采用内源荧光光谱、同步荧光光谱、三维荧光光谱和紫外-可见光谱法研究表没食子儿茶素没食子酸酯（Epigallocatechin gallate，EGCG）和小米谷糠蛋白在模拟人体生理状态条件下的相互作用。结果表明：EGCG可以大幅度淬灭小米谷糠蛋白的内源荧光，淬灭机制为静态和动态混合淬灭; 同步荧光光谱、紫外-可见光谱和三维荧光光谱表明EGCG影响小米谷糠蛋白肽链骨架结构和芳香族氨基酸残基的微环境；同步荧光结果表明EGCG主要影响色氨酸残基周围微环境，降低其周围微环境疏水性。在290、298、310 K时，EGCG与小米谷糠蛋白相互作用的表观结合常数（KA）为8.691 6×104、1.317 0×106、7.868 6×106 L/mol，对应的结合位点数(n)为1.084 8、1.300 9、1.489 3。热力学参数表明EGCG与小米谷糠蛋白以疏水相互作用结合形成复合物。根据Föster非辐射转移理论计算了EGCG与小米谷糠蛋白结合距离（r）为2.341 8 nm；构建了EGCG与小米谷糠蛋白在不同温度条件下结合率的理论模型，表明随着EGCG浓度增大，两者的结合率逐渐减小，温度变化影响两者的结合率。
Interaction between epigallocatechin gallate (EGCG) and millet bran protein under conditions that simulate human physiological conditions was investigated by Endogenous fluorescence spectroscopy synchronous fluorescence spectroscopy, Three-dimensional fluorescence spectroscopy and ultraviolet-visible spectroscopy. The results indicated that EGCG can greatly quench the endogenous fluorescence of millet bran protein in the mixed of static mode and dynamic mode. Synchronous fluorescence spectroscopy, ultraviolet-visible spectroscopy and three-dimensional fluorescence spectroscopy indicated that EGCG changed the protein peptide backbone and microenvironment of aromatic amino acid residues of millet bran protein. The synchronous fluorescence results showed that they mainly affected the microenvironment around tryptophan residues and reduced the hydrophobicity of the surrounding microenvironment. The binding constants (KA) and site numbers (n) between EGCG and millet bran protein obtained at different temperatures were 8.691 6×104 L/moL, 1.084 8 (290 K); 1.317 0×106 L/moL, 1.300 9 (298 K); 7.868 6×106 L/moL, 1.489 3 (310 K), respectively. According to the thermodynamic parameters, EGCG and millet bran protein were combined by hydrophobic interaction to form a complex. The binding distance (r) between EGCG and millet bran protein was calculated to be about 2.341 8 nm based on the theory of Föster’s non-radiation energy transfer. The theoretical model of the binding ratio between EGCG and millet bran protein at different temperatures was established, and the binding ratio between EGCG and millet bran protein decreased as concentration of EGCG increased, while the temperature had effect on the binding ratio.