全文总字数：1588字

1. 毕业设计（论文）的内容、要求、设计方案、规划等

（1）前言：理解大豆蛋白的基本组成及其蛋白结构以及γ-氨基丁酸在食品体系中的功能性作用。

综述在近些年来食品加工条件对γ-氨基丁酸含量影响以及γ-氨基丁酸与食品组分相互作用研究进展。

（2）方案拟定：在实验开展之前，请设计实验技术路线、模拟γ-氨基丁酸强化豆乳的构建。

2. 参考文献（不低于12篇）

1. 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, 215222.2. 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, 9123591245.3. Liu, M. Y.; Wang, Y. S.; Jiang, L. H.; Xia, Q. M.; Qiu, Q. J.; Fan, L. Q.; Zhou, J. C.; Zhao, L. M. Effect of γ-aminobutyric acid on the physicochemical, rheological, and sensory properties of yoghurt. Int. J. Dairy Technol. 2015, 68, 503510.4. Laemmli U K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 1970, 227(5259):680685.5. 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. Diana, M.; Qulez, J.; Rafecas, M. Gamma-aminobutyric acid as a bioactive compound in foods: a review. J. Funct. Foods. 2014, 10, 407420.