Enhancement of goat meat myofibrillar protein functionality by epicatechin: Structural and physicochemical property modifications

This study investigates the effects of epicatechin on the myofibrillar protein (MP) structure and its physicochemical properties, focusing on its implications for enhancing the quality and nutritional value of goat meat products. Using spectroscopic techniques and molecular dynamics simulations, we demonstrate that epicatechin interacts with MP form stable complexes, which modulate the MP microenvironment and improve its functional properties. Notably, our findings reveal that epicatechin significantly enhances the digestibility of MP in vitro , a critical factor for nutritional absorption, and positively influences the gel-forming characteristics of MP, which is essential for meat product texture. These results underscore the potential of epicatechin as a natural additive to improve the manufacturing process and health benefits of goat meat products, contributing to developing high-quality foods with enhanced consumer appeal. • Molecular dynamics reveal epicatechin's protein denaturing potential. • Static quenching occurs between polyphenol and proteins。. • Epicatechin-protein complexes show promise in meat product quality improvement. • Epicatechin improves the digestibility of myofibrillar proteins. • Epicatechin enhances the gel properties of myofibrillar proteins.