Zhong Haixia, She Yongxin, Yang Xijuan, Wen Qiao, Chen Li, Wang XueBo, Chen Zhiguang
Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agricultural and Forestry Sciences, Qinghai University, Qinghai Province 810016, China.
Institute of Quality Standard and Testing Technology for Agro-products of CAAS, Beijing 100080, China.
Food Chem. 2024 Sep 15;452:139570. doi: 10.1016/j.foodchem.2024.139570. Epub 2024 May 4.
RS-5 refers to the resistant starch formed by complexation of starch molecules with other molecules. In this study, the molecular mechanism of RS-5 was analysed. First, it was found, when α-amylase acted on the starch-lipid complexes, the glucose residues involved in complexation cannot be hydrolyzed by α-amylase, while the glucose residues not directly involved in complexation can be hydrolyzed. Second, lipid molecules are not necessary for the formation of RS-5 and can be replaced with small peptides or decanal molecules. Considering the multiple health hazards that may result from excessive lipid intake, small peptides composed of essential amino acids may be more desirable materials for RS-5 preparation. Third, starch-lipid complexes had strong interactions with α-amylase, which provides evidence in support of the sliding continuum hydrolysis hypothesis of α-amylase. These results revealed the mechanism of RS-5 at the molecular level, which provides a reference for the production and research of RS-5.
RS-5是指淀粉分子与其他分子络合形成的抗性淀粉。在本研究中，分析了RS-5的分子机制。首先，发现当α-淀粉酶作用于淀粉-脂质复合物时，参与络合的葡萄糖残基不能被α-淀粉酶水解，而未直接参与络合的葡萄糖残基可以被水解。其次，脂质分子不是RS-5形成所必需的，可以用小肽或癸醛分子替代。考虑到过量摄入脂质可能导致的多种健康危害，由必需氨基酸组成的小肽可能是制备RS-5更理想的材料。第三，淀粉-脂质复合物与α-淀粉酶有很强的相互作用，这为支持α-淀粉酶的滑动连续水解假说提供了证据。这些结果揭示了RS-5在分子水平上的机制，为RS-5的生产和研究提供了参考。
