全文总字数：1923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γ-氨基丁酸作为食品功能性因子的重要性。

理解氧化和抗氧化的基本概念，在食品体系中的相关抗氧化机制。

尝试论证当前研究的目的及意义。

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. Diana, M.; Qulez, J.; Rafecas, M. Gamma-aminobutyric acid as a bioactive compound in foods: a review. J. Funct. Foods. 2014, 10, 407420. 3. Johnson, L. A.; White, P. J.; Galloway, R. (Eds). Soybeans: Chemistry, Production, Processing, and Utilization. CRC Press, 2008. 4. Kolakowsha, A.; Bartosz, G. Oxidation of Food Components: An Introduction. In: Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties. Bartosz, G (Eds). CRC Press, 2013.5. New perspective of GABA as an inhibitor of formation of advanced lipoxidation end-products: it's interaction with malondiadehyde. J. Biomed. Nanotechnol. 2010, 6: 318.6 Wang Y, Xiong Y L, Rentfrow G K, et al. Oxidation promotes cross-linking but impairs film-forming properties of whey proteins[J]. Journal of Food Engineering, 2013, 115(1):11-19.7. Zheng L, Lin L, Su G, et al. Pitfalls of using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay to assess the radical scavenging activity of peptides: Its susceptibility to interference and low reactivity towards peptides.[J]. Food Research International, 2015, 76:359-365.8. Iglesias, M. T.; Lvarez, P. J. M.; Polo, M. C.; de Lorenzo, C.; Gonzalez, M.; Pueyo, E. Changes in the free amino acid contents of honeys during storage at ambient temperature. J. Agric. Food Chem. 2006, 54, 90999104.