Genetic dissection of gluten characteristics based on single- and multi-locus genome-wide association studies in wheat (<i>Triticum aestivum</i> L.).

ABSTRACT: Gluten protein quantity and quality, crucial factors determining the baking quality of wheat-based foods, are primary targets for wheat breeding. To elucidate their genetic basis, five key gluten traits were investigated utilizing a genome-wide association study (GWAS) approach: wet gluten content (WGC), residual gluten content (RGC), dry gluten content (DGC), water-holding capacity (WHC), and gluten index (GI). Using 48,057 SNPs across 200 wheat accessions, analyses employed one single-locus (SL) model and five multi-locus (ML) models. Genotype primarily influenced these gluten traits, with broad-sense heritability (H²) ranging from 0.85 (DGC) to 0.97 (GI). The SL-GWAS and ML-GWAS models identified 143 and 203 significant marker-trait associations (MTAs), respectively. Of these

SUBMITTER: Jiang X 

PROVIDER: S-EPMC12774774 | biostudies-literature | 2026 Jun

REPOSITORIES: biostudies-literature