TY  - CONF
AU  - Knežević, Desimir
AU  - Novoselskaya - Dragovich, Aleksandra Yu.
AU  - Kudryavtsev, Alexander M.
AU  - Paunović, Aleksandar
AU  - Menkovska, Mirjana
AU  - Radosavac, Adriana
AU  - Matković Stojšin, Mirela
AU  - Roljević Nikolić, Svetlana
PY  - 2022
UR  - https://intam.institut-tamis.rs/handle/123456789/316
AB  - The storage proteins content and their composition have important role in determination of
protein quality in bread wheat. The aim of this work is analysis of gluten content, loaf volume
and their relationship with gliadin and high molecular weight glutenin subunits, and composition
of amino-acids in bread wheat. In investigation included 10 wheat genotypes grown in two vegetatio season (2015/16 and 2016/17) with different climatic conditions. In the first year,
the genotype G-3634-2 had the lowest dry gluten content (21.20%) and loaf volume (380 ml),
while genotype G-3622-1, had the highest dry gluten content (26.54%) and loaf volume (500
ml). In second year the lowest dry gluten content (23.44%) and the lowest loaf volume was in
wheat G-3601-4 (400 ml), while in genotype G-3622-1, found the highest dry gluten content
(29.86%) and loaf volume (540 ml). Wheat genotypes which possess glutenin subunits 2*
encoded by Glu-A1b, 7+9 encoded by Glu-B1c, and 5+10 encoded by Glu-D1d. In analyzed wheat genotypes the differences of amino acid composition were determined. The contents of
essential amino acids (EAA) in wheat grains was lower than content of non-essential (NEAA).
The lowest content of the most important amino acids are lysine (Lys) and tryptophan (Trp)
that limit the quality of protein in the grain was established. For improving baking quality
and nutritional value are necessary select and wheat genotypes in terms of gluten protein
composition, lysine content and higher gluten content.
PB  - Skopje (North Macedonia) : Faculty of Agricultural Sciences and Food
PB  - Skopje (North Macedonia) : Ss. Cyril and Methodius University in Skopje
C3  - IV International Symposium for Agriculture and Food – ISAF 2022 - Book of Abstracts
T1  - Protein quality of bread wheat
EP  - 299
SP  - 299
ER  - 

@conference{
author = "Knežević, Desimir and Novoselskaya - Dragovich, Aleksandra Yu. and Kudryavtsev, Alexander M. and Paunović, Aleksandar and Menkovska, Mirjana and Radosavac, Adriana and Matković Stojšin, Mirela and Roljević Nikolić, Svetlana",
year = "2022",
abstract = "The storage proteins content and their composition have important role in determination of
protein quality in bread wheat. The aim of this work is analysis of gluten content, loaf volume
and their relationship with gliadin and high molecular weight glutenin subunits, and composition
of amino-acids in bread wheat. In investigation included 10 wheat genotypes grown in two vegetatio season (2015/16 and 2016/17) with different climatic conditions. In the first year,
the genotype G-3634-2 had the lowest dry gluten content (21.20%) and loaf volume (380 ml),
while genotype G-3622-1, had the highest dry gluten content (26.54%) and loaf volume (500
ml). In second year the lowest dry gluten content (23.44%) and the lowest loaf volume was in
wheat G-3601-4 (400 ml), while in genotype G-3622-1, found the highest dry gluten content
(29.86%) and loaf volume (540 ml). Wheat genotypes which possess glutenin subunits 2*
encoded by Glu-A1b, 7+9 encoded by Glu-B1c, and 5+10 encoded by Glu-D1d. In analyzed wheat genotypes the differences of amino acid composition were determined. The contents of
essential amino acids (EAA) in wheat grains was lower than content of non-essential (NEAA).
The lowest content of the most important amino acids are lysine (Lys) and tryptophan (Trp)
that limit the quality of protein in the grain was established. For improving baking quality
and nutritional value are necessary select and wheat genotypes in terms of gluten protein
composition, lysine content and higher gluten content.",
publisher = "Skopje (North Macedonia) : Faculty of Agricultural Sciences and Food, Skopje (North Macedonia) : Ss. Cyril and Methodius University in Skopje",
journal = "IV International Symposium for Agriculture and Food – ISAF 2022 - Book of Abstracts",
title = "Protein quality of bread wheat",
pages = "299-299"
}

Knežević, D., Novoselskaya - Dragovich, A. Yu., Kudryavtsev, A. M., Paunović, A., Menkovska, M., Radosavac, A., Matković Stojšin, M.,& Roljević Nikolić, S.. (2022). Protein quality of bread wheat. in IV International Symposium for Agriculture and Food – ISAF 2022 - Book of Abstracts
Skopje (North Macedonia) : Faculty of Agricultural Sciences and Food., 299-299.

Knežević D, Novoselskaya - Dragovich AY, Kudryavtsev AM, Paunović A, Menkovska M, Radosavac A, Matković Stojšin M, Roljević Nikolić S. Protein quality of bread wheat. in IV International Symposium for Agriculture and Food – ISAF 2022 - Book of Abstracts. 2022;:299-299..

