@article{
author = "Branković, Gordana and Dragičević, Vesna and Dodig, Dejan and Knežević, Desimir 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 Research Centre for Agriculture and Forestry, Vytautas Magnus University",
journal = "Zemdirbyste-Agriculture",
title = "Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment",
pages = "288-281",
number = "3",
volume = "102",
doi = "10.13080/z-a.2015.102.036"
}