurugram, India, for the online access to e-resources.

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Authors and Affiliations

  1. National Agri-Food Biotechnology Institute (NABI), Sector-81, SAS Nagar, Mohali, Punjab, 140 306, India

    Mohammed Saba Rahim, Ankita Mishra, Monica Sharma, Pankaj Kumar, Afsana Parveen, Himanshu Sharma & Joy Roy

  2. Department of Food Science and Technology, Guru Nanak Dev University (GNDU), Amritsar, Punjab, 143005, India

    Mehak Katyal, Sheetal Thakur & Narpinder Singh

  3. CSIR-Institute of Himalayan Bioresource Technology, Palampur, 176061, India

    Vandana Jaiswal

  4. Department of Plant Sciences, School of Basic Sciences, Central University of Punjab, Bhatinda, Punjab, 151001, India

    Mohammed Saba Rahim & Vinay Kumar

  5. Indian Institute of Wheat and Barley Research (IIWBR), Kunjpura Road, Karnal, Haryana, 132001, India

    Raj Kumar Gupta

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  1. Mohammed Saba Rahim
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10681_2020_2688_MOESM1_ESM.tif

Fig. S1. Adaptation regions of bread wheat varieties clustered in 8-sub-populations (Q1, Q2, Q3, Q4, Q5, Q6, Q7, & Q8) in India: The outline (political) map India showing 6 adapted (growing) regions of Indian wheat varieties used in this study and their sub-population classifications (Q1 to Q8) indicated by different color symbols. (TIFF 1578 kb)

10681_2020_2688_MOESM2_ESM.tif

Fig. S2. Manhattan plots representing the chromosome-wise distribution of the association data of starch quality traits of year 2018 (a) and 2017 (b). The X-axis represents all 21 chromosomes (1A to 7D) of bread wheat (T. aestivum L.) and Y-axis the –log10 (P) values of SSRs. The significant (P ≤ 0.05) associated SSRs are represented by dots above the red horizontal line. The color of dots corresponds to different starch quality traits: SGTo (starch gelatinization onset temp), SGTp (starch gelatinization peak temp), SGTc (starch gelatinization conclusion temp), SGTr (starch gelatinization range temp), SGTe (starch gelatinization enthalpy), ALCGTo (Amylose–lipid complex gelatinization onset temp), ALCGTp (Amylose–lipid complex gelatinization peak temp), ALCGTc (Amylose–lipid complex gelatinization conclusion temp), ALCGTr (Amylose–lipid complex gelatinization range temp), and ALCGTe (Amylose–lipid complex gelatinization enthalpy). (TIFF 184 kb)

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Rahim, M.S., Mishra, A., Katyal, M. et al. Marker-trait association identified candidate starch biosynthesis pathway genes for starch and amylose–lipid complex gelatinization in wheat (Triticum aestivum L.). Euphytica 216, 151 (2020). https://doi.org/10.1007/s10681-020-02688-6

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