全文总字数：2928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；理解脂类氧化发生原因及其中终端反应产物；综述国内外对蛋白质交联的策略，特别是谷氨酰胺转移酶交联蛋白机理。
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 6th revision. J Dairy Sci, 2004, 87(6):16411674.2. Laemmli, U K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 1970, 227(5259):680685.3. Kinsella, J E., Whitehead, D M. Proteins in whey: chemical, physical, and functional properties. Adv Food Nutr Res, 1989, 33:343439. 4. 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): 24542461.5. 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. 6. 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):811817.7. Shimada, K., and Cheftel, J C. Sulfhydryl group disulfide bond interchange reactiongs during heat induced gelation of whey protein isolate. J Agric Food Chem, 1989, 37(1):161168.8 Nielsen, P M. Reactions and potential industrial applications of transglutaminase: review of literature and patents. Food Biotechnol, 1995, 9(3):119156.9. Motoki M, Seguro K. Transglutaminase and its use for food processing. Trends Food Sci Tech, 1998, 9(5):204210.10. Kuraishi, C, Yamazaki, K, Susa, Y. Transglutaminase: its utilization in the food industry. Food Rev Int, 2001, 17(2): 221246.11. DeJong, G A H., Koppelman, S J. Transglutaminase catalyzed reactions: impact on food applications. J Food Sci, 2002, 67(8):27982806.12. zrenk, E. The use of transglutaminase in dairy products. Int J Dairy Technol, 2006, 59(1):17.13. 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):248252.14. Guilln-Sans, R, Guzmn-Chozas M. The thiobarbituric acid (TBA) reaction in foods: a review. Crit Rev Food Sci, 1998, 38(4):315-350.15. Slatter, D A, Paul, R G, Murray, M, et al. Reactions of lipid-derived malondialdehyde with collagen. J Biol Chem, 1999, 274(28):1966119669.16. Buchert, J, Cura D E, Ma H, et al. Crosslinking food proteins for improved functionality. Annua Rev Food Sci Technol, 2010, 1:113138.17. Singh, H. Modification of food proteins by covalent crosslinking. Trends Food Sci Technol, 1991, 2, 196200.
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