CN109182296B - Complex enzyme solution for improving quality of green malt and use method thereof - Google Patents
Complex enzyme solution for improving quality of green malt and use method thereof Download PDFInfo
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Abstract
The complex enzyme solution for improving the quality of the green malt comprises an enzyme preparation composition and a solution for dissolving the enzyme preparation composition. The enzyme preparation composition comprises bromelain, trypsin, beta-glucosidase, cellobiase, pentosanase and lipase, wherein in each milliliter of the enzyme preparation composition, the activity of the bromelain is 50000 IU-100000 IU, the activity of the trypsin is 300 IU-500 IU, the activity of the beta-glucosidase is 6000 IU-8000 IU, the activity of the cellobiase is 100 IU-300 IU, the activity of the pentosanase is 10000 IU-30000 IU, and the activity of the lipase is 10000 IU-30000 IU. The volume ratio of the enzyme preparation composition to the solution is 1: 100-300. A large number of experiments prove that various enzymes have a synergistic effect and can supplement the shortage of endogenous enzymes of barley in the germination process, so that the problem that the quality of the barley is not comparable with that of foreign malt and the selling price of the barley is low is caused.
Description
Technical Field
The invention belongs to the technical field of green malt preparation, and particularly relates to a complex enzyme solution for improving the quality of green malt and a using method thereof.
Background
At present, the barley used in domestic malting plants is classified into domestic barley and imported barley. Imported barley is high quality but expensive. However, domestic barley is limited by soil quality, climate, variety, planting method and conditions, and the quality is always low. The domestic barley has insufficient secretion of amylase, protease, hemicellulase, glucanase and the like in the germination process, so that the barley has low quality, and part of physicochemical indexes can not meet the requirements of beer production. Therefore, both domestic and imported barley directly affect the quality of other products produced from malt.
According to the characteristics of barley and the malting production process, enzymes except barley are added in the malting process in a targeted manner, so that the defects of amylase, glucanase, hemicellulase, protease and the like produced by the barley in the germination process are overcome, the turbidity of the finished malt can be reduced, and the quality of the finished malt can be improved.
Disclosure of Invention
In view of the above, the present invention provides a complex enzyme solution for improving the quality of green malt and a method for using the same, so as to solve the above problems.
A complex enzyme solution for improving the quality of green malt comprises an enzyme preparation composition and a solution for dissolving the enzyme preparation composition. The enzyme preparation composition comprises bromelain, trypsin, beta-glucosidase, cellobiase, pentosanase and lipase, wherein in each milliliter of the enzyme preparation composition, the activity of the bromelain is 50000 IU-100000 IU, the activity of the trypsin is 300 IU-500 IU, the activity of the beta-glucosidase is 6000 IU-8000 IU, the activity of the cellobiase is 100 IU-300 IU, the activity of the pentosanase is 10000 IU-30000 IU, and the activity of the lipase is 10000 IU-30000 IU. The volume ratio of the enzyme preparation composition to the solution is 1: 100-300.
Furthermore, in each milliliter of the enzyme preparation composition, the activity of bromelain is 60000 IU-90000 IU, the activity of trypsin is 400 IU-500 IU, the activity of beta-glucosidase is 7000 IU-8000 IU, the activity of cellobiase is 200 IU-300 IU, the activity of pentosanase is 20000 IU-30000 IU, and the activity of lipase is 20000 IU-30000 IU.
Further, the volume ratio of the enzyme preparation composition to the solution is 1: 200-300.
Further, when the compound enzyme solution is prepared, the volume ratio of the enzyme preparation composition to water is 1: 200.
Furthermore, in each milliliter of the enzyme preparation composition, the activity of bromelain is 60000IU, the activity of trypsin is 400IU, the activity of beta-glucosidase is 7000IU, the activity of cellobiase is 200IU, the activity of pentosanase is 20000IU, and the activity of lipase is 20000 IU.
Further, the solution is water.
