With the growing interest in formulating nutritionally fortified baked products with added flavonoid-rich ingredients for health benefits, interactions between these ingredient classes have become critical, as they may affect product quality. In this study, the interaction behaviours that are caused by baking intervention between bamboo leaf flavonoids and gliadin were investigated. The flavonoids and gliadin were profiled via Fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR) and high-performance liquid chromatography coupled with diode array detection and electrospray ionization hybrid ion trap and time-of-flight mass spectrometry (HPLC-DAD-ESI/IT-TOF-MS/MSⁿ) to obtain molecular structural, qualitative and quantitative information. The content of flavonoids was reduced, the number of −OH groups of the flavonoids was decreased and the chemical shift of phenolic −OH was changed in the baking process. Gliadin exhibited structural changes upon sulfhydryl exposure and α-helix reduction in the baking process. Molecular docking was further performed to explore the binding mechanism in the complex of bamboo leaf flavonoids and gliadin, and the results demonstrated that hydrogen bonding and hydrophobic interaction were the main binding types. This study identified the mechanism of interaction between bamboo leaf flavonoids and gliadin in the baking process, thereby providing data support for the application of bamboo leaf flavonoids in the baking industry.

随着人们对添加营养丰富的类黄酮成分以增强健康的营养强化烘焙产品的兴趣日益浓厚，这些成分之间的相互作用已变得至关重要，因为它们可能会影响产品质量。在这项研究中，研究了由竹叶黄酮和麦醇溶蛋白的烘烤干预引起的相互作用行为。类黄酮和麦醇溶蛋白通过傅立叶变换红外光谱（FTIR），核磁共振（NMR）和高效液相色谱与二极管阵列检测，电喷雾电离混合离子阱和飞行时间质谱（HPLC-DAD）进行分析-ESI / IT-TOF-MS / MS ⁿ）以获得分子结构，定性和定量信息。黄酮类化合物的含量减少，黄酮类化合物的-OH基团数量减少，并且在烘烤过程中酚类-OH的化学位移发生了变化。麦醇溶蛋白在烘烤过程中暴露于巯基和α-螺旋还原时显示出结构变化。进一步进行分子对接研究了竹叶黄酮与麦醇溶蛋白复合物中的结合机理，结果表明氢键和疏水相互作用是主要的结合类型。本研究确定了竹叶黄酮与麦醇溶蛋白在烘焙过程中的相互作用机理，从而为竹叶黄酮在烘焙工业中的应用提供了数据支持。