温度对麦醇溶蛋白-茶多酚相互作用及其抗氧化活性的影响OA

To investigate the effect of temperature on the interaction between gliadin and tea polyphenols and the antioxidant activity of their complexes,four treatment temperatures(25,50,75,and 100 ℃)were set for the interaction system.Fluorescence spectroscopy,ultraviolet spectroscopy,and high performance liquid chromatography were used to elucidate the temperature-induced interaction mecha-nism and the associated changes in antioxidant activity.The results showed that the interaction between gliadin and tea polyphenols was mainly through hydrophobic interaction and hydrogen bond,with the binding sites located near tryptophan residues.Temperature affected the interaction strength,but did not alter its chemical force contribution.The interaction showed a pattern of moderate promotion at moder-ate temperatures and significant inhibition at higher temperatures.At 50℃,the interaction dominated by hydrophobic interaction and hy-drogen bond was the strongest,with the highest binding rate[(50.20±0.81)％].Concomitantly,the complex had the highest turbidity[(56.41±0.22)NTU],the strongest surface hydrophobicity[bromophenol blue absorption:(58.98±0.70)μg],the largest particle size[(380.69±3.76)nm],the smallest polydispersity index(0.53±0.01),and the lowest Zeta potential[(17.78±0.47)mV].Correspondingly,the complex exhibited the greatest antioxidant activity,with DPPH free radical,ABTS cationic radical,and hydroxyl radical scavenging rates of(87.25±1.05)％,(74.56±0.62)％,and(64.64±0.93)％,respectively.The study found that appropri-ate heating within the 25-50 ℃ range could promote the interaction between gliadin and tea polyphenols,thereby enhancing the antioxi-dant activity of the complex.This research provides a reference temperature control basis for the application of gliadin-tea polyphenols com-plex in functional food processing.