A method for improving the quality of green malt by an enzyme method comprises the following steps:
preparing an enzyme preparation composition, wherein the enzyme preparation composition comprises bromelain, trypsin, beta-glucosidase, cellobiase, pentosanase and lipase, and each milliliter of the enzyme preparation composition comprises 50000 IU-100000 IU of bromelain, 300 IU-500 IU of trypsin, 6000 IU-8000 IU of beta-glucosidase, 100 IU-300 IU of cellobiase, 10000 IU-30000 IU of pentosanase and 10000 IU-30000 IU of lipase;
providing a solution, and mixing the prepared enzyme preparation composition with the solution in a volume ratio of 1: 100-300 to obtain a complex enzyme solution;
providing barley, soaking the barley, adding the complex enzyme solution in the process of soaking the barley, and adding 4-20L of the complex enzyme solution to each ton of the barley by dry weight of the barley;
draining the barley soaked with the complex enzyme solution;
germinating said barley and growing green malt;
and drying the green malt, and removing roots to obtain the finished product malt.
Further, during wheat steeping, 10L-20L of the complex enzyme solution is added to each ton of barley according to the dry weight of the barley.
Further, during wheat steeping, 20L of the complex enzyme solution is added to each ton of barley based on the dry weight of the barley.
Furthermore, in each milliliter of the enzyme preparation composition, the activity of bromelain is 60000IU, the activity of trypsin is 400IU, the activity of beta-glucosidase is 7000IU, the activity of cellobiase is 200IU, the activity of pentosanase is 20000IU, and the activity of lipase is 20000 IU. .
Compared with the prior art, the method for improving the quality of the green malt by the enzyme method has the following advantages:
1. the bromelain is protease of a source plant, the trypsin is protease of a source animal, and the bromelain and the trypsin are used in combination, so that the protein of the barley can be hydrolyzed into smaller polypeptide and amino acid, and the protein of the barley is better dissolved in the germination process. The quality of protein solubilization will be mainly reflected in the amino nitrogen and bin content of the finished malt.
2. The beta-glucosidase, cellobiase and pentosanase are mainly added aiming at the dissolubility of cell walls in the barley germination process, the barley germination process is mainly characterized in that enzymes are produced by self to dissolve proteins, starch and cell walls of barley under the stimulation of plant hormones such as gibberellin, and the indexes are the key for judging the quality of the barley. Thus, if the barley produces insufficient enzymes by itself, the solubilization of proteins and cell walls is achieved by the addition of enzymes to produce a finished product that meets malt standards. The three enzymes are complementary, pentosanase is an endonuclease, pentosan chains in fibers can be hydrolyzed from the inside to obtain about 10 short pentosan chains, cellobiase and beta-glucosidase are exonucleases, and about 10 glycans can be hydrolyzed from two ends to obtain smaller-molecular monosaccharides, so that the cell walls are dissolved, and the enzyme production of barley is facilitated.
3. Since the plant seeds contain more or less fat-and-oil components which hardly secrete lipase under the condition of poor quality of barley, the fat-and-oil components cannot be degraded, which is a main reason for high turbidity of the produced wort, and the turbidity of the wort is an important index for evaluating the quality of the finished malt, and the high turbidity of the wort directly influences the grade of the finished malt. The added lipase can decompose the oil in the plant seeds into substances such as fatty acid, triglyceride and the like, so that the turbidity of wort can be well reduced, and high-quality malt can be produced.
4. A large number of experiments prove that various enzymes have a synergistic effect and can supplement the shortage of endogenous enzymes of barley in the germination process, so that the problem that the quality of the barley is not comparable with that of foreign malt and the selling price of the barley is low is caused.
Drawings
FIG. 1 is a flow chart of a method for improving the quality of green malt by using a complex enzyme solution provided by the invention.
FIG. 2 is a flow chart of another method for improving the quality of green malt by using a complex enzyme solution provided by the invention.
Detailed Description
Specific examples of the present invention will be described in further detail below. It should be understood that the description herein of embodiments of the invention is not intended to limit the scope of the invention.
