全文总字数：1251字

1. 毕业设计（论文）的内容、要求、设计方案、规划等

（1）前言：理解大豆组分中蛋白和脂类的组分及其结构；综述在食品体系中氧化以及γ-氨基丁酸抗氧化性及对豆乳稳定性的影响。

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，构建γ-氨基丁酸强化豆乳体系，在加速贮藏试验中测试γ-氨基丁酸对豆乳抗氧化性和稳定性。

2. 参考文献（不低于12篇）

1 Diana, M.; Qulez, J.; Rafecas, M. Gamma-aminobutyric acid as a bioactive compound in foods: a review. J. Funct. Foods. 2014, 10, 407420.2. Coupland J N, Mcclements D J. Lipid oxidation in food emulsions[J]. Trends in Food Science White, P. J.; Galloway, R. (Eds). Soybeans: Chemistry, Production, Processing, and Utilization. CRC Press, 2008. 6. Wang, Y. S.; Liu, M. Y.; Zhao, L. M.; Qiu, Q. J.; Zhuang, Y. P. Influence of processing conditions on reducing γ-aminobutyric acid content during fortified milk production. Food Res. Int. 2015, 72, 215222.7. Wang, Y. S.; Liu, M.Y.; Zhao, L. M.; Qiu, Q. J.; Zhuang, Y. P. Interactions of γ-aminobutyric acid and whey proteins/caseins during fortified milk production. RSC Adv. 2015, 5, 9123591245.