Supporting data for "Inhibitory activities and mechanism of hydrocolloids against toxic maillard reaction products formation in roast beef"

Firstly, this dataset shows the inhibitory effect of different kinds of hydrocolloids on the formation of heterocyclic amines in both chemical model systems and roast beef; Secondly, the combination partners of hydrocolloids and flavonoids against the formation of heterocyclic amines and advanced glycation end products were also find out; Lastly, the potential mechanism involved was clarified by evaluating the influence of both physical properties and chemical interactions.

首先，本数据集揭示了各类水溶性高分子对化学模型体系和烤牛肉中杂环胺形成的抑制作用；其次，还探究了水溶性高分子与黄酮类化合物在抑制杂环胺和晚期糖基化终末产物的形成中的协同作用伙伴；最后，通过评估物理性质和化学相互作用的影响，阐明了其中涉及的潜在作用机制。