Analysis of the mechanism of resistance to enzymatic hydrolysis of RS-5 resistant starch.

Autor: Zhong H; 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., She Y; Institute of Quality Standard and Testing Technology for Agro-products of CAAS, Beijing 100080, China., Yang X; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agricultural and Forestry Sciences, Qinghai University, Qinghai Province 810016, China., Wen Q; Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China., Chen L; Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China., Wang X; Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China., Chen Z; Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China. Electronic address: chenzhiguang@njvtc.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Sep 15; Vol. 452, pp. 139570. Date of Electronic Publication: 2024 May 04.
DOI: 10.1016/j.foodchem.2024.139570
Abstrakt: 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.
Competing Interests: Declaration of competing interest The authors declare no competing financial interest.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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