全文总字数：1778字

1. 毕业设计（论文）的内容、要求、设计方案、规划等

（1）前言：理解大豆豆乳体系的基本结构和性质，了解γ-氨基丁酸作为食品功能性因子加入到食品体系中所发挥功能性的意义。

综述γ-氨基丁酸在食品体系中作用的研究进展以及食品功能性强化体系的构建和稳定性研究。

（2）方案拟定：在实验开展之前，请设计实验技术路线、γ-氨基丁酸强化大豆蛋白溶液的构建。

2. 参考文献（不低于12篇）

1. Laemmli U K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 1970, 227(5259):680685.2. Qulez, J.; Diana, M. Gamma-aminobutyric acid-enriched fermented foods. In: Fermented Foods in Health and Disease Prevention. Frias, J.; Martinez-Villaluenga, C.; Peas, E. (Eds). Academic Press, 2017. 3. Johnson, L. A.; White, P. J.; Galloway, R. (Eds). Soybeans: Chemistry, Production, Processing, and Utilization. CRC Press, 2008. 4. Wang, X.; Komatsu, S. Improvement of soybean products through the response mechanism analysis using proteomic technique. Adv. Food. Nutr. Res. http://dx.doi.org/10.1016/bs.afnr.2016.12.006 5. Singh, A.; Meena, M.; Kumar, D.; Dubey, A. K.; Hassan, M. I. Structural and functional analysis of various globulin proteins from soy seed. Crit. Rev. Food Sci. Nutr. 2015, 55, 14911502.6. Tang, C. H. Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility. Crit. Rev. Food Sci. Nutr. http://dx.doi.org/10.1080/10408398.2015.1067594 7. Weiwei Li, Yaosong Wang, Haibo Zhao, Zhiyong He, Maomao Zeng, Fang Qin, and Jie Chen. Improvement of emulsifying properties of soy protein through selective hydrolysis: interfacial shear rheology of adsorption layer. Food Hydrocolloids, 2016, 60, 453460.