Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing

Abstract

Magnesium impacts key processes in brewing including yeast metabolism and mash pH but is typically overshadowed in brewing studies, owing to the established centrality of calcium. Using flame atomic absorption spectroscopy (FAAS), we have identified a 33.7% average increase in magnesium concentration in commercially available beers brewed with 100% barley malt versus those brewed with adjunct grains. Parallel analysis of brewing grains implicates rice in driving this discrepancy. Given the known catalytic properties of magnesium, we investigated its role in beer color development via Maillard chemistry using model systems and wort (unfermented beer). Kinetic data were obtained by ultraviolet-visible spectrometry and reaction species were identified by electrospray ionization mass spectrometry. Magnesium accelerated Maillard chemistry in all systems in a dose-dependent manner. It is proposed that magnesium inhibits water mobility and serves as a Lewis acid catalyst to facilitate Maillard reactions.

Magnesium ion impregnation in potato slices to improve cell integrity and reduce oil absorption in potato chips during frying

“…The catalytic properties of magnesium during Maillard reaction are well known ( Rizzi, 2008 , 2010 ; O'Brien, 1997 ). Omari el al. (2019) showed that the catalytic effect of magnesium in beer color development is significant, persisting for about 20 min.…”