Genetic characterisation of dough rheological properties in a wheat doubled haploid population: additive genetic effects and epistatic interactions

• Published in: Theoretical and applied genetics 2005-08, Vol.111 (3), p.410-422
• Main Authors: Ma, W, Appels, R, Bekes, F, Larroque, O, Morell, M.K, Gale, K.R
• Format: Article
• Language: English
• Subjects: additive gene effects; Alleles; Biological and medical sciences; breadmaking quality; chromosome mapping; Classical genetics, quantitative genetics, hybrids; digenic epistasis; doubled haploids; dough; dough extensibility; dough strength; epistasis; Epistasis, Genetic; extensibility; Flour; Fundamental and applied biological sciences. Psychology; Genetics; Genetics of eukaryotes. Biological and molecular evolution; Genomics; genotype-environment interaction; glutenins; Glutens - chemistry; Glutens - genetics; Haploidy; loci; Pteridophyta, spermatophyta; Quantitative Trait Loci; rheological properties; Triticum - genetics; Triticum aestivum; Vegetals; wheat
• ISSN: 0040-5752; 1432-2242
• DOI: 10.1007/s00122-005-2001-0

Doubled haploid lines (n=160) from a cross between wheat cultivars 'Cranbrook' (high dough extensibility) and 'Halberd' (low dough extensibility) were grown at three Australian locations. The parents differ at all high- and low-molecular-weight glutenin loci. Dough rheological parameters were measured using small-scale testing procedures, and quantitative trait locus (QTL) mapping procedures were carried out using an existing well-saturated genetic linkage map for this cross. Genetic parameters were estimated using three software packages: QTLCartographer, Epistat and Genstat. Results indicated that environmental factors are a major determinant of dough extensibility across the three trial sites, whereas genotypic factors are the major determinants of dough strength. Composite interval mapping analysis across the 21 linkage groups revealed that as expected, the main additive QTLs for dough rheological properties are located at the high- and low-molecular-weight glutenin loci. A new QTL on chromosome 5A for M-extensibility (a mixograph-estimated measure of extensibility) was detected. Analysis of epistatic interactions revealed that there were significant conditional epistatic interactions related with the additive effects of glutenin loci on dough rheological properties. Therefore, the additive genetic effects of glutenins on dough rheological properties are conditional upon the genetic background of the wheat line. The molecular basis of the interactions with the glutenin loci may be via proteins that modify or alter the gluten protein matrix or variations in the expression level of the glutenin genes. Reverse-phase high performance liquid chromatography analysis of the molar number of individual glutenin subunits across the population showed that certain conditional epistases resulted in increased expression of the affected glutenin. The epistatic interactions detected in this study provide a possible explanation of the variable genetic effects of some glutenins on quality attributes in different genetic backgrounds and provide essential information for the accurate prediction of glutenin related variance in marker-assisted wheat breeding.