Modification of the structure and physicochemical properties of goat myosin by catechin

In this study, the effects of catechins on the structure and physicochemical properties of myosin were examined, and they can serve as a guide for the use of catechins in the processing of goat meat products. The interactions between catechins and goat myosin have been studied by molecular dynamics, spectroscopy, in vitro digestion, and real-time PCR. The spectroscopic results showed that catechins and myosin can form stable complexes through hydrophobic interactions, thus affecting the microenvironment of myosin. Catechins cause static quenching of myosin solutions. Molecular dynamics simulations supported this finding. Catechins also increased the expression of myosin genes in goat muscle cells and enhanced myosin digestibility during in vitro digestion. The effects of catechins on myosin were investigated from the whole process of gene, protein structure, and in vitro digestion, which provides a reference for using catechins in the processing of goat meat products. For example, the antioxidant properties of goat meat during processing can be improved by adding appropriate amounts of catechins.