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

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 beta-lactoglobulin (beta-lg) nano -structures, 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 beta-lg nanostructure, which consists in treatment at 100 degrees C in NaCl 50 mmol.L-1 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-2, respectively. Thus, beta-lg nanostructure's great capacity to encapsulate hydrophobic molecules was verified.

Automated summary

This study aimed to optimize the production of beta-lactoglobulin nanostructures, characterize their techno-functional properties and stability, and apply them as carriers for bioactive molecules. The results showed that the beta-lg nanostructures have a great capacity to encapsulate hydrophobic molecules and form stable foam and emulsions.