espanolLos coproductos de la extraccion del almidon de amaranto han despertado recientemente el interes de la industria, principalmente debido a sus caracte-risticas funcionales. En este trabajo se investigo la eficiencia de encapsulacion de una harina (SEF) y el almidon nativo (NS) obtenidos mediante molienda abrasiva y humeda, respectivamente. Se evaluaron los efectos de la humedad de almacenamiento (11 a 84%, por 21 dias) sobre la retencion del β-caroteno encapsulado y superficial. Se encontraron efectos significativos de la proteina de amaranto presente en la harina molida SEF-BM sobre la emulsificacion y la pos-terior retencion de β-caroteno. La matriz SEF-BM mostro el mejor rendimiento de encapsulacion, con tres veces el contenido total de β-caroteno en compara-cion con las matrices que contenia NS. La temperatura de transicion vitrea (Tg) de las muestras disminuyo con el aumento de la humedad relativa debido al efecto plastificante del agua, lo que provoco un aumento en su movilidad. El co-producto SEF mostro un alto potencial tecnologico como agente encapsulante y sus proteinas nativas sirvieron como un buen estabilizador emulsionante EnglishThe co-products of the amaranth starch extraction have recently aroused the interest of the industry, mainly due to their functional characteristics. In this paper, the encapsulating efficiencies of starch-enriched fraction (SEF) and na-tive starch (NS) obtained, respectively, by dry or wet milling were studied. The storage humidity effect (11 to 84%, 21 days) on β-carotene retention were evaluated. Significant effects of amaranth protein present in SEF matrix on emulsification and subsequent retention of β-carotene were found. The best encapsulation performance was showed by ball milled starch enriched frac-tion (SEF-BM) fraction, with up to three times of total β-carotene content in comparison with the NS containing matrices. The glass transition tempera-ture (Tg) of the samples decreased with the increase in relative humidity due to the plasticizing effect of the water. The starch-enriched amaranth fraction showed a high technological potential as an encapsulating agent and its own protein content served as a good emulsifier-stabilizer