The complex enzyme solution for improving the quality of the green malt comprises an enzyme preparation composition and a solution for dissolving the enzyme preparation composition. The enzyme preparation composition comprises bromelain, trypsin, beta-glucosidase, cellobiase, pentosanase and lipase. The bromelain is also called bromelain. Sulfhydryl protease extracted from pineapple juice, peel, etc. can hydrolyze polypeptide into low molecular weight peptide. The trypsin is one of proteases, which is a serine proteolytic enzyme extracted from the pancreas of animals such as cattle, sheep, and pigs, and functions as a digestive enzyme in vertebrates. The combination of bromelain and trypsin can hydrolyze the barley protein into smaller polypeptide and amino acid, so that the barley protein is better dissolved in the germination process. The quality of protein solubilization will be mainly reflected in the amino nitrogen and bin content of the finished malt. The beta-glucosidase is one of the glucosidases. The glucosidase has wide sources, almost all organisms with cell structures and taking carbohydrate as energy exist in the organisms, and the main function of the glucosidase is to hydrolyze glucosidic bonds and release glucose as a product. Cellobiase is made from cellobiose, which is the product of the hydrolysis of cellulose and is also the basic building block of cellulose. Pentosanases are made of pentosans, which are mostly extracted from wheat. The beta-glucosidase, cellobiase and pentosanase are mainly added aiming at the dissolubility of cell walls in the barley germination process, the barley germination process is mainly characterized in that enzymes are produced by self to dissolve proteins, starch and cell walls of barley under the stimulation of plant hormones such as gibberellin, and the indexes are the key for judging the quality of the barley. Thus, if the barley produces insufficient enzymes by itself, the solubilization of proteins and cell walls is achieved by the addition of enzymes to produce a finished product that meets malt standards. The three enzymes are complementary, pentosanase is an endonuclease, pentosan chains in fibers can be hydrolyzed from the inside to obtain about 10 short pentosan chains, cellobiase and beta-glucosidase are exonucleases, and about 10 glycans can be hydrolyzed from two ends to obtain smaller-molecular monosaccharides, so that the cell walls are dissolved, and the enzyme production of barley is facilitated. The lipase) belongs to the class of carboxyl ester hydrolases, which are capable of progressively hydrolyzing triglycerides into glycerol and fatty acids. Lipases are present in animal, plant and microbial (e.g., mold, bacteria, etc.) tissues that contain fat. Since the plant seeds contain more or less fat-and-oil components which hardly secrete lipase under the condition of poor quality of barley, the fat-and-oil components cannot be degraded, which is a main reason for high turbidity of the produced wort, and the turbidity of the wort is an important index for evaluating the quality of the finished malt, and the high turbidity of the wort directly influences the grade of the finished malt. The added lipase can decompose the oil in the plant seeds into substances such as fatty acid, triglyceride and the like, so that the turbidity of wort can be well reduced, and high-quality malt can be produced. In each milliliter of the enzyme preparation composition, the activity of bromelain is 50000 IU-100000 IU, the activity of trypsin is 300 IU-500 IU, the activity of beta-glucosidase is 6000 IU-8000 IU, the activity of cellobiase is 100 IU-300 IU, the activity of pentosanase is 10000 IU-30000 IU, and the activity of lipase is 10000 IU-30000 IU. Enzyme activity (enzyme activity), also known as enzyme activity, refers to the ability of an enzyme to catalyze a certain chemical reaction. The enzyme activity can be expressed by the conversion rate of a certain chemical reaction catalyzed by the enzyme under a certain condition, namely the higher the conversion rate catalyzed by the enzyme is, the higher the enzyme activity is; conversely, the slower the rate, the less active the enzyme. Therefore, determining the activity of the enzyme is a determination of the enzymatic conversion rate. Under certain conditions, the amount of enzyme required to convert 1 micromole of substrate in 1 minute is one activity unit (IU, also known as U). Preferably, in each milliliter of the enzyme preparation composition, the activity of bromelain is 60000 IU-90000 IU, the activity of trypsin is 400 IU-500 IU, the activity of beta-glucosidase is 7000 IU-8000 IU, the activity of cellobiase is 200 IU-300 IU, the activity of pentosanase is 20000 IU-30000 IU, and the activity of lipase is 20000 IU-30000 IU. In this example, the activity of bromelain was 60000IU, trypsin 400IU, β -glucosidase 7000IU, cellobiase 200IU, pentosanase 20000IU and lipase 20000IU per ml of the enzyme preparation composition. The solution can be water, and the volume ratio of the enzyme preparation composition to the solution is 1: 100-300. Preferably, the volume ratio of the enzyme preparation composition to the solution is 1: 200-300. In this example, the volume ratio of the enzyme preparation composition to water in preparing the complex enzyme solution was 1: 200.
