本项目在现有相关研究工作和理论基础上，以(+)-儿茶素、槲皮素、咖啡酸、绿原酸和β-conglycinin为研究对象，结合现代色谱技术、波谱技术、计算机虚拟评价技术：探究多酚与β-conglycinin相互作用机理，阐明多酚-β-conglycinin复合物结构特征、聚集状态与其抗氧化能力的内在关系；利用脂肪氧合酶、亚油酸、β-conglycinin、多酚构建模拟体系，研究多酚对β-conglycinin氧化的干预作用的量效关系、构效关系；分别从多酚-蛋白质相互作用，多酚清除β-conglycinin自由基，多酚干预蛋白质羰基化、巯基氧化途径以及多酚抑制脂肪氧合酶活性的角度出发，多角度阐明含catechol结构单元的植物多酚对脂肪氧合酶催化亚油酸诱导β-conglycinin氧化的干预作用机理，为调控大豆蛋白氧化奠定理论基础，为我国大豆制品品质控制与提升提供理论和方法的指导。

Based on the previous studies and basic theories, (+)-catechin, quercetin, caffeic acid and chlorogenic acid were selected for the investigation of the intervention mechanism of phenolics on β-conglycinin oxidation induced by lipoxygenase-catalyzed linoleic acid in terms of advanced methodologies including spectroscopy, chromatogram and computer virtual evaluation. The formation mechanisms of the phenolic-protein complexes were investigated. The structure characteristics, protein aggregation of phenolic-protein complexes were investigated in order to shed light on correlation between structure characteristics, protein aggregation and antioxdant capacity of phenolic-protein complexes. The concentration-response and structure-activity relationships of the intervention effects of four phenolic compounds on β-conglycinin oxidation were illustrated in lipoxygenase/ linoleic acid/β-conglycinin/phenolics systems. In this study, phenolics-protein interaction, β-conglycinin radical scavenging ability of phenolics, the intervention effects of phenolics on protein carbonylation and oxidation of thiol groups, as well as interaction mechanisms of phenolics and lipoxygenase were illustrated in order to shed light on the intervention mechanism of phenolics with a catechol structure on β-conglycinin oxidation induced by lipoxygenase-catalyzed linoleic acid. Results from this research will be helpful to understand the intervention effects of phenolics on soy protein oxidation. The results will be favor of process control and improvement of soy products.