全文总字数：3113字
1. 毕业设计（论文）的内容、要求、设计方案、规划等
（1）前言：理解乳清蛋白的基本组成及其蛋白结构；理解Fenton氧化发生原因及对蛋白结构的修饰；综述国内外对蛋白质交联的策略，特别是谷氨酰胺转移酶交联蛋白机理。
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、模拟Fenton氧化体系的构建。
2. 参考文献（不低于12篇）
1. Farrell, H M Jr., Jimenez-Flores, R., Bleck, G T., et al. Nomenclature of the proteins of cowsmilk sixth revision. J Dairy Sci, 2004, 87(6):16411674.2. Boland M. Whey proteins. In: Handbook of food proteins. Phillips G O, Williams P A, Eds. Oxford Cambridge, Philadelphia, New Delhi, 2011, 3035.3. Laemmli, U K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 1970, 227(5259):680685.4. Kinsella J E, Whitehead D M. Proteins in whey: chemical, physical, and functional properties. Adv Food Nutr Res, 1989, 33:343439. 5. Liu, G., Xiong, Y L. Oxidatively induced chemical changes and interactions of mixed myosin, β-Lactoglobulin and soy 7S globulin. J Sci Food Agric, 2000, 80(11):16011607. 6. Liu, G., Xiong, Y L., Butterfield, D A. Chemical, physical, and gel-forming properties of oxidized myofibrils and whey- and soy-protein isolates. J Food Sci, 2000, 65(5):811817.7. Shimada, K and Cheftel, J C. Sulfhydryl group disulfide bond interchange reactiongs during heat induced gelation of whey protein isolate. J Agric Food Chem, 1989, 37(1):161168.8 Nielsen, P M. Reactions and potential industrial applications of transglutaminase: review of literature and patents. Food Biotechnol, 1995, 9(3):119156.9. Motoki, M, Seguro, K. Transglutaminase and its use for food processing. Trends Food Sci Tech, 1998, 9(5):204210.10. Kuraishi, C, Yamazaki K, Susa Y. Transglutaminase: its utilization in the food industry. Food Rev Int, 2001, 17(2):221246.11. DeJong, G A H, Koppelman S J. Transglutaminase catalyzed reactions: impact on food applications. J Food Sci, 2002, 67(8): 27982806.12. zrenk, E. The use of transglutaminase in dairy products. Int J Dairy Technol, 2006, 59(1):17.13. Yildirim, M., Hettiarachchy N S. Properties of films produced by cross-linking whey proteins and 11S globulin using transglutaminase. J Food Sci, 1998, 63(2):248252.14. Cayot, P., Lorient, D. Structure-function relationships of whey proteins. In: Food proteins and their applications. Damodaran S, Paraf A, Eds. NewYork: Marcel Dekker, Inc., 1997, 225256.15. Gennadios, A. Edible films and coatings from proteins. In: Proteins in food processing. Yada R Y, Ed. Boca Raton, Boston, New York, Washington D C, US: Woodhead Publishing Limited and CRC Press, 2004.16. Wang, Y S., Xiong, Y. L., Rentfrow, G K.; Newman, M. C. Oxidation promotes crosslinking but impairs film-forming properties of whey proteins. J Food Eng, 2013, 115(1):1119.17. Cui, X H, Xiong, Y L, Kong, B H et al. Hydroxyl radical-stressed whey protein isolate: chemical and structural properties. Food Bioprocess Technol, 2012, 5(6):24542461.
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