G.V.V. Liyanaarachchi's research while affiliated with University of Colombo and other places
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Publications (11)
Study presents the variation in free amino acids (FAAs) and total AAs in rice upon different milling degrees. Two rice cultivars; Pachchaperumal and Bg 406 were subjected to three (4%, 7%, 12%) degrees of milling and the variations in AA composition of milled rice and resulting bran were studied. Milling caused significant (p<0.05) reduction (5.7%...
Cooking accounted for significant (p<0.01) loss in free and total amino acids (AAs) in rice. Fully milled raw rice reported relatively the lowest loss in total AAs (TAAs) over majority of cooking techniques. Cooking rice with draining excess water, cooking after discarding the soaked water and cooking with higher water to rice ratios accounted for...
With the aim of assessing the feasibility of utilization of amino acid (AA) profiles in characterization of rice varieties grown under distinct influential conditions, the impact of seasonal, geographical and varietal variations on AA and organic acid profiles in rice was investigated. Seven traditional rice varieties with diverse grain and agronom...
Parboiling imparts significant changes to nutritional composition of rice. The study presents the variations in amino acid (AA) composition of rice observed during parboiling process, observed in selected Sri Lankan rice cultivars. Upon parboiling, the change in levels of free and protein bound amino acids inconsistently varied across the rice cult...
Investigation made on the variation in amino acid compositions among selected traditional and newly improved rice varieties cultivated in Sri Lanka is presented. The free amino acid (FAA) composition including gamma-amino butyric acid (GABA) and protein bound total amino acids (TAAs) of eleven traditional and seven improved rice cultivars grown at...
This study investigated the amino acid composition of eight local and three imported rice varieties frequently consumed by consumers in the capital of Sri Lanka. Investigation included twenty free amino acids (FAAs) analysed using liquid chromatography-tandem mass spectrometry (LCMS/MS) and sixteen protein bound amino acids analysed using
high perf...
The study presents the variation in free amino acids (FAAs) and total amino acid; (TAAs) in
rice upon different degrees of milling. With the use of 0.2 g of the sample, amino acid levels
in two rice cultivars resulting from three degrees of milling (DOM) (4%, 7%, well milled) and
the resulting bran collected, each in three replicates were studied....
In Press, Corrected Proof Development and validation of a method for direct, underivatized analysis of free amino acids in rice using liquid chromatography-tandem mass spectrometry Author links open overlay panel G. rights and content Highlights • A method was developed and validated for analysis of free amino acids(FAAs) in rice. • The method enab...
Inspired by the apparent relationship of free amino acids (FAAs) which are present in minute quantities with the organoleptic characteristics of food, there is an increased demand for analytical methods sensitive in trace level detection. This study presents the validation results of a simple and rapid method developed for direct, underivatized ana...
Citations
... The levels of various amino acids, especially essential amino acids, determine the nutritional value of rice protein, especially the lysine content, which is a major indicator of the nutritional quality of rice [21,22]. In this study, there was no significant difference in the Lys content between YZN1_B and YZN2_B (Table 1). ...
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... Germination is a economic, simple, efficient and environmental-friendly technique used to improve the nutrional, technological and sensory quality of rice (CHO;LIM, 2016). Rice is a important source of hypoallergenic protein and the study of the composition of TAA and FAA is relevant to determine the protein quality of rice (VIMARSHI et al., 2021). ...
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... Among the studied varieties, the content of leucine and valine, alanine, glycine was the highest in the varieties of local selection (ancient). It is calculated that the consumption of 100 g of rice three times a day provides the daily requirement for valine and many other essential amino acids, their number is different for rice varieties, on average 4-5 [9][10]. ...
... Changes in the free amino acid concentration are used for measuring proteolytic and hydrolytic activity in food processing [25]. The apparent relationship reported between the food levels of the free amino acids (FAAs) and organoleptic qualities has prompted scientific research in to FAA composition in food [26,27]. On top of this, there is also growing demand for amino acids as value added substances since they have many potential applications in the food, clinical, pharmaceutical and cosmetic industries, among others [22]. ...
... The LC/MS analysis methods were according to introduction by Liyanaarachchi et al. (2018) and Thiele et al. (2019). A liquid chromatograph (EXion LC, SCIEX) and ZORBAX Eclipse XDB-C18 chromatographic column (4.6 × 150 mm, Agilent company, USA) were used for amino acid analysis. ...
... The method used for FAA content in this work was consistent with that used by Liyanaarachchi et al. [28]. The soybean samples were pre-frozen at −20 • C for 12 h, then transferred to a vacuum freeze dryer (GTFD-12 S, Beijing Yonghe Chuangxin Electronic Technology Co., Ltd., Beijing, China) for freeze-drying for 48 h, then removed and ground into fine powder. ...
