LAUSR

BACKGROUND 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 utilisation and the formulation of gluten-free foods. RESULTS 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 NaCl. The DPPH radical scavenging activity was found to increase with an increase in the concentration of biosurfactant. The gluten degradation property of the lipopeptide biosurfactant was identified by thiol quantification and scanning electron microscopy. With the addition of lipopeptide MS48 to cookie dough, gluten -free cookies with softer and smooth textures were developed. The gluten degradation of lipopeptide in cookie dough was visualized by scanning electron microscopy. The lipopeptide biosurfactant incorporation in cookie dough depicted the effective utilization of gluten. The lipopeptide - incorporated cookies had improved the spread factor and texture. CONCLUSION Lipopeptide biosurfactant with effective radical scavenging activity aided in the utilization of gluten. Incorporating lipopeptide in cookie dough assisted in the production of gluten-free cookies with improved textural and sensory properties. This study is a novel approach to the application of lipopeptide biosurfactant in gluten utilization and for the development of gluten-free cookie. This article is protected by copyright. All rights reserved.