Gliadin interacted with tea polyphenols: potential application and action mechanism

Area of Science:

• Food Science
• Biochemistry

Background:

• Noodle quality is influenced by protein interactions.
• Tea polyphenols (TPs) are known for their bioactive properties.

Purpose of the Study:

• To investigate the impact of TPs on noodle physicochemical and sensory properties.
• To explore the interaction mechanism between catechins and gliadins.

Main Methods:

• Addition of TPs to noodles and assessment of quality parameters.
• Analysis of gliadin structure and properties (surface hydrophobicity, spatial structure, thermal properties, etc.).
• Molecular docking to predict catechin-gliadin interactions.

Main Results:

• TPs at 0.5% improved water absorption, tensile strength, and elasticity.
• Catechins altered gliadin structure; esterified catechins disrupted, non-esterified catechins polymerized.
• Molecular docking revealed hydrogen bonds and hydrophobic interactions between catechins and gliadin.
• Catechin reactivity order: epigallocatechin gallate > epicatechin gallate > epigallocatechin > epicatechin.

Conclusions:

• TPs significantly affect gliadin structure and properties.
• Catechins have a notable impact on noodle quality.
• TPs show potential as functional ingredients for enhancing flour products.