Food Chem 2021 Mar 30;356:129719. Epub 2021 Mar 30.
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:
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. Read More