ABSTRACT Non‐biological haze in beer severely impacts product stability and consumer acceptance, yet conventional control strategies targeting protein–polyphenol interactions fail to resolve sporadic batch‐specific turbidity, indicating unrecognized haze‐forming factors. To identify these factors, this study focused on a haze‐prone beer batch and investigated its potential turbidity‐causing components. Through membrane filtration, centrifugation, and purification (protease hydrolysis, ethanol precipitation), combined with compositional analysis, enzymatic hydrolysis, spectral techniques, high‐performance gel filtration chromatography, and simulated beer system validation, the core haze‐forming substance was identified as the limit dextrin with a molecular weight of 1–2 kDa, featuring α ‐glycosidic bonds as the main chains. Further mechanism analysis revealed that this dextrin does not induce turbidity independently; instead, it forms composite colloidal particles with polyphenols via hydrogen bonds or undergoes oxidative cross‐linking/aggregation under free radical action to cause haze. This study uncovers a novel haze‐causing factor in beer, elucidates its structural characteristics and haze‐forming mechanism, and provides targeted technical references for optimizing beer production processes and improving product stability. Practical Applications This study identifies a novel haze‐causing factor (the limit dextrin with a molecular weight of 1–2 kDa) and its mechanism, providing targeted guidance for optimizing beer production (e.g., polyphenol control) to improve product stability.
Jiang et al. (Sun,) studied this question.
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