Alpha and Beta Amylase from Green Bananas
So I've read through all of the threads in this subforum, trying to digest as much info as I can. I know that there were some threads on using bananas in the mash but IIRC they all referenced using RIPE bananas. Has anyone tried using green bananas?
I ask because I read the following abstract from Journal of Food Science
Volume 46, Issue 5, pages 1400–1403, September 1981:
And it seems there may be some actual number for DP of bananas in the actual article. Does anyone have access to the Wiley Online Library that can pull this down?
Here is the link to the article.
Well, it's kinda moot, because even if you can get alpha and beta amylase from green unripe bananas, you need more than just diastatic enzymes to make a good beer out of grains; you need protease and beta-glucanase as well unless you're just using corn and rice. Also, even if the bananas have diastatic power of their own, they also have to convert their own starch before they can convert that of any other grains...you're probably always going to need more bananas than grains in the mash. What's more, bananas don't have their own pectinase, so you're gonna have to add that unless you want a hazy beer. Lastly, why bother with bananas when you can get alpha and beta amylase enzymes off the shelf? You can get enough for ~6 or 7 batches for around $8 from EC Kraus. And if you pester your LHBS enough, they might even be able to get it for you cheaper.
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