I have always tried to stay away from going into the science side of bait making as I like to write articles that are easy to understand and follow by someone just beginning their journey into bait making. I have had a lot of people asking me about “Enzymes” and how to include them in their bait making so how do I put a quite science based subject into my style of writing?
Okay, the first thing to do is explain what enzymes are and what their purpose is. There are lots of different types of enzymes out there and they all perform different tasks but basically an enzyme’s job is to break something down by creating a catalyst between itself and the food it is to react with making it easier to digest that particular food item.
This is why a lot of people are interested in enzymes in baits as fish, specifically carp do not have stomachs as such they have a small digestive tube and they have from the minute the food enters this tube till it reaches the other end to digest as much protein, energy, nutrients, vitamins and minerals as possible.
Now, this is where you may think you are reading a fitness article as in actual fact you are just as likely to benefit from eating the foods that contain the required enzymes as the fish you are trying to entice. There are three main food groups whether for human, animal or fish and each of these food groups has its own set of enzymes that are specifically aimed at breaking down and digesting that type of food these are as follows;
Protein – Protease Enzymes
The Protease enzyme is responsible for breaking down the protein into essential amino acids and softening food for digestion. It can be found in numerous foods but is more common in pineapple, unripe papaya and rye flour.
Carbohydrate – Amylase Enzymes
The Amylase enzyme is responsible for converting carbohydrates into soluble sugars (energy) and can be commonly found in pineapple, raw honey and young alfalfa sprouts.
Fat -Lipase Enzymes
The Lipase enzyme is responsible for breaking down fats and oils into fatty acids and glycerol and is commonly found in raw nuts and raw seeds.
Now onto a big problem with enzymes and that is that they are heat sensitive and the majority of them denature between 40-60 degrees celcius (basically this means if you cook your bait the enzymes will stop working) which is a huge problem when you want to boil or even steam your bait. There are a few bait companies claim to have shelf life boilies full of enyzmes, now I’m not claiming to know everything so they may have found a way to include enzymes in cooked and preserved baits but to my knowledge it isn’t possible as cooking basically destroys the enzymes.
So How do you create a bait that contains enzymes with out destroying them?
One answer is to create… Enzyme Paste Balls these are made in a similar way to boilies but don’t include digestive inhibitors (stops proteins, nutrients, aminos, etc being digested as easily) and they do not get steamed or boiled.
Now there are lots of different ingredients you can use to create these paste balls but one of my favourite to use is;
4oz Haith’s CLO
1.6oz Whole Egg Powder
1.6oz Haith’s Robin Red
0.8oz Ground Hemp Seed
0.8oz Blood Powder
0.8oz Krill Powder
0.4oz Brewers Yeast
0.4oz Seaweed Meal
50ml Corn Steep Liquor (if shop bought, the more bits in the bottom of the bottle the better)
50ml Freshly Made Pineapple Juice
50ml Mineral Water
10ml Raw Honey
2tsp Saccharose (table sugar)
2tsp Himalayan Rock Salt
2tsp Fresh Ground Raw Nuts
1tsp Hemp Protein Powder
Make as you would your normal boilie mix by putting all the wet ingredients together and then adding the mixed dry ingredients slowly until you get a dough(paste) that doesn’t stick to your hands.
There are now a couple of options you can either use your paste as it is or you can put the paste into a sausage gun and roll out into paste balls like you would do if you were creating boilies.
Allow 24 hours for the sugars and enzyme’s to activate within the paste whether you have left it as a big ball of paste or made smaller paste balls. You can freeze these after 24 hours if you are not going to use them as freezing your bait does not kill enzymes it simply freezes the actions of the enzymes within the bait allowing your bait to be stored longer.
The actions of the enzymes will continue after you defrost the bait, you may see a white crust appear on your bait after a day or two this is not the bait going off this is the sugars being excreted from the bait due to the reactions of the enzymes within the bait.
Well I hope you have enjoyed the blog/article, don’t forget to get involved on my Facebook page HomeMadeBoilies for more recipes and ideas.
As you can see from the photo below my koi absolutely love the above recipe, this is the first time they have seen this bait and after 24 hours of letting the ingredients activate and interact they were on the bait within 15 seconds of it being added to their tank.