【摘要】 【目的】分析影响面条品质性状的QTL,了解面条品质的遗传控制。【方法】利用RIL群体和QTL分析软件进行QTL分析。面条感官品质按商业部行业标准(SB/T10137-93)测定,面条质构特性采用英国TA.XTplus型质构仪测定。【结果】检测到8个面条品质和质构特性的10个加性QTL,分别位于1A、1D、3D、4A和6D等5条染色体,单个QTL贡献率变化范围为4.07%～75.67%。在1D染色体Glu-D1附近检测到一个QTL簇,包括适口性、粘性和光滑性等3个性状各1个QTL,贡献率较高,增加效应均来自川35050,QTL间是正相关关系。在4A染色体上Xwmc420-Xswes620-Xswes615之间存在粘性和总分的QTL,贡献率较高,其增加效应来自亲本山农483,是正相关关系。在4A染色体Xswes624c-Xissr25b间食味QTL(QStas.sdau-4A.1)贡献率高达75.67%,是一个主效基因位点,其增加效应来自亲本山农483。【结论】检测到8个影响面条品质和质构特性的10个加性QTL,分析了其在染色体上的位置和效应。更多还原

【Abstract】 【Objective】This study was performed to map the QTLs for quality traits of Chinese dry noodle and understand the genetic control of noodle.【Method】The QTLs for the noodle traits were mapped based on a population of recombinant inbred lines (RIL) derived from the cross between two Chinese winter wheat varieties, Chuan 35050 and Shannong 483. QTLMapper Version 1.0 was employed to analyze the QTLs. Noodle sensory qualities were tested according to the standard of the Ministry of Commerce of P. R. China (SB/T10137-93). The textural properties were detected using a Texture Analyser (TA.XTplus).【Result】Ten additive QTLs for eight noodle quality traits with single QTL explaining 4.07%-75.67% of phenotypic variations on chromosomes 1A, 1D, 3D, 4A, and 6D were obtained. A cluster of three QTLs for noodle palate, elasticity and smoothness was found near the Glu-D1 locus on 1D chromosome with high contributions. The increasing effects come from Chuan 35050 with positive relationship between the QTLs. On chromosome 4A, co-location QTLs for stickiness and total score were detected in region of Xwmc420-Xswes620-Xswes615. Their contributions were high and the increasing effects come from Shannong 483. A taste QTL, QStas.sdau-4A.1, was obtained in Xswes624c-Xissr25b region on chromosome 4A with a highest contribution of 75.67%. This QTL was a major gene with increasing effects from Shannong 483. 【Conclusion】 Chromosome locations and effects of ten additive QTLs for eight noodle quality traits were identified.更多还原