New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Alpha and Beta Amylase from Green Bananas




Reply
 
LinkBack Thread Tools Display Modes
Old 10-24-2012, 12:23 PM   #1
BrewCanuck
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BrewCanuck's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Windsor, Ontario
Posts: 126
Liked 1 Times on 1 Posts

Default 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:

Quote:
Following subcellular fractionation and centrifugation, the amylase activity was located in the cytosol fraction of banana fruit. Over 80% of the observed activity (15—20 units per mg of protein) was attributed to α-amylase. The activity of β-amylase was tenfold lower and starch phosphorylase activity was low (17 μg inorganic phosphorus released per mg protein per 24 hr.). The activity of amylase in crude preparations was stimulated 40% by calcium ions. The amylase preparation, which was very stable at 4°C, hydrolyzed soluble potato starch and banana starch at similar rates. Maximum activity was observed between pH 6—7. The energy of activation of hydrolysis was 9.74 Kcal/mole. Amylase was quite active up to 62°C but rapidly lost activity above this temperature. There was an approximate twofold increase in amylase during the initial phase of ripening.
I'm just wondering if the full article describes how they get the "crude preperation" of enzymes, and if we could make it feasable.

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.

Thanks


__________________
BrewCanuck is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2012, 03:35 PM   #2
igliashon
Gluten-Freek
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 924
Liked 60 Times on 40 Posts
Likes Given: 40

Default

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.

__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Beta Amylase: FOUND! igliashon Gluten Free Brewing 10 06-08-2012 05:52 PM
Alpha and Beta Amylase Nil General Beer Discussion 16 12-12-2011 01:48 PM
Maximizing Alpha and Beta amylase in Step Mashing Kriegerbrauer All Grain & Partial Mash Brewing 3 09-19-2011 09:52 PM
Amylase powder: Alpha or Beta ? spinoza Recipes/Ingredients 6 05-23-2010 08:11 PM
Does Beta Amylase Break Down Lactose? Jewrican Fermentation & Yeast 8 10-14-2009 09:17 PM