As shown in FIG. 1, the method for improving the quality of green malt by using the compound enzyme solution provided by the invention comprises the following steps:
s1: preparing an enzyme preparation composition, wherein the enzyme preparation composition comprises bromelain, trypsin, beta-glucosidase, cellobiase, pentosanase and lipase, and each milliliter of the enzyme preparation composition has the activity of 50000 IU-100000 IU of the bromelain, the activity of the trypsin is 300 IU-500 IU, the activity of the beta-glucosidase is 6000 IU-8000 IU, the activity of the cellobiase is 100 IU-300 IU, the activity of the pentosanase is 10000 IU-30000 IU, and the activity of the lipase is 10000 IU-30000 IU;
s2: providing a solution, and mixing the prepared enzyme preparation composition with the solution in a volume ratio of 1: 100-300 to obtain a complex enzyme solution;
s3: providing barley, cleaning and steeping the barley, adding the complex enzyme solution in the steeping process, and adding 4-20L of the complex enzyme solution per ton of the barley by dry weight of the barley;
s4: draining the barley soaked with the complex enzyme solution;
s5: germinating said barley and growing green malt;
s6: and drying the green malt, and removing roots to obtain the finished product malt.
In step S3, preferably, 10L-20L of the complex enzyme solution is added to each ton of barley based on dry weight of the barley during steeping. In this example, 20L of the complex enzyme solution was added per ton of barley based on dry weight of barley.
As shown in fig. 2, another method for improving the quality of green malt by using compound enzyme solution provided by the invention comprises the following steps:
s11: preparing an enzyme preparation composition, wherein the enzyme preparation composition comprises bromelain, trypsin, beta-glucosidase, cellobiase, pentosanase and lipase, and each milliliter of the enzyme preparation composition has the activity of 50000 IU-100000 IU of the bromelain, the activity of the trypsin is 300 IU-500 IU, the activity of the beta-glucosidase is 6000 IU-8000 IU, the activity of the cellobiase is 100 IU-300 IU, the activity of the pentosanase is 10000 IU-30000 IU, and the activity of the lipase is 10000 IU-30000 IU;
s12: providing a solution, and mixing the prepared enzyme preparation composition with the solution in a volume ratio of 1: 100-300 to obtain a complex enzyme solution;
s13: providing barley, and washing and steeping the barley;
s14: draining the barley soaked with the complex enzyme solution;
s15: germinating the barley to grow into green malt, adding the complex enzyme solution into the green malt, and adding 4-20L of the complex enzyme solution into each ton of the barley by dry weight of the barley;
s16: and drying the green malt, and removing roots to obtain the finished product malt.
The invention applies the following mass production experimental conditions, the conventional method is used as a control group to carry out a comparative test, and the results are as follows:
TABLE 1 Jiangsu barley
The application result shows that: after the product is added, the germination rate of finished malt prepared from Jiangsu barley is improved by more than 13%; the viscosity is reduced by more than 27 percent; the filtering speed is improved by over 52 percent; the turbidity is reduced by more than 55 percent; the content of amino nitrogen is improved by more than 20 percent; the library value is improved by more than 7 percent; the brittleness is improved by more than 13 percent, and the quality of the whole finished malt is obviously improved. Greatly improving the economic benefit of enterprises.
