TY  - JOUR
AU  - Branković, Gordana
AU  - Dodig, Dejan
AU  - Pajić, V.
AU  - Kandić, Vesna
AU  - Knežević, D.
AU  - Djurić, N.
AU  - Živanović, Tomislav
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4816
AB  - Proteins are important in determining the nutritional value of wheat, and among them gluten determines the baking quality of bread wheat and pasta-making technological properties of wheat. By assessing genetic parameters of wheat quality traits, it is possible to elucidate potential for improvement. The plant material consisted of 30 genotypes of bread and durum wheat of worldwide origin. The trials were sown at three locations in Serbia during two vegetation seasons 2010-2011 and 2011-2012. Protein content, wet gluten content, Zeleny sedimentation volume and deformation energy were determined by near infrared spectrometry. The objectives of this investigation were to assess: i) variability, components of variance, heritability in a broad sense (hb2)expected genetic advance for protein content, wet gluten content, Zeleny sedimentation volume and deformation energy; ii) associations between agronomic characteristics and protein content, wet gluten content, Zeleny sedimentation volume and deformation energy in order to determine indirect selection feasibility. In durum wheat, the highest coefficients of genetic and phenotypic variation (CVg and CVph) were recorded for deformation energy in bread wheat (18% and 18.4%, respectively), whereas the lowest values of 4.1% and 4.6% were shown for protein content. The relation genetic component of variance (σg2)/component of variance due to genotype × environment interaction (σge2) < 1 was observed for protein content (3.2), wet gluten content (2.9) and deformation energy (3.9), and equal to one for Zeleny sedimentation volume, in bread wheat. In durum wheat, σge2/σg2< 1 was detected for protein content (1.4), wet gluten content (1.5), Zeleny sedimentation volume (2.1) and deformation energy (1.4). Considering very high and high hb2 observed for deformation energy and Zeleny sedimentation volume (95.8% and 86.2%, respectively) in bread wheat, coupled with high genetic advance (36.3% and 28.1%, respectively), success from classical breeding can be anticipated. Grain thickness was strongly associated with Zeleny sedimentation volume, and to a lesser extent with protein content, wet gluten content and deformation energy in bread and durum wheat, and along with grain vitreousness in durum wheat, can serve for indirect selection.
PB  - Lithuanian Institute of Agriculture
T2  - Zemdirbyste
T1  - Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia
T1  - Triticum aestivum ir T. durum genetiniai parametrai kokybės technologinėms savybėms Serbijoje
EP  - 48
IS  - 1
SP  - 39
VL  - 105
DO  - 10.13080/z-a.2018.105.006
ER  - 

@article{
author = "Branković, Gordana and Dodig, Dejan and Pajić, V. and Kandić, Vesna and Knežević, D. and Djurić, N. and Živanović, Tomislav",
year = "2018",
abstract = "Proteins are important in determining the nutritional value of wheat, and among them gluten determines the baking quality of bread wheat and pasta-making technological properties of wheat. By assessing genetic parameters of wheat quality traits, it is possible to elucidate potential for improvement. The plant material consisted of 30 genotypes of bread and durum wheat of worldwide origin. The trials were sown at three locations in Serbia during two vegetation seasons 2010-2011 and 2011-2012. Protein content, wet gluten content, Zeleny sedimentation volume and deformation energy were determined by near infrared spectrometry. The objectives of this investigation were to assess: i) variability, components of variance, heritability in a broad sense (hb2)expected genetic advance for protein content, wet gluten content, Zeleny sedimentation volume and deformation energy; ii) associations between agronomic characteristics and protein content, wet gluten content, Zeleny sedimentation volume and deformation energy in order to determine indirect selection feasibility. In durum wheat, the highest coefficients of genetic and phenotypic variation (CVg and CVph) were recorded for deformation energy in bread wheat (18% and 18.4%, respectively), whereas the lowest values of 4.1% and 4.6% were shown for protein content. The relation genetic component of variance (σg2)/component of variance due to genotype × environment interaction (σge2) < 1 was observed for protein content (3.2), wet gluten content (2.9) and deformation energy (3.9), and equal to one for Zeleny sedimentation volume, in bread wheat. In durum wheat, σge2/σg2< 1 was detected for protein content (1.4), wet gluten content (1.5), Zeleny sedimentation volume (2.1) and deformation energy (1.4). Considering very high and high hb2 observed for deformation energy and Zeleny sedimentation volume (95.8% and 86.2%, respectively) in bread wheat, coupled with high genetic advance (36.3% and 28.1%, respectively), success from classical breeding can be anticipated. Grain thickness was strongly associated with Zeleny sedimentation volume, and to a lesser extent with protein content, wet gluten content and deformation energy in bread and durum wheat, and along with grain vitreousness in durum wheat, can serve for indirect selection.",
publisher = "Lithuanian Institute of Agriculture",
journal = "Zemdirbyste",
title = "Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia, Triticum aestivum ir T. durum genetiniai parametrai kokybės technologinėms savybėms Serbijoje",
pages = "48-39",
number = "1",
volume = "105",
doi = "10.13080/z-a.2018.105.006"
}

Branković, G., Dodig, D., Pajić, V., Kandić, V., Knežević, D., Djurić, N.,& Živanović, T.. (2018). Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia. in Zemdirbyste
Lithuanian Institute of Agriculture., 105(1), 39-48.
https://doi.org/10.13080/z-a.2018.105.006

Branković G, Dodig D, Pajić V, Kandić V, Knežević D, Djurić N, Živanović T. Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia. in Zemdirbyste. 2018;105(1):39-48.
doi:10.13080/z-a.2018.105.006 .

