To investigate the effect of the interaction between protocatechuic acid(PCA)and gelatin on the functional properties and stability of gelatin-PCA complexes.Gelatin-PCA complexes were prepared by non-covalent and covalent binding.Afterward,the interaction between PCA and gelatin was analyzed using UV-Vis spectroscopy,fluorescence spectroscopy,and Fourier transform infrared spectroscopy.Meanwhile,an analysis was also performed on the antioxidant activity,antibacterial activity,and stability of the complexes.The findings showed a higher PCA binding rate for the covalent complexes than the non-covalent complexes.Additionally,the interaction between PCA and gelatin resulted in the fluorescence quenching of gelatin,with a higher level of fluorescence quenching observed for the covalent binding.Moreover,in addition to excellent DPPH and ABTS+radical scavenging abilities.Compared with GPCA-2,the non-covalent complex GPCA-1 showed more significant(P＜0.05)scavenging abilities against DPPH and ABTS+free radicals,with clearance rates of 49.71％±2.9％and 38.39％±0.57％,respectively.Gelatin-PCA complexes also exhibited antibacterial activity against Escherichia coli,Listeria monocytogenes,and Salmonella.Moreover,the antibacterial effect of GPCA-1 was more significant(P＜0.05),with inhibition zone diameters of 11.31±0.91,12.57±0.93 and 8.83±0.35 mm for E.coli,L.monocytogenes and Salmonella,respectively.Despite reducing the antioxidant and antibacterial activities of PCA to some extent,the interaction between PCA and gelatin significantly(P＜0.05)improved the photostability and thermal stability of PCA.Specifically,the retention rates of PCA in gelatin-PCA covalent complexes after 80 min of UV and heat treatment were 92.58％±0.62％and 90.30％±0.97％,respectively.In conclusion,these findings provide a theoretical basis for the development and utilization of functional gelatin-PCA complex products.
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