Nanofibrils of beta-lactoglobulin for encapsulation of food ingredients

Abstract

β-Lactoglobulin (β-LG) constitutes approximately 10% of all the milk proteins becoming the major whey protein. β-LG nanofibrils (β-LG-N) have been prepared as based on various physicochemical or enzymatic processes. Especially over the last two decades, their manufacture of β-LG-N has been widely investigated. The influence of thermal treatments and experimental parameters such as enzymes, salts, and pH are by now well characterized. Thanks to the interactions between the residues of the proteins and various food ingredients, β-LG-N served as useful tools in the encapsulation and stabilization of food ingredients. Utilization of ?-LG-N in food production could present multiple functionalities since they are edible, water dispersible with good emulsifying properties, and potentially deliver bioactives. Various factors such as fibril length, concentration, flexibility, and pH value affect their emulsifying properties. Here, encapsulation of active compounds in β-LG-N systems, testing of their digestive and storage stability, as well as release characteristics will be reviewed.