A comparison of grain protein content QTLs and flour protein content QTLs across environments in cultivated wheat

The protein content of cultivated wheat (Triticum aestivum L.) is an important determinant factor of the nutritional value of the grain and the technological properties and rheological properties of flour. In order to examine the genetic basis of protein content, we searched for grain protein content quantitative trait loci (QTLs) and flour protein content QTLs in a newly developed doubled haploid (DH) line and identified the genetic correlation between grain protein content and flour protein content in the same DH population. Both the DH population and its parental lines were evaluated for grain protein content and flour protein content in three field trials. Four additive effect QTLs, two pairs of epistatic QTLs, and two QTLs × environment (QE) interaction for grain protein content were identified. The model explained 51.52% of the phenotypic variation (PVE), with epistatic effects being better explained by the higher PVE than additive effects. Four additive effect QTLs, five pairs of epistatic QTLs, and one QE were detected for flour protein content. The model explained 45.8% of the PVE. Of the 15 QTLs identified, three additive QTLs and one pair of epistatic QTLs were determined for both grain protein content and flour protein content; of these, the QTLs for protein content were considered to be more 'stable' than those detected for only grain protein content or for only flour protein content. The data reported here may be useful for manipulating the QTLs for protein content by marker-assisted selection in future wheat breeding programs.