Unconventional ways to convert starch?

[Steve Broady]

I assume we all know about amylase enzymes, whether they come from malted grain or out of a bottle. I’m curious what other sources are out there. I’ll post the ones I know about, and hope this inspires others to share information is they haven’t.

YLAY: probably almost as well known as amylase at this point. I would add the whole family of koji to this category as well.

Banana peel: I’ve heard that there’s a fair bit of starch converting power in banana peels, which is why they turn soft and runny when overripe or when heated. I don’t know if anyone has tried using this to convert grain or not.

Potato peel: I’ve heard that just like sprouted grain, a potatoes that have started to sprout have enough enzymes to convert them completely. Not sure how true that is, but it would make some sense botanically.

Human saliva: I know there’s at least one traditional drink made by chewing on and spitting out cassava (I think) and using the enzymes in the saliva convert the starch into fermentable sugar. I’m certainly not going to start making spit whiskey, but it’s an interesting thought experiment.

What else is out there?

[tommysb]

Aspergillus Orayzae - koji, or other aspergillus fungi. Already used for conversion in making sake, but can be found on -

Onion Skins (ever see some black dust on your onion? That's probably Koji!)
Corn (Maize) Skins - The green leafs surrounding an ear of corn. I've seen an experiment where little balls of steamed rice was wrapped in these, and the koji 'took' on a few of the balls.

[Steve Broady]

Onion Skins (ever see some black dust on your onion? That's probably Koji!)

Oh, now I want to try culturing that! Like I need another project or another addition to my “culture corner”.

[Yummyrum]

Onion Skins (ever see some black dust on your onion? That's probably Koji!)

Thats a fun fact tommy . I see that stuff on Onions all the time . Been wasting it apparently .

[Bolverk]

I had read somewhere Beano anti gas supplement worked for converting starches.

Doing little research for this post, it look like it is Alpha-galactosidase enzyme and is derived from Aspergillus niger. It sounds like it would work.


https://www.beanogas.com/anti-gas-pills/beano-tablets

[howie]

Aspergillus Orayzae - koji, or other aspergillus fungi. Already used for conversion in making sake, but can be found on -

Onion Skins (ever see some black dust on your onion? That's probably Koji!)
Corn (Maize) Skins - The green leafs surrounding an ear of corn. I've seen an experiment where little balls of steamed rice was wrapped in these, and the koji 'took' on a few of the balls.

it's just info from a google search.............
but black stuff on an onion is Aspergillus niger on several sites.
"Koji mold used in soy sauce brewing is a filamentous fungus belonging to the genus Aspergillus and is roughly classified into three species: Aspergillus oryzae, Aspergillus sojae, and Aspergillus tamarii"
are you sure of your statement, just asking before somebody tries it.

[Saltbush Bill]

A quick forum search for "Beano " brings up more threads than I choose to read.
Here are just three of them.
viewtopic.php?t=16699
viewtopic.php?t=4605
viewtopic.php?t=5472

Beano breaks complex sugars into simple sugars. It will not convert starch to sugar.
Amylase enzyme will convert starch to sugar.

I am glad to see that someone else other than myself understands this concept.
Good Job thm.

[Bolverk]

Thanks Bill, I hadn't seen those

[Copperhead road]

Thanks Bill, I hadn't seen those

There not to long to read only short, I like the first one of SBB’s links

[tommysb]

Aspergillus Orayzae - koji, or other aspergillus fungi. Already used for conversion in making sake, but can be found on -

Onion Skins (ever see some black dust on your onion? That's probably Koji!)
Corn (Maize) Skins - The green leafs surrounding an ear of corn. I've seen an experiment where little balls of steamed rice was wrapped in these, and the koji 'took' on a few of the balls.

it's just info from a google search.............
but black stuff on an onion is Aspergillus niger on several sites.
"Koji mold used in soy sauce brewing is a filamentous fungus belonging to the genus Aspergillus and is roughly classified into three species: Aspergillus oryzae, Aspergillus sojae, and Aspergillus tamarii"
are you sure of your statement, just asking before somebody tries it.

I can't talk for every onion, and every deposit on them - but yeah, I'm sure enough to post it here, even with the pedants and fact checkers! (I include myself in with them!)

I am no expert on the Aspergillus, and there's all different strains, so they tend to all get lumped into 'koji' in my mind - the particular Aspergillus Niger is apparently the main mould used in commercial production of amylase....So definitely fits the title of the post!

[hellbilly007]

Onion Skins (ever see some black dust on your onion? That's probably Koji!)

Oh, now I want to try culturing that! Like I need another project or another addition to my “culture corner”.

If you do try this learn to differentiate the other organisms that can grow on it as well. I don't remember what it is but there's something else that can grow on the rice that is toxic. This is from the best of my memory and finishing a 21 hour shift

[Dancing4dan]

Onion Skins (ever see some black dust on your onion? That's probably Koji!)

Oh, now I want to try culturing that! Like I need another project or another addition to my “culture corner”.

If you do try this learn to differentiate the other organisms that can grow on it as well. I don't remember what it is but there's something else that can grow on the rice that is toxic. This is from the best of my memory and finishing a 21 hour shift

This may lead us off topic a bit but, You may be thinking of mycotoxins produced by a fungus of the genus Aspergillus (mainly A. flavus and A. parasiticus), which can be found in rice or Ergot, Claviceps purpurea. Can grow on some grain crops like rye.

More to the topic though is Inulinase. An enzyme for converting the insoluble starch inulin to fructose. Haven’t been able to find a source that will sell small amounts of Inulinase.

Inulin is a insoluble /indigestible fibre that is made up of glucose. Plants like Sunchokes, agave, onions, and garlic of all things.

Recent reading found a publication that claimed boiling inulin in an acidic solution broke down inulin very effectively into fermentable sugars. Ie fructose.

[IAmPistolPete]

I seem to recall that a few years ago I went down the rabbit hole of certain species of mushrooms were able to produce amylase. Alpha I believe. There was little research on it but it seemed plausible.

[MooseMan]

This may lead us off topic a bit but, You may be thinking of mycotoxins produced by a fungus of the genus Aspergillus (mainly A. flavus and A. parasiticus), which can be found in rice or Ergot, Claviceps purpurea. Can grow on some grain crops like rye.

Sorry to do this as it's even further off topic, but if you're interested in Ergot, then you should Google up "St Anthony's Fire" it's fascinating.