Abstract：
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.
摘要：
RS-5是指通过淀粉分子与其他分子络合形成的抗性淀粉。在这项研究中,分析了RS-5的分子机制。首先,它被发现了，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，而不直接参与络合的葡萄糖残基可以水解。第二,脂质分子对于RS-5的形成不是必需的,并且可以被小肽或癸醛分子替代。考虑到脂质摄入过多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RS-5制备更理想的材料。第三，淀粉-脂质复合物与α-淀粉酶有很强的相互作用,这提供了支持α-淀粉酶滑动连续水解假说的证据。这些结果在分子水平上揭示了RS-5的作用机理,为RS-5的生产和研究提供参考。
