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QTL mapping reveals the relationship between pasting properties and malt extract in barley

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Wang, J, Yang, J, Hua, W, Wu, X, Zhu, J, Shang, Y and Zhou, M ORCID: 0000-0003-3009-7854 2018 , 'QTL mapping reveals the relationship between pasting properties and malt extract in barley' , International Journal of Molecular Sciences, vol. 19, no. 11 , pp. 1-12 , doi: 10.3390/ijms19113559.

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Abstract

Pasting properties are important characteristics of barley starch from a processing standpoint. Many studies reported the close relationship between pasting properties and malting quality, especially malt extract. However, most conclusions were derived from the correlation between pasting properties and malting quality using a set of cultivars or breeding lines. In this study, a doubled haploid population of 150 lines from a cross between a Japanese malting barley and a Chinese feed barley was grown in four different environments (two sites × two years). Based on average values from all different environments, 17 significant quantitative trait loci (QTL) were identified for pasting properties. The genetic variance explained by these QTL varied from 7.0 to 23.2%. Most QTL controlling pasting properties were located on 1H, 2H, 5H, and 7H. Results confirmed the linkage between pasting properties and malt extract, with most of the QTL for pasting properties becoming nonsignificant when using malt extract as a covariate. Breakdown showed the closest correlation with malt extract. Molecular markers closely linked to the QTL can be used to select desired pasting properties to improve malting quality.

Item Type: Article
Authors/Creators:Wang, J and Yang, J and Hua, W and Wu, X and Zhu, J and Shang, Y and Zhou, M
Keywords: barley (Hordeum vulgare L; ), quantitative trait loci (QTL), pasting property, malt extract, rapid visco-analyzer (RVA)
Journal or Publication Title: International Journal of Molecular Sciences
Publisher: Molecular Diversity Preservation International
ISSN: 1422-0067
DOI / ID Number: 10.3390/ijms19113559
Copyright Information:

Copyright 2018 by the authors. Licensed under Creative Commons Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/licenses/by/4.0/

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