Characterization of maillard reaction products in brewing

生产精酿啤酒的部分过程包括对麦芽进行烧制和烘烤，以诱导化学反应，形成色素化合物。这些类黑素是糖和氨基酸之间美拉德反应的结果。它们对人类健康具有重要的特性（抗氧化、抗菌、益生元），但由于其复杂性而难以研究。McIndoe团队计划通过一系列工具来解决这个表征问题：选择性电荷标记、串联质谱和离子迁移率。综合起来，它们将能够收集麦芽酿造过程中关键分子的动态信息，并使Phillips Brewing & malting Co.能够对麦芽酿造过程中使用的各种条件（好氧与厌氧、温度、麦芽衍生糖和氨基酸的组合）做出明智的选择，以优化有益成分的形成。

Part of the process of producing craft beer involves kilning and roasting of malts to induce chemistry that involves the formation of pigmented compounds. These melanoidins are the result of the Maillard reaction between sugars and amino acids. They have properties of significance to human health (antioxidant, antimicrobial, prebiotic) but are hard to study due to their complexity. The McIndoe group plan to attack this characterization problem with a combination of tools: selective charge-tagging, tandem mass spectrometry, and ion mobility. Taken together, they will enable the collection of dynamic information on key molecules during the malting process, and enable Phillips Brewing & Malting Co. to make informed choices about the various conditions used during the malting process (aerobic vs anaerobic, temperature, combination of malt-derived sugars and amino acids) to optimize the formation of beneficial components.