全文总字数：1223字

1. 毕业设计（论文）的内容、要求、设计方案、规划等

（1）前言：理解蛋白质结构与功能性质，特别是蛋白质化学知识；综述辣木蛋白近些年的研究，特别是辣木叶蛋白提取、分离与纯化技术。

尝试分析论证当前研究的目的及意义。

（2）方案拟定：在实验开展之前，请查阅相关背景知识，了解辣木叶的结构与组分，尤其是辣木蛋白组分。

2. 参考文献（不低于12篇）

1. Teixeira E M, Carvalho M R, Neves V A, et al. Chemical characteristics and fractionation of proteins from Moringa oleifera Lam. leaves[J]. Food Chemistry, 2014, 147(4):51-54.2. Mune M A M, Nyobe E C, Bassogog C B, et al. A comparison on the nutritional quality of proteins from Moringa oleifera leaves and seeds[J]. 2016.3. Boulila A, Hassen I, Haouari L, et al. Enzyme-assisted extraction of bioactive compounds from bay leaves (Laurus nobilis L.)[J]. Industrial Crops 4):599-611.7. Wang Y, Liu M, Zhao L, et al. Influence of processing conditions on reducing γ-aminobutyric acid content during fortified milk production[J]. Food Research International, 2015, 72:215-222.8. Laemmli, U.K., Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J]. Nature, 1970, 227, 680-685.