Plant Protein–Tea Polyphenol Complexation: From Structure to Tailored Materials for Food Applications

Abstract Amidst the global challenges of population growth, resource scarcity, and environmental degradation, developing sustainable and nutritious plant protein sources is crucial for future food industry. However, plant proteins have functional limitations, including inferior solubility, emulsifying properties, and thermal stability, which restricts their widespread application. Complexation of plant proteins with bioactive tea polyphenols offers a promising strategy for overcoming these limitations and enhancing the value of plant proteins. This review elucidates the fundamental forces underpinning the formation of protein–tea polyphenol complexes and their consequent impact on protein conformation and physicochemical attributes. We critically analyze advanced strategies for the design and modulation of these interactions, while providing a comprehensive comparative assessment of proteins derived from diverse plant sources to highlight the diversity in structure–function interplay. Furthermore, we evaluate the potential of these complexes in developing next-generation food systems, offering novel insights into maximizing their efficacy as sustainable, high-performance food ingredients.