全文总字数：3230字
1. 毕业设计（论文）的内容、要求、设计方案、规划等
（1）前言：理解乳清蛋白的基本组成及其蛋白结构；理解热诱导羟基自由基氧化修饰乳清蛋白；综述国内外对蛋白质交联的策略，谷氨酰胺转移酶与半胱氨酸组合交联蛋白机理。
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、模拟羟基自由基氧化体系的构建。
2. 参考文献（不低于12篇）
1. Farrell， H M Jr, Jimenez-Flores R, Bleck G T, et al. Nomenclature of the proteins of cowsmilk sixth revision. J Dairy Sci, 2004, 87(6):16411674.2. Patrick B. Edwards, Lawrence K. Creamer and Geoffrey B. Jameson. Structure and stability of whey proteins. In Milk Proteins: from Expression to Food; Academic Press, New York, 2009.3. Feligini, M.; Bonizzi, I.; Buffoni, J. N.; Cosenza, G.; Ramunno, L. Identification and quantification of αS1, αS2, β, and κ-caseins in water buffalo milk by reverse phase-high performance liquid chromatography and mass spectrometry. J Agric Food Chem, 2009, 57(7):29882992.4. 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):88258832.5. 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):11311137.6. Wang, Y S., Xiong, Y L., Rentfrow, G K., Newman, M C. Oxidation promotes crosslinking but impairs film-forming properties of whey proteins. J. Food Eng, 2013, 115(1):1119.7. Laemmli U K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 1970, 227(5259): 680685.8. Kinsella J E, Whitehead D M. Proteins in whey: chemical, physical, and functional properties. Adv Food Nutr Res, 1989, 33: 343439. 9. Cui X H, Xiong Y L, Kong B H et al. Hydroxyl radical-stressed whey protein isolate: chemical and structural properties. Food Bioprocess Technol, 2012, 5(6): 24542461.10. Liu G, Xiong Y L. Oxidatively induced chemical changes and interactions of mixed myosin, β-Lactoglobulin and soy 7S globulin. J Sci Food Agric, 2000, 80(11): 16011607.11. Liu G, Xiong Y L, Butterfield D A. Chemical, physical, and gel-forming properties of oxidized myofibrils and whey- and soy-protein isolates. J Food Sci, 2000, 65(5): 811-817.12. Nielsen P M. Reactions and potential industrial applications of transglutaminase: review of literature and patents. Food Biotechnol, 1995, 9(3): 119156.13. Motoki M, Seguro K. Transglutaminase and its use for food processing. Trends Food Sci Tech, 1998, 9(5): 204210.14. Hernandez-Munoz P, Kanavouras A, Villalobos R, Chiralt A. Characterization of biodegradable films obtained from cysteine-mediated polymerized gliadins. J Agric Food Chem, 2004, 52(26): 78977904.15. zrenk E. The use of transglutaminase in dairy products. Int J Dairy Technol, 2006, 59(1): 17.16. Yildirim M, Hettiarachchy N S. Properties of films produced by cross-linking whey proteins and 11S globulin using transglutaminase. J Food Sci, 1998, 63(2):248252.
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