啤酒中蛋白质对啤酒品质的各方面有着很大的影响，尤其是对啤酒泡沫和浑浊的形成。本文在叙述啤酒泡沫和浑浊蛋白质性质的基础上探讨了啤酒中蛋白质的测定方法，给酿造者提供选择合适的方法来测定和控制啤酒中的蛋白质，以此来提高啤酒的品质。

Proteins in beer had greatly influence on the quality of beer, especially the forming of foam and haze. The analysis methods for proteins in beer were reviewed in this paper to provide dereferences for the measurement and control of the proteins in beer and improve the beer quality.

广东省自然科学基金研究团队项目（05200617）；广东省科技计划项目（2007B020801001）