Knežević, Desimir, Novoselskaya - Dragovich, Aleksandra Yu., Kudryavtsev, Alexander M., Paunović, Aleksandar, Menkovska, Mirjana, Radosavac, Adriana, Matković Stojšin, Mirela, Roljević Nikolić, Svetlana, "Protein quality of bread wheat" in IV International Symposium for Agriculture and Food – ISAF 2022 - Book of Abstracts (2022):299-299.

TY  - CONF
AU  - Knežević, Desimir
AU  - Novoselskaya - Dragovich, Aleksandra Yu.
AU  - Paunović, Aleksandar
AU  - Kondić, Danijela
AU  - Roljević Nikolić, Svetlana
AU  - Radosavac, Adriana
AU  - Brzaković, Tomislav
AU  - Menkovska, Mirjana
PY  - 2022
UR  - https://intam.institut-tamis.rs/handle/123456789/314
AB  - Wheat grain quality characteristics depend greatly on genotype, environment
and interaction genotype/environment. The aim of the study was to determine
grain protein content, amino acid content and dry gluten content in eight bread
wheat genotypes grown under different environmental condition. In this paper
gluten content, grain protein content and amino acid content of eight wheat
genotypes were analyzed during two year (2015/16 and 2016/17) with different
climatic conditions (temperature and precipitation). In the first year, the
genotype Dukat had the lowest content of protein (11.80%) and dry gluten
content (24,21%), while genotype KG 3633-1/00, had the highest protein
content (13.20%) and gluten content (27.15 %). In second year the lowest
content of protein (12.80%) had KG-3606-2/00 and the lowest dry gluten
content was in wheat Dukat (27.84%) while in genotype KG 3633-1/00, found
the highest protein content (14.40%) and gluten content (31.10%). The
contents of essential and non-essential amino acids in wheat grains and EAA
value were higher in novel genotypes. The differences of amino acid
composition in analyzed genotypes were determined. The content and
composition of proteins and amino acids, especially essential amino acids, are important for proper nutrition and human health, which has a significant
contribution to the economy of wheat production.
PB  - Banja Luka : University of Banja Luka, Faculty of Agriculture
C3  - International Symposium on Agricultural Sciences "AgroReS 2022" Book of  Abstracts, Trebinje 26 - 28 Maj, 2022
T1  - Variation of protein content in wheat seed
EP  - 116
SP  - 115
ER  - 

@conference{
author = "Knežević, Desimir and Novoselskaya - Dragovich, Aleksandra Yu. and Paunović, Aleksandar and Kondić, Danijela and Roljević Nikolić, Svetlana and Radosavac, Adriana and Brzaković, Tomislav and Menkovska, Mirjana",
year = "2022",
abstract = "Wheat grain quality characteristics depend greatly on genotype, environment
and interaction genotype/environment. The aim of the study was to determine
grain protein content, amino acid content and dry gluten content in eight bread
wheat genotypes grown under different environmental condition. In this paper
gluten content, grain protein content and amino acid content of eight wheat
genotypes were analyzed during two year (2015/16 and 2016/17) with different
climatic conditions (temperature and precipitation). In the first year, the
genotype Dukat had the lowest content of protein (11.80%) and dry gluten
content (24,21%), while genotype KG 3633-1/00, had the highest protein
content (13.20%) and gluten content (27.15 %). In second year the lowest
content of protein (12.80%) had KG-3606-2/00 and the lowest dry gluten
content was in wheat Dukat (27.84%) while in genotype KG 3633-1/00, found
the highest protein content (14.40%) and gluten content (31.10%). The
contents of essential and non-essential amino acids in wheat grains and EAA
value were higher in novel genotypes. The differences of amino acid
composition in analyzed genotypes were determined. The content and
composition of proteins and amino acids, especially essential amino acids, are important for proper nutrition and human health, which has a significant
contribution to the economy of wheat production.",
publisher = "Banja Luka : University of Banja Luka, Faculty of Agriculture",
journal = "International Symposium on Agricultural Sciences "AgroReS 2022" Book of  Abstracts, Trebinje 26 - 28 Maj, 2022",
title = "Variation of protein content in wheat seed",
pages = "116-115"
}

Knežević, D., Novoselskaya - Dragovich, A. Yu., Paunović, A., Kondić, D., Roljević Nikolić, S., Radosavac, A., Brzaković, T.,& Menkovska, M.. (2022). Variation of protein content in wheat seed. in International Symposium on Agricultural Sciences "AgroReS 2022" Book of  Abstracts, Trebinje 26 - 28 Maj, 2022
Banja Luka : University of Banja Luka, Faculty of Agriculture., 115-116.

Knežević D, Novoselskaya - Dragovich AY, Paunović A, Kondić D, Roljević Nikolić S, Radosavac A, Brzaković T, Menkovska M. Variation of protein content in wheat seed. in International Symposium on Agricultural Sciences "AgroReS 2022" Book of  Abstracts, Trebinje 26 - 28 Maj, 2022. 2022;:115-116..

Knežević, Desimir, Novoselskaya - Dragovich, Aleksandra Yu., Paunović, Aleksandar, Kondić, Danijela, Roljević Nikolić, Svetlana, Radosavac, Adriana, Brzaković, Tomislav, Menkovska, Mirjana, "Variation of protein content in wheat seed" in International Symposium on Agricultural Sciences "AgroReS 2022" Book of  Abstracts, Trebinje 26 - 28 Maj, 2022 (2022):115-116.