Abstract:This study aimed to prepare complexes with the raw materials of arabinose，fructose，trehalose，and gliadin，and further to investigate the effect of low-molecular-weight saccharide type on the structure，properties，and interactions of the complexes through Fourier transform infrared spectroscopy，fluorescence spectroscopy，scanning electron microscopy，sodium dodecyl sulfate-polyacrylamide gel electrophoresis（SDSPAGE），emulsifying property analysis，and molecular dynamics simulation.The results showed that the emulsifying activity index and emulsifying stability index of complexes of each of the three saccharides and gliadin were higher than those of gliadin（p＜0.05），particularly the trehalose-gliadin complex（emulsifying activity index：45.86 m2/g；emulsifying stability index：19.20 min）.Hydrogen bonds played an important role in maintaining the structural stability of the three complexes，and the average hydrogen bond lifetime（11.07 ps）of the trehalose-gliadin complex was higher than that of the fructose-gliadin complex （7.16 ps）and arabinosegliadin complex（6.94 ps）.In addition，the binding energy of the trehalose-gliadin complex was the lowest（-40.65 kJ/mol）and the van der Waal interaction energy played a crucial part in maintaining the structural stability this complex.