Characterization, techno-functional properties, and encapsulation efficiency of self-assembled β-lactoglobulin nanostructures.

Food Chem

Graduate Program in Chemistry Engineering, Federal University of São João del-Rei, Campus Alto Paraopeba, MG 443, km 7, 36420-000 Ouro Branco, MG, Brazil; Department of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João del-Rei, Campus Alto Paraopeba, MG 443, km 7, 36420-000 Ouro Branco, MG, Brazil. Electronic address:

Published: September 2021

Whey is a cheese co-product with high protein content used in the food industry due to its techno-functional properties and nutritive value. This study aims to optimize the production of β-lactoglobulin (β-lg) nanostructures, to characterize their techno-functional properties and stability, and to apply them as a carrier of bioactive molecules. Box-Behnken planning was applied to determine the best conditions to obtain the β-lg nanostructure, which consists in treatment at 100 °C in NaCl 50 mmol·L for 60 min. TEM analysis showed a fibril structure in the observed nanostructures. The nanostructured systems formed foam and emulsion with higher stability than the systems composed of the native protein. The results for encapsulation efficiency of bioactive compounds were 96.50%, 89.04%, 67.78%, and 36.39% for quercetin, rutin, naringin, and vitamin B respectively. Thus, β-lg nanostructure's great capacity to encapsulate hydrophobic molecules was verified.

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http://dx.doi.org/10.1016/j.foodchem.2021.129719DOI Listing

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