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Bananas are mostly carbohydrates and water. Therefore, you need enzymes that break down sugars to digest a banana. The enzymes that break down sugars are Sucrase, Maltase, and Lactase. Sucrase would probably be the primary enzyme, since it breaks down sugars made of glucose and fructose, the primary types found in bananas.

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14y ago
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13y ago

Bananas are a staple starch for many tropical populations. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both skin and inner part can be eaten raw or cooked. Bananas' flavor is due, amongst other chemicals, to isoamyl acetate which is one of the main constituents of banana oil.

During the ripening process, bananas produce a plant hormone called ethylene, which indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens.[49][50]

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Q: What are the enzymes contained in banana's?
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