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Exploiting variation in grain protein to determine environmental effects on processing quality (PhD)

Rothamstead Research
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This studentship will determine how environmental factors influence the stability of functional protein content and quality of wheat. The work will exploit genetic variation in grain content and composition, and develop genetic markers for increased stability. Building on previous AHDB-supported research, the project will adopt two main approaches: 1. The work will conduct a genetic analysis of these two traits. This will involve a population of 90 doubled haploid lines, from the cross Malacca (average grain protein content, low stability) and Hereward (high grain protein content, high stability), in replicated field trials in three environments. High-density molecular maps of these lines are available and traits will be mapped as QTLs and KASP markers. 2. Near isogenic lines (NILs) are available from the same cross. The NILs have ‘good’ or ‘poor’ alleles at quality QTLs in, otherwise, the same genetic background. The NILs will help determine the impacts of the environment on individual aspects of protein quality. In particular, they will help find differences in stability of quality between alleles and QTLs, determine mechanisms and identify markers for stable high-quality alleles. Quality tests will include grain protein compositional analysis, together with flour rheology and test baking.
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Food Preparation and Handling
Grains, Beans, Legumes