全文总字数：3010字
1. 毕业设计（论文）的内容、要求、设计方案、规划等
（1）前言：理解大豆分离蛋白的基本组成及其蛋白结构；理解乳状液制备技术流程和原理；综述国内外对γ-氨基丁酸强化食品的营养学意义，探讨γ-氨基丁酸与大豆分离蛋白相互机理对其稳定性影响。
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、乳状液制备体系的构建。
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 RamrezSurez, J.C.; Xiong, Y.L. Rheological properties of mixed muscle/nonmuscle protein emulsions treated with Transglutaminase at two ionic strengths. Int. J. Food Sci. Tech. 2003, 38, 777785.9. 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. Hettiarachchy, N. S.; Sato, K.; Marshall, M. R.; Kannan, A. (Eds). Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization. CRC Press, Boca Raton, 2012. 12. Phillips, G. O.; Williams, P. A. (Eds.). Handbook of Food Proteins. Oxford Cambridge, Philadelphia, New Delhi, 2011. 13. Cheng, Y., Chen, J., and Xiong, Y. L. Interfacial adsorption of peptides in oil-in-water emulsions costabilized by tween 20 and antioxidative potato peptides. J Agric Food Chem, 2014, 62(47):11575115781.14. Cheng Y, Xiong Y L, Chen J. Andoxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions. Food Chem, 2010, 120(1):101-108.
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