1. 毕业设计（论文）的内容和要求
1. 乳酸菌/酵母菌发酵后蛋白质的制备2. 乳酸菌/酵母菌发酵对蛋白质结构的影响3. 乳酸菌/酵母菌发酵对蛋白质功能性质的影响
2. 参考文献
[1] 周秀琴.乳酸菌在食品中的应用[J].食品与发酵工业,1981(03):91-95.[2] 李华丽,何煜波.肉品发酵剂常用菌种及其混合发酵特性[J].中国食品添加剂,2005(01):70-73.[3] 王盼盼.食品中蛋白质的功能特性综述[J].肉类研究,2010(05):62-71.[4] 谢明勇,胡晓波,王远兴.食品化学[M].北京:化学工业出版社,2011[5] 迟玉杰,赵英,毋引子.鸡蛋蛋清液起泡性的研究[J].中国家禽,2017,39(03):1-5.[6] Yawen Jiang, Jie Jia, Dandan Xiong, et al. Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities [J]. Food Hydrocolloids, 2020, 101.[7] 王金水,杨森,贾峰等.酸面团发酵过程中蛋白质分解及多肽形成的变化规律[J].现代食品科技,2015,31(10):69-73.[8] Eleonora Lampart-Szczapa, Piotr Konieczny, Magorzata Nogala-Kaucka, et al. Some functional properties of lupin proteins modified by lactic fermentation and extrusion [J]. Food Chemistry, 2005, 96(2).[9] Dovile Klupsaite, Grazina Juodeikiene, Daiva Zadeike, et al. The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread [J]. LWT - Food Science and Technology, 2017, 75.[10] 付龙云,张柏松,李彦等.利用乳酸菌处理农业废弃物的研究进展[J].山东农业科学,2019,51(11):149-156.
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