Mapping of quantitative trait loci controlling barley flour pasting properties.

Pasting properties are important characteristics of barley starch from a processing standpoint. A shorter time to peak viscosity and lower pasting temperature are favorable to both malting and food processing. This study was conducted to identify quantitative trait loci (QTLs) determining pasting properties of barley flour using a doubled haploid population of 177 lines from the cross between six-rowed Yerong and two-rowed Franklin. Yerong is a feed barley with a longer time to peak viscosity and a higher pasting temperature than the other parent Franklin which is a malting barley. Field trials were conducted in three different sites/years. Seven different parameters representing the pasting properties were measured using a Rapid Visco-analyser (RVA). DH lines showed significant differences in all seven parameters in most of the sites/years. For example, the pasting temperature of different DH lines ranged from 73.8 to 89.5 in 2006/2007 MTP field trial. Twenty one QTLs were associated with flour pasting properties. These QTLs were distributed on 11 chromosome regions. Genetic variance explained by these QTLs varies from 4.4 to 15.2%. The most important QTLs controlling the time to peak viscosity and pasting temperature were located on 1H, 2H, 3H and 7H. Results showed that some of the pasting properties can be effectively selected by the combination of several molecular markers.