The Study of Croissant Composition
In the realm of food production, transglutaminase (TGA) has been a popular enzyme used to enhance the texture and protein network formation in baked goods such as bread and pastries [1]. However, a recent study has raised concerns about its safety for individuals with coeliac disease.
Coeliac disease is a chronic inflammation of the intestines, and TGA, found naturally in the intestines, may act as a 'trigger' for the disease in some people [1]. Despite TGA's ability to modify gluten structure and potentially reduce allergenicity in certain contexts, it does not eliminate the harmful α-gliadin fractions that trigger coeliac disease [1].
This means that bread or pastries produced with transglutaminase and normal gluten-containing wheat flours remain unsafe for people with coeliac disease. The Food Standards Authority has been notified of this potential risk, and the baking industry has put on hold their investigation of the use of TGA to improve baked products [1].
The action of intestinal TGA changes wheat proteins that have been eaten, which could potentially trigger an immune response in people with coeliac disease. TGA can catalyze not only crosslinking reactions but also changes in some amino acids, specifically the amide side-group of glutamines into acidic groups [1].
It is crucial to conduct a complete safety check before taking a new ingredient to the marketplace, and all new food ingredients must be approved by Food Standards Australia New Zealand. More information about this issue can be found in the New Zealand Science Teacher, Number 89.
This story was written in collaboration with biochemist Dame Juliet Gerrard at Lincoln University. The use of TGA in baked goods highlights the importance of careful consideration when introducing new food additives to the market, especially for those with specific dietary requirements such as coeliac disease.
Transglutaminase (TGA), found in the intestines and used in food production, has raised medical-condition concerns for individuals with coeliac disease. In baked goods like bread and pastries, TGA enhances texture but does not eliminate harmful α-gliadin fractions that trigger coeliac disease. Thus, it is crucial that science, technology, and lifestyle choices, including food-and-drink decisions, carefully consider the safety implications for people with specific medical-conditions when introducing new ingredients.
