Improvement of bread dough quality by Bacillus subtilis SPB1 biosurfactant addition: optimized extraction using response surface methodology

Background Statistically based experimental designs were applied to Bacillus subtilis SPB1 biosurfactant extraction. The extracted biosurfactant was tested as an additive in dough formulation. Results The Plackett–Burman screening method showed that methanol volume, agitation speed and operating tem...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2013-09, Vol.93 (12), p.3055-3064
Main Authors: Mnif, Inès, Besbes, Souheil, Ellouze-Ghorbel, Raoudha, Ellouze-Chaabouni, Semia, Ghribi, Dhouha
Format: Article
Language:English
Subjects:
Adhesion
Adhesiveness
Bacillus subtilis
Bacillus subtilis - metabolism
Bacteria
Bacterial Proteins - chemistry
Bacterial Proteins - isolation & purification
Bacterial Proteins - metabolism
Bread
Bread - analysis
Bread - microbiology
Chemical Fractionation
Chemical Phenomena
Dough
dough gas retention
dough texture
Emulsifying Agents - chemistry
Emulsifying Agents - isolation & purification
Emulsifying Agents - metabolism
Extraction
Extraction processes
Fermentation
Food Additives - chemistry
Food Additives - isolation & purification
Food Additives - metabolism
Food Quality
Hardness
Hydrogen-Ion Concentration
Lecithin
lipopeptide extraction
Lipopeptides - chemistry
Lipopeptides - isolation & purification
Lipopeptides - metabolism
Mechanical Phenomena
Methanol
Methanol - chemistry
Methyl alcohol
Models, Statistical
Operating temperature
Response surface methodology
Saccharomyces cerevisiae - growth & development
Saccharomyces cerevisiae - metabolism
Solvents - chemistry
Surface-Active Agents - chemistry
Surface-Active Agents - isolation & purification
Surface-Active Agents - metabolism
Surfactants
surfactants in bread
Temperature
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Summary:Background Statistically based experimental designs were applied to Bacillus subtilis SPB1 biosurfactant extraction. The extracted biosurfactant was tested as an additive in dough formulation. Results The Plackett–Burman screening method showed that methanol volume, agitation speed and operating temperature affect biosurfactant extraction. The effect was studied and adjusted using response surface methodology. The optimal values were identified as 5 mL methanol, 180 rpm and 25 °C, yielding predicted responses of 2.1 ± 0.06 for the purification factor and 87.47% ± 1.58 for the retention yield. Study of the incorporation of purified lipopeptide powder into the dough preparation in comparison with a commercial surfactant – soya lecithin – reveal that SPB1 biosurfactant significantly improves the textural properties of dough (hardness, springiness, cohesion and adhesion) especially at 0.5 g kg−1. At the same concentration (0.5 g kg−1), the effect of SPB1 biosurfactant was more pronounced than that of soya lecithin. Also, this biosurfactant considerably enhanced the gas retention capacity in the course of fermentation. Conclusion These results show that SPB1 biosurfactant could be of great interest in the bread‐making industry. A method for preparative extraction of lipopeptide biosurfactant with methanol as the extraction solvent has been effectively established. © 2013 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.6139