全文总字数：1319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γ-氨基丁酸作为食品功能性因子的意义。

理解和掌握蛋白基质凝胶及其结构表征与分析。

综述当前γ-氨基丁酸作为添加剂加入食品体系中以强化食品营养功能性及对强化凝胶的可行性。

2. 参考文献（不低于12篇）

1. Lupano C E, And L A R, Romera V. Gelation of Whey Protein Concentrate in Acidic Conditions: Effect of pH[J]. Journal of Agricultural Qulez, J.; Rafecas, M. Gamma-aminobutyric acid as a bioactive compound in foods: a review. J. Funct. Foods. 2014, 10, 407420. 4. Banerjee S, Bhattacharya S. Food gels gelling process and new applications. Critical Reviews in Food Science and Nutrition, 2012, 52(4):334346.5. Chawla S P, Venugopal V, Nair P M. Gelation of proteins from washed muscle of Threadfin Bream (Nemipterus japonicus) under mild acidic conditions[J]. Journal of Food Science, 1996, 61(2): 362367.6. Totosaus A, Montejano J G, Salazar J A, et al. A review of physical and chemical protein-gel induction[J]. International Journal of Food Science and Technology 2002, 37(6):589601.