Insights into the Genetic Architecture of Bran Friability and Water Retention Capacity, Two Important Traits for Whole Grain End-Use Quality in Winter Wheat

Authors

Sviatoslav Navrotskyi, University of Nebraska-LincolnFollow
Vikas Belamkar, University of Nebraska - LincolnFollow
P. Stephen Baenziger, University of Nebraska at LincolnFollow
Devin J. Rose, University of Nebraska-LincolnFollow

ORCID IDs

https://orcid.org/0000-0002-9109-6954

https://orcid.org/0000-0002-1333-6318

Document Type

Article

Date of this Version

2020

Citation

Genes 2020, 11, 838; doi:10.3390/genes11080838 www.mdpi.com/journal/genes

Comments

2020 by the authors

Abstract

Bran friability (particle size distribution after milling) and water retention capacity (WRC) impact wheat bran functionality in whole grain milling and baking applications. The goal of this study was to identify genomic regions and underlying genes that may be responsible for these traits. The Hard Winter Wheat Association Mapping Panel, which comprised 299 lines from breeding programs in the Great Plains region of the US, was used in a genome-wide association study. Bran friability ranged from 34.5% to 65.9% (median, 51.1%) and WRC ranged from 159% to 458% (median, 331%). Two single-nucleotide polymorphisms (SNPs) on chromosome 5D were significantly associated with bran friability, accounting for 11–12% of the phenotypic variation. One of these SNPs was located within the Puroindoline-b gene, which is known for influencing endosperm texture. Two SNPs on chromosome 4A were tentatively associated with WRC, accounting for 4.6% and 4.4% of phenotypic variation. The favorable alleles at the SNP sites were present in only 15% (friability) and 34% (WRC) of lines, indicating a need to develop new germplasm for these whole-grain end-use quality traits. Validation of these findings in independent populations will be useful for breeding winter wheat cultivars with improved functionality for whole grain food applications.