Branković, Gordana, Dodig, Dejan, Pajić, V., Kandić, Vesna, Knežević, D., Djurić, N., Živanović, Tomislav, "Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia" in Zemdirbyste, 105, no. 1 (2018):39-48,
https://doi.org/10.13080/z-a.2018.105.006 . .

TY  - JOUR
AU  - Branković, G.
AU  - Dragičević, Vesna
AU  - Dodig, Dejan
AU  - Knežević, D.
AU  - Kobiljski, Borislav
AU  - Šurlan-Momirović, Gordana
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3841
AB  - Albumins or water soluble proteins (wsp) in wheat are important as nutrients containing high content of essential amino acids such as lysine, tryptophan, methionine, and also asparagine, glutamine, arginine, and proline in comparison to storage proteins-glutenins and gliadins. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six different environments for two years to determine the content of albumins in grains. The purpose of this research was to determine the variability of the albumins content of the tested bread wheat and durum wheat genotypes, effects of environment, genotype and their interaction (GEI) on the trait of interest, heritability in a broad sense, stability, and also to interpret GEI by climatic factors modelling. The statistical procedure included analysis of variance, sites regression and factorial regression. The mean content of albumins was 20.23 g kg-1 in bread wheat and 23.12 g kg-1 in durum wheat. Environment followed by GEI was the most important in determining albumins content. The heritability in a broad sense was low, i.e. 31.3% for bread wheat and only 2.4% for durum wheat. GEI for the albumins content was explained with the efficacy of 94.7% and 94.2% of sum of squares, for bread wheat and durum wheat, respectively, by the following models: mean temperature in May, winter moisture reserves, minimum temperature in April and March for bread wheat; and precipitation sum in April, sunshine hours sum in March, maximum temperature in May, and winter moisture reserves for durum wheat. The simultaneous selection for high albumins content and good stability proved to be possible for bread wheat genotypes, but less for durum wheat genotypes due to unsatisfactory stability.
PB  - Lithuanian Institute of Agriculture
T2  - Zemdirbyste
T1  - Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment
T1  - Aplinkos įtaka duoninių (Triticum aestivum L.) ir kietųjų (Triticum durum Desf.) kviečių albuminų kiekiui
EP  - 288
IS  - 3
SP  - 281
VL  - 102
DO  - 10.13080/z-a.2015.102.036
ER  - 

@article{
author = "Branković, G. and Dragičević, Vesna and Dodig, Dejan and Knežević, D. and Kobiljski, Borislav and Šurlan-Momirović, Gordana",
year = "2015",
abstract = "Albumins or water soluble proteins (wsp) in wheat are important as nutrients containing high content of essential amino acids such as lysine, tryptophan, methionine, and also asparagine, glutamine, arginine, and proline in comparison to storage proteins-glutenins and gliadins. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six different environments for two years to determine the content of albumins in grains. The purpose of this research was to determine the variability of the albumins content of the tested bread wheat and durum wheat genotypes, effects of environment, genotype and their interaction (GEI) on the trait of interest, heritability in a broad sense, stability, and also to interpret GEI by climatic factors modelling. The statistical procedure included analysis of variance, sites regression and factorial regression. The mean content of albumins was 20.23 g kg-1 in bread wheat and 23.12 g kg-1 in durum wheat. Environment followed by GEI was the most important in determining albumins content. The heritability in a broad sense was low, i.e. 31.3% for bread wheat and only 2.4% for durum wheat. GEI for the albumins content was explained with the efficacy of 94.7% and 94.2% of sum of squares, for bread wheat and durum wheat, respectively, by the following models: mean temperature in May, winter moisture reserves, minimum temperature in April and March for bread wheat; and precipitation sum in April, sunshine hours sum in March, maximum temperature in May, and winter moisture reserves for durum wheat. The simultaneous selection for high albumins content and good stability proved to be possible for bread wheat genotypes, but less for durum wheat genotypes due to unsatisfactory stability.",
publisher = "Lithuanian Institute of Agriculture",
journal = "Zemdirbyste",
title = "Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment, Aplinkos įtaka duoninių (Triticum aestivum L.) ir kietųjų (Triticum durum Desf.) kviečių albuminų kiekiui",
pages = "288-281",
number = "3",
volume = "102",
doi = "10.13080/z-a.2015.102.036"
}

Branković, G., Dragičević, V., Dodig, D., Knežević, D., Kobiljski, B.,& Šurlan-Momirović, G.. (2015). Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment. in Zemdirbyste
Lithuanian Institute of Agriculture., 102(3), 281-288.
https://doi.org/10.13080/z-a.2015.102.036

Branković G, Dragičević V, Dodig D, Knežević D, Kobiljski B, Šurlan-Momirović G. Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment. in Zemdirbyste. 2015;102(3):281-288.
doi:10.13080/z-a.2015.102.036 .

Branković, G., Dragičević, Vesna, Dodig, Dejan, Knežević, D., Kobiljski, Borislav, Šurlan-Momirović, Gordana, "Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment" in Zemdirbyste, 102, no. 3 (2015):281-288,
https://doi.org/10.13080/z-a.2015.102.036 . .