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 mechanism 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 moderate temperatures and significant inhibition at higher temperatures.At 50 ℃, the interaction dominated by hydrophobic interaction and hydrogen 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 appropriate heating within the 25-50 ℃ range could promote the interaction between gliadin and tea polyphenols, thereby enhancing the antioxidant activity of the complex.This research provides a reference temperature control basis for the application of gliadin-tea polyphenols complex in functional food processing.
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