Department of Food Science and Technology, Pondicherry University, Puducherry, India.
Department of Microbiology, Pondicherry University, Puducherry, India.
J Sci Food Agric. 2023 Jul;103(9):4685-4691. doi: 10.1002/jsfa.12557. Epub 2023 Apr 10.
Gluten-free food products are in demand due to the gluten sensitivity of individuals around the globe. Lipopeptide biosurfactants are widely used in food formulations for wetting, foaming, emulsion stabilization, anti-adhesive and anti-microbial properties. Lipopeptide biosurfactants can be used for gluten utilization and the formulation of food products.
The strain Bacillus licheniformis MS48 was isolated from the marine sponge associated bacteria and found to be the ideal biosurfactant producer with an emulsification activity of 70%. Biosurfactant production was optimized using lactose, yeast extract, and sodium chloride (NaCl). The 1,1-diphenyl- 2-picryl hydrazyl (DPPH) radical scavenging activity was found to increase with an increase in the concentration of biosurfactant. The conformation changes in the gluten due to the treatment of lipopeptide biosurfactant was identified by thiol quantification and scanning electron microscopy. With the addition of lipopeptide MS48 to cookie dough, cookies with softer and smooth textures were developed. The conformation changes in the gluten in the lipopeptide incorporated cookie dough was visualized by scanning electron microscopy. The lipopeptide biosurfactant incorporation in cookie dough causes appropriate changes in the structural network of gluten. The lipopeptide-incorporated cookies had improved the spread factor and texture.
Lipopeptide biosurfactant with effective radical scavenging activity aided in the utilization of gluten. Incorporating lipopeptide in cookie dough assisted in the production of cookies with improved textural and sensory properties. This study is a novel approach to the application of lipopeptide biosurfactant in gluten utilization for the development of cookies. © 2023 Society of Chemical Industry.
由于全球范围内存在对麸质敏感的个体，无麸质食品产品的需求很大。脂肽生物表面活性剂因其润湿、起泡、乳化稳定、防粘和抗菌性能而广泛应用于食品配方中。脂肽生物表面活性剂可用于麸质利用和食品产品的配方。
从海洋海绵相关细菌中分离出一株地衣芽孢杆菌 MS48，发现其是理想的生物表面活性剂产生菌，其乳化活性为 70%。使用乳糖、酵母提取物和氯化钠（NaCl）对生物表面活性剂的生产进行了优化。发现 1,1-二苯基-2-苦基肼（DPPH）自由基清除活性随生物表面活性剂浓度的增加而增加。通过巯基定量和扫描电子显微镜确定了由于脂肽生物表面活性剂处理而导致的面筋构象变化。在饼干面团中添加脂肽 MS48 后，开发出质地更柔软、更光滑的饼干。扫描电子显微镜观察到添加脂肽 MS48 后的饼干面团中面筋的构象变化。脂肽生物表面活性剂在饼干面团中的掺入导致面筋的结构网络发生适当变化。掺入脂肽的饼干提高了扩展因子和质地。
具有有效自由基清除活性的脂肽生物表面活性剂有助于麸质的利用。在饼干面团中加入脂肽有助于生产具有改善的质地和感官特性的饼干。本研究是将脂肽生物表面活性剂应用于麸质利用以开发饼干的一种新方法。© 2023 化学工业协会。
