Effects of protein-polyphenol interactions on beverage haze, Stabilizationand analysis

The haze-forming activity of a polypeptide depends greatly on its proline c ontent. Haze-forming polyphenols have at least two binding groups, each of which has at least two hydroxy groups on an aromatic ring. The protein/poly phenol ratio has a strong influence on the amount of haze formed; the large st amount occurs when the numbers of polyphenol binding ends and protein bi nding sites are nearly equal. This has important consequences for turbidime tric methods used to measure haze-active proteins and polyphenols in bevera ges. The ratio also influences the effectiveness of a number of stabilizati on procedures.