TABLE 2 northwest barley
The application result shows that: after the product is added, the germination rate of finished malt prepared from northwest barley is improved by more than 6.7 percent; the viscosity is reduced by over 22 percent; the filtering speed is improved by over 58 percent; the turbidity is reduced by more than 43 percent; the content of amino nitrogen is improved by more than 19 percent; the library value is improved by more than 4.3 percent; the brittleness is improved by more than 4.6 percent, and the quality of the whole finished malt is obviously improved. Greatly improving the economic benefit of enterprises.
Example 1
(1) Preparing an enzyme preparation composition, wherein in each milliliter of the enzyme preparation composition, the activity of bromelain is 60000IU, the activity of trypsin is 400IU, the activity of beta-glucosidase is 7000IU, the activity of cellobiase is 200IU, the activity of pentosanase is 20000IU, and the activity of lipase is 20000 IU;
(2) mixing the enzyme preparation composition with malting water in a volume ratio of 1:200 to obtain a complex enzyme solution before application;
(3) washing barley, soaking barley, draining, introducing air, germinating, and making green malt;
(4) adding the complex enzyme solution in the process of soaking the barley, wherein 20L of the complex enzyme solution is added to each ton of the barley according to the dry weight of the barley;
(5) and drying the green malt, and removing roots to obtain the finished product malt.
Example 2
(1) Preparing an enzyme preparation composition, wherein in each milliliter of the enzyme preparation composition, the activity of bromelain is 90000IU, the activity of trypsin is 500IU, the activity of beta-glucosidase is 8000IU, the activity of cellobiase is 300IU, the activity of pentosanase is 30000IU, and the activity of lipase is 30000 IU;
(2) mixing the enzyme preparation composition with malting water in a volume ratio of 1:300 before application to obtain a complex enzyme solution;
(3) washing barley, soaking barley, draining, introducing air, germinating, and making green malt;
(4) adding a complex enzyme solution into green malt, wherein 10L of the complex enzyme solution is added into each ton of barley according to the dry weight of the barley;
(5) and drying the green malt, and removing roots to obtain the finished product malt.
Example 3
(1) Preparing an enzyme preparation composition, wherein in each milliliter of the enzyme preparation composition, the activity of bromelain is 70000IU, the activity of trypsin is 450IU, the activity of beta-glucosidase is 7500IU, the activity of cellobiase is 250IU, the activity of pentosanase is 25000IU, and the activity of lipase is 25000 IU;
(2) mixing the enzyme preparation composition with malting water in a volume ratio of 1:250 to obtain a complex enzyme solution before application;
(3) washing barley, soaking barley, draining, introducing air, germinating, and making green malt;
(4) adding the complex enzyme solution in the process of soaking the barley, wherein 4L of the complex enzyme solution is added to each ton of the barley according to the dry weight of the barley;
(5) and drying the green malt, and removing roots to obtain the finished product malt.
Example 4
(1) Preparing an enzyme preparation composition, wherein in each milliliter of the enzyme preparation composition, the activity of bromelain is 90000IU, the activity of trypsin is 400IU, the activity of beta-glucosidase is 8000IU, the activity of cellobiase is 200IU, the activity of pentosanase is 30000IU, and the activity of lipase is 20000 IU;
(2) mixing the enzyme preparation composition with malting water in a volume ratio of 1:200 to obtain a complex enzyme solution before application;
(3) washing barley, soaking barley, draining, introducing air, germinating, and making green malt;
(4) adding a complex enzyme solution into green malt, wherein 8L of the complex enzyme solution is added into each ton of barley according to the dry weight of the barley;
(5) and drying the green malt, and removing roots to obtain the finished product malt.
