| Wheat flour processing quality are quantitative traits controlled by multiple genes which the genetic basis is more relatively complicated.The associated analysis of the traits related to wheat flour processing quality were carried out utilizing the high-density SNP markers to explore its potential beneficial genes,which would provide new genetic resources for the improvement of wheat flour processing quality.In this work,178 wheat lines from the Huanghuai wheat region were planted in the three test sites,including Huixian,Kaifeng and Greenhouse.Genome-wide association analysis of wheat flour processing quality could provid excellent loci for the wheat quality breeding through polymorphism sites in the A,B and D genome of wheat 660 K SNP chip.Moreover,the high-molecular-weight gluten subunits(HMW-GS)of 178 wheat lines were identified by SDS-PAGE technology,and the quantitative regression analysis was performed based on the processing quality of wheat flour,which the relationships between HMW-GS and wheat flour quality were analyzed.The main results are as follows:(1)By analyzing and investigating flour processing quality traits of 178 wheat lines which include protein content,wet gluten content,water absorption,flour extensibility,sedimentation value,setting time traits,the optimal unbiased estimation of quality traits under three environmental conditions was performed to obtain the BLUE value for each trait.The above results indicated that 6 quality traits had wide variation.The maximum variation coefficient was the setting time(ST),36.07%,and the minimum was water absorption(WA),3.23%.The results of two-way analysis of variance showed that the genotypes,environment,and genotype-environment interactions of the 6 quality traits all reached extremely significant differences(p <0.001).Generalized heritability analysis showed that the wet gluten content(WGC)genetic maximum rate was 76%,the protein content(GPC)genetic rate was 74%,the sedimentation value(SV)genetic rate was 69%,the flour extensibility(FE)genetic rate was 59%,the water absorption and setting time genetic rate were all 48%.The results of correlation analysis showed that the protein content has a very significant positive correlation with wet gluten content,water absorption,flour extensibility,sedimentation value,and setting time.Wet gluten content has a very significant positive correlation with water absorption,flour extensibility,sedimentation value,and setting time.Water absorption is extremely significantly positively correlated with flour extensibility and sedimentation value,and positively correlated with setting time.Flour extensibility has a very significant positive correlation with sedimentation value and setting time.Settlement value has a very significant positive correlation with setting time.(2)Based on the 292595 high-quality polymorphic SNP markers from the A,B and D genomes in the wheat 660 K SNP chip,Genome-wide association analysis of 178 wheat lines showed that 3613 loci significantly associated with flour processing quality traits were identified including 303 stable sites.These SNPs were distributed on all chromosomes of wheats.Ninety stable sites/segments(nine segments)associated with water absorption,the number of 6B(496.90-497.71 Mb)chromosome were in the lead.Fifty-one sites/segments(nine segments)associated with protein content,the number of 1B chromosomes were in the lead.Thirty stable sites/segments(two segments)associated with wet gluten content were distributed on chromosomes 1B,5B.Eighty-three stable sites/segments(three segments)associated with flour extensibility,the number of 1B chromosomes were in the lead.Twenty-nine stable sites/segments(three segments)associated with sedimentation value,the number of 5A chromosomes were in the lead.Twenty stable sites/segments(two segments)associated with setting time,the number of 3A(459.57-461.67 Mb)chromosome were in the lead.In addition,candidate gene prediction and functional annotation were performed on SNP loci,which were associated with the relevant traits of 178 high-quality wheats.The results indicated that these loci are mainly related to low-molecular-weight gluten,protein domain,transferase,protein kinase,leucine.(3)The high-molecular-weight glutenin subunits(HMW-GS)components of 178 wheat lines were fractionated by SDS-PAGE in Huanghuai wheat area.A linear regression equation was established by HMW-GS and wheat quality traits,and the effect of the subunit type encoded by Glu-1 locus on each quality trait was analyzed.13 HMW-GS alleles and 29 subunit combinations were identified.The subunit combinations of(1,7+8,5+10)is the maximum frequency,11.80%,there are 12 subunit combinations that appear only once with a frequency of 0.56%.The HMW-GS quality score ranged from 5 to 13 points,and the average quality score was greater than 8 points.The effects of the variation of each subunit at Glu-1locus on protein content,wet gluten content,water absorption,flour extensibility,sedimentation value,and setting time are all Glu-D1>Glu-B1>Glu-A1. |
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