{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,13]],"date-time":"2026-09-13T05:04:54Z","timestamp":1789275894195,"version":"build-2803163510"},"reference-count":52,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T00:00:00Z","timestamp":1789084800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Joint Program Project of Science and Technology Plan of Liaoning Province","award":["2025-MSLH-037"],"award-info":[{"award-number":["2025-MSLH-037"]}]},{"name":"Doctoral Startup Program of the Natural Science Foundation of Liaoning Province","award":["2025-BS-0281"],"award-info":[{"award-number":["2025-BS-0281"]}]},{"DOI":"10.13039\/501100018617","name":"Liaoning Revitalization Talents Program","doi-asserted-by":"crossref","award":["XLYC2503173"],"award-info":[{"award-number":["XLYC2503173"]}],"id":[{"id":"10.13039\/501100018617","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Persistent aldehydic off-notes in fish products are influenced not only by lipid oxidation but also by protein-associated retention of odor-active aldehydes. A remaining question is how gingerol side-chain length and aldehyde structure jointly alter this apparent retention. Mackerel myofibrillar protein (MP) was therefore combined with (E)-2-decenal (T2D), (E,E)-2,4-decadienal (DDE), or trans-4,5-epoxy-(E)-2-decenal (E2D), with or without 6-, 8-, or 10-gingerol. Headspace solid-phase microextraction\u2013gas chromatography\u2013mass spectrometry, interaction disruptors, spectroscopy, molecular docking, and 100 ns molecular dynamics simulations were integrated. All three gingerols decreased the apparent aldehyde-binding ratio of MP. At 125 \u00b5mol\/g protein, 10-gingerol reduced T2D, DDE, and E2D binding from approximately 81%, 72%, and 85% to 68%, 65%, and 68%, respectively. Spectroscopic responses were consistent with changes in the optical and conformational environment; fluorescence was interpreted as apparent quenching without numerical inner-filter correction, and CD band changes provided evidence of a treatment-related conformational response without assigning exact secondary-structure fractions. Docking ranked 8-gingerol most favorably, whereas the selected binary MYH7-10-gingerol trajectory showed greater pocket residence and a more favorable MM\/GBSA estimate than the corresponding MYH7-DDE trajectory. The combined evidence supports a three-layer working model involving matrix partitioning, protein-level site accessibility, and pocket-level competition. These findings provide a mechanistic basis for sensory validation rather than direct proof of deodorization.<\/jats:p>","DOI":"10.3390\/foods15183216","type":"journal-article","created":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T10:51:37Z","timestamp":1789123897000},"page":"3216","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Competitive Binding of Gingerol Homologs to Fish Myofibrillar Protein Reduces the Retention of Aldehydic Off-Odor Compounds"],"prefix":"10.3390","volume":"15","author":[{"given":"Hui-Lin","family":"Zhao","sequence":"first","affiliation":[{"name":"State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"}]},{"given":"Yu-Ting","family":"Jiao","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3902-3192","authenticated-orcid":false,"given":"Lei","family":"Qin","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"software","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2189-1223","authenticated-orcid":false,"given":"Jia-Nan","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Light Industry, Liaoning University, Shenyang 110036, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]},{"given":"Xu-Hui","family":"Huang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Qian, R., Sun, C., Bai, T., Yan, J., Cheng, J., and Zhang, J. 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