全文总字数：2599字
1. 毕业设计（论文）的内容、要求、设计方案、规划等
1）前言：理解乳蛋白的基本组成及其蛋白结构；理解蛋白质分子间相互作用原理；综述国内外对γ-氨基丁酸加工学特性的研究，γ-氨基丁酸强化食品的营养学意义。
尝试论证当前研究的目的及意义。
（2）方案拟定：在实验开展之前，请设计实验技术路线、食品γ-氨基丁酸强化豆奶体系的构建。
2. 参考文献（不低于12篇）
1. Damodaran S, Paraf A, Eds. Food proteins and their applications. NewYork: Marcel Dekker, Inc., 1997.2. Yada R Y, Ed. Proteins in food processing. Boca Raton, Boston, New York, Washington D C, US: Woodhead Publishing Limited and CRC Press, 2004.3. Yaosong Wang, Mingying Liu, Liming Zhao, Yongjun Qiu, and Yingping Zhuang. Interactions of γ-aminobutyric acid and whey proteins/caseins during fortified milk production. RSC Adv, 2015, 5(111):9123591245. 4. Yaosong Wang, Mingying Liu, Liming Zhao, Yongjun Qiu, and Yingping Zhuang. Influence of processing conditions on reducing γ-aminobutyric acid content during fortified milk production. Food Res Int, 2015, 72, 215222. 5. Mingying Liu, Yaosong Wang, Lihua Jiang, Quanming Xia, Yongjun Qiu, Liqiang Fan, Jiachun Zhou, and Liming Zhao. Effect of γ-aminobutyric acid on the physicochemical, rheological, and sensory properties of yoghurt. Int J Dairy Technol, 2015, 68(4):503510.6. Cheng, Y.; Chen J.; Xiong, Y. L. Chromatographic separation and tandem MS identification of active peptides in potato protein hydrolysate that inhibit autoxidation of soybean oil-in-water emulsions. J Agric Food Chem, 2010, 58(15):88258832.7. Agyare, K K., Xiong, Y. L., Addo, K. Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate. Food Chem, 2008, 107(3):11311137.8. Laemmli U K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 1970, 227(5259): 680685.9. Shibamoto, T.; Kanazawa, K.; Shahidi, F.; Ho, C. -T. (Eds). Functional Food and Health. American Chemical Society, Washington, D. C., 2008.10. Hayakawa, S.; Nakai, S. Relationships of hydrophobicity and net charge to the solubility of milk and soy proteins. J. Food Sci. 1985, 50, 486491.11. Agyare, K. K.; Xiong, Y. L.; Addo, K. Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate. Food Chem, 2008, 107, 11311137.12. Lakowicz, J. R. (Ed). Principles of Fluorescence Spectroscopy. Kluwer Academic/Plenum Publishers, New York, 1999.
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