The enzyme Amylase is used to break down starches into sugars -- a process known as Hydrolysis. This is e.g. required in the (industrial) production of (durable) oat milk. Industrially, amylase is produced using bacteria, but enzymes also naturally occur in grains. Basically, their original purpose is to "feed" the sprouts and the growing 'baby plant'.

In conservation with other anarchists, we agreed that every revoluzer should get -- among other things -- some tasty oat drinks. However, can we also do so without being reliant on #BigBioTech? Perhaps a distributed, small-scale production of enzymes -- akin to the #OpenInsulin project (https://openinsulin.org/) -- would be the best solution in the long term. In the meantime, we could try out some #LowTech solutions.

Indeed, there's a technique that exploits the natural production of enzymes in sprouting seeds, in particular oats:

- Let oats sprout
- Ground the seeds
- Filter through two layers of cheesecloth
- Centrifugate

The technique was explored in the following scientific paper. In particular, they optimized over various variables (such as sprouting time and acidity).

https://doi.org/10.1016/j.ijbiomac.2014.10.018

#enzymes #oats #oatMilk #oatDrink #sprouting