食品多酚的生物利用性是其对人体发挥健康作用的前提性因素。多酚生物利用性很大程度上受食品加工（尤其是热加工）过程及其它食品组分（如蛋白质）的影响，但目前食品热加工条件下的多酚与蛋白组分作用模式及其对多酚生物利用性的影响机制不清楚。本项目以茶、咖啡、果蔬、谷物类等常见食品中的代表性多酚和牛乳、大豆中主要蛋白组分为对象，研究不同热加工处理下多酚与蛋白质非共价和/或共价相互作用模式及变化规律，探讨热加工条件下多酚和蛋白质分子作用机制，通过体外消化吸收模型和体内动物模型试验研究热加工处理的不同作用体系中多酚生物利用性的变化情况，分析热加工条件-多酚与蛋白作用模式-多酚生物利用性之间的相关性，阐明食品热加工对多酚和蛋白质相互作用以及多酚生物利用性的影响规律和机制，获得提升食品多酚生物利用性和食品健康品质的热加工优化控制方法，对于含多酚类健康食品的设计制造具有重要的指导意义。

Bioavailability of food polyphenol is a prerequisite factor that polyphenol can exert the beneficial effect on human health. The polyphenol bioavailability can be largely affected by food processing (especially the thermal processing) and interactions with other food components (such as protein). However, the protein-polyphenol interaction after thermal processing and its influcence mechanism on the polyphenol bioavailability are unclear. In this project, several representative polyphenols from tea, coffee, cereal, fruit and vegetable foods and some proteins from milk and soy bean are selected as research objects. The objectives of this project are to study the interaction modes of non-covalent and/or covalent binding between polyphenols and proteins after subjected to different thermal processing, and elucidate the interaction mechanism of polyphenol and protein molecules, to examine the changes of polyphenol bioavailability of different interaction systems via the in vitro gastrointestinal digestive model, cell absorption model and in vivo animal model, and to analyze the correlation of thermal processing conditions, polyphenol and protein interaction modes and the polyphenol bioavailability, to reveal the influence mechamism of thermal processing on the polyphenol-protein interactions and the bioavailability of food polyphenols, and to obtain the optimizing thermal processing control methods for promoting the polyphenol bioavailability and functional quality of food rich in polyphenols. The result of this research will be of important guiding significance for the design and manufacture of functional food containing polyphenols.