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Current mechanistic models mainly rely on exogenous proteins, limiting their physiological relevance. In this study, we definitively identified ribulose-1,5-bisphosphate carboxylase\/oxygenase (RuBisCO) as an important protein component in tea cream. Using purified RuBisCO and a multiscale biophysical approach, we elucidated the structural drivers of precipitation. DLS and SAXS revealed that EGCG drives massive macroscopic aggregation and RuBisCO unfolding, significantly outperforming epicatechin, caffeine, \u03b1-d-galacturonic acid, and l-theanine. NMR and CD demonstrated that catechin aromatic rings actively drive complexation with RuBisCO, inducing a profound \u03b1-helix to \u03b2-sheet transition. Crucially, residue and quinone-trapping assays unveiled a synergistic dual mechanism: alongside multidentate noncovalent bridging, catechins spontaneously auto-oxidize into electrophilic quinones, driving covalent cross-linking with protein cysteine thiols. Ultimately, this authentic physiological model establishes the RuBisCO-polyphenol complex as the dominant driver of tea creaming, providing a theoretical foundation for future beverage turbidity mitigation.<\/jats:p>","DOI":"10.1021\/acs.jafc.6c07740","type":"journal-article","created":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T16:02:23Z","timestamp":1789574543000},"page":"30283-30295","source":"Crossref","is-referenced-by-count":0,"title":["RuBisCO-Polyphenol\nInteractions Drive Tea Cream Formation\nvia Synergistic Noncovalent Bridging and Covalent Quinone-Thiol Coupling"],"prefix":"10.1021","volume":"74","author":[{"given":"Daoliang","family":"Wang","sequence":"first","affiliation":[{"name":"Fuzhou University , , , ,","place":["Fuzhou, Fujian, China, 350108"]},{"name":"Fuzhou University , , , ,","place":["Fuzhou, Fujian, China, 350108"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8674-7281","authenticated-orcid":true,"given":"Zhibin","family":"Liu","sequence":"additional","affiliation":[{"name":"Fuzhou University , , , ,","place":["Fuzhou, Fujian, China, 350108"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianping","family":"Rao","sequence":"additional","affiliation":[{"name":"Damin Foodstuf (Zhangzhou) Co., Ltd. , , , ,","place":["Zhangzhou, Fujian, China, 363000"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weiying","family":"Su","sequence":"additional","affiliation":[{"name":"Fuzhou University , , , ,","place":["Fuzhou, Fujian, China, 350108"]},{"name":"Fuzhou University , , , ,","place":["Fuzhou, Fujian, China, 350108"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuan","family":"Lu","sequence":"additional","affiliation":[{"name":"Fuzhou University , , , ,","place":["Fuzhou, Fujian, China, 350108"]},{"name":"Fuzhou University , , , ,","place":["Fuzhou, Fujian, China, 350108"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinfeng","family":"Zheng","sequence":"additional","affiliation":[{"name":"Fuzhou University , , , ,","place":["Fuzhou, Fujian, China, 350108"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shiyu","family":"Zhang","sequence":"additional","affiliation":[{"name":"Fuzhou University , , , ,","place":["Fuzhou, Fujian, China, 350108"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wangxin","family":"Liu","sequence":"additional","affiliation":[{"name":"Fuzhou University , , , ,","place":["Fuzhou, Fujian, China, 350108"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8584-2682","authenticated-orcid":true,"given":"Li","family":"Ni","sequence":"additional","affiliation":[{"name":"Fuzhou University , , , ,","place":["Fuzhou, Fujian, China, 350108"]},{"name":"Fuzhou University , , , ,","place":["Fuzhou, Fujian, China, 350108"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,9,16]]},"reference":[{"key":"2026093009080949000_cit1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2025.105281","article-title":"Sediment in tea beverages: Formation\nmechanisms and reduction strategies","volume":"165","author":"Han","year":"2025","journal-title":"Trends\nFood Sci. 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