Couto, Brunna D’OnofreCosta, Rayla Novaes daLaurindo, Wilquer CastroSilva, Heriveltom Moraes daSilva, Cinthia Rocha daCoimbra, Jane Sélia dos ReisMageste, Aparecida BarbosaDias, Sandra de CássiaSantos, Igor José Boggione2021-12-102021-12-102021COUTO, B. D. et al. Characterization, techno-functional properties, and encapsulation efficiency of self-assembled β-lactoglobulin nanostructures. Food Chemistry, v. 356, artigo 129719, 2021. Disponível em: <https://www.sciencedirect.com/science/article/abs/pii/S0308814621007251>. Acesso em: 10 jun. 2021.0308-8146http://www.repositorio.ufop.br/jspui/handle/123456789/14180Whey 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) 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 β-lg nanostructure, which consists in treatment at 100 ◦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 B2, respectively. Thus, β-lg nanostructure’s great capacity to encapsulate hydrophobic molecules was verified.en-USrestritoNanofoodQuercetinRutinNaringinVitamin BArtigo publicado em periodicohttps://www.sciencedirect.com/science/article/abs/pii/S0308814621007251https://doi.org/10.1016/j.foodchem.2021.129719