beta-Lactoglobulin is the major whey protein abundant in cow’s milk. beta-Lactoglobulin has been widely used in the food and pharmaceutical industries due to its rheological and structural characteristics (e.g. unfolding, aggregation and gelation properties) [1]. This protein is capable of binding various hydrophobic ligands, such as fatty acids and vitamins, carbohydrates, proteins and even inorganic elements [2]. At the present there is a gap with regard to the knowledge of beta-lactoglobulin and polysaccharides interactions. Such an understanding of the impact of interactions between beta-lactoglobulin and polysaccharides in food products and their biological functions will help to design food products with optimized nutritional properties. The aim of this study was to investigate the effect of NaCl presence and temperature on wheat starch-protein interaction. With that purpose the mixture of beta-lactoglobulin and wheat starch at a ratio of 1:1 in the presence and absence of 200 mM NaCl was subjected to thermal treatment in the interval of 20-65-25°C and investigated using small angle neutron scattering method.