In bright beers,the formation of haze is a serious quality problem,which determines the shelf life.Beer contains a number of barley proteins that are modified chemically and proteolytically during the malting and brewing processes,which can influence final beer haze stability.Haze active proteins isolated from beer have been found to be derived primarily from barley storage proteins (hordems),composed of fragments of several different molecular weights (MWs),and are relatively rich in proline that have the ability to interact with polyphenols to form haze in bright beer.