Compared with the prior art, the method for improving the quality of the green malt by the enzyme method has the following advantages:
1. the bromelain is a protease of a source plant, the trypsin is a protease of a source animal, and the bromelain and the trypsin are used together, so that the protein of the barley can be hydrolyzed into smaller polypeptide and amino acid, the protein of the barley is better dissolved in the germination process, and the quality of the protein dissolution is mainly reflected in the content of amino nitrogen and a library value in the finished malt.
2. The beta-glucosidase, cellobiase and pentosanase are mainly added aiming at the dissolubility of cell walls in the barley germination process, the barley germination process is mainly characterized in that enzymes are produced by self to dissolve proteins, starch and cell walls of barley under the stimulation of plant hormones such as gibberellin, and the indexes are the key for judging the quality of the barley. Thus, if the barley produces insufficient enzymes by itself, the solubilization of proteins and cell walls is achieved by the addition of enzymes to produce a finished product that meets malt standards. The three enzymes are complementary, pentosanase is an endonuclease, pentosan chains in fibers can be hydrolyzed from the inside to obtain about 10 short pentosan chains, cellobiase and beta-glucosidase are exonucleases, and about 10 glycans can be hydrolyzed from two ends to obtain smaller-molecular monosaccharides, so that the cell walls are dissolved, and the enzyme production of barley is facilitated.
3. Since the plant seeds contain more or less fat-and-oil components which hardly secrete lipase under the condition of poor quality of barley, the fat-and-oil components cannot be degraded, which is a main reason for high turbidity of the produced wort, and the turbidity of the wort is an important index for evaluating the quality of the finished malt, and the high turbidity of the wort directly influences the grade of the finished malt. The added lipase can decompose the oil in the plant seeds into substances such as fatty acid, triglyceride and the like, so that the turbidity of wort can be well reduced, and high-quality malt can be produced.
4. A large number of experiments prove that various enzymes have a synergistic effect and can supplement the shortage of endogenous enzymes of barley in the germination process, so that the problem that the quality of the barley is not comparable with that of foreign malt and the selling price of the barley is low is caused.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the scope of the present invention, and any modifications, equivalents or improvements that are within the spirit of the present invention are intended to be covered by the following claims.
Claims (9)
1. A compound enzyme solution for improving the quality of green malt is characterized in that: the compound enzyme solution for improving the quality of the green malt comprises an enzyme preparation composition and water, wherein the enzyme preparation composition comprises bromelain, trypsin, beta-glucosidase, cellobiase, pentosanase and lipase, the activity of the bromelain is 50000 IU-100000 IU, the activity of the trypsin is 300 IU-500 IU, the activity of the beta-glucosidase is 6000 IU-8000 IU, the activity of the cellobiase is 100 IU-300 IU, the activity of the pentosanase is 10000 IU-30000 IU, the activity of the lipase is 10000 IU-30000 IU, and the volume ratio of the enzyme preparation composition to the water is 1: 100-300.
2. The complex enzyme solution for improving the quality of green malt according to claim 1, characterized in that: in each milliliter of the enzyme preparation composition, the activity of bromelain is 60000 IU-90000 IU, the activity of trypsin is 400 IU-500 IU, the activity of beta-glucosidase is 7000 IU-8000 IU, the activity of cellobiase is 200 IU-300 IU, the activity of pentosanase is 20000 IU-30000 IU, and the activity of lipase is 20000 IU-30000 IU.
3. The complex enzyme solution for improving the quality of green malt according to claim 1, characterized in that: the volume ratio of the enzyme preparation composition to water is 1: 200-300.
4. The complex enzyme solution for improving the quality of green malt according to claim 1, characterized in that: when the compound enzyme solution is prepared, the volume ratio of the enzyme preparation composition to water is 1: 200.
5. The complex enzyme solution for improving the quality of green malt according to claim 1, characterized in that: in each milliliter of the enzyme preparation composition, the activity of bromelain is 60000IU, the activity of trypsin is 400IU, the activity of beta-glucosidase is 7000IU, the activity of cellobiase is 200IU, the activity of pentosanase is 20000IU, and the activity of lipase is 20000 IU.
6. A method for using a complex enzyme solution for improving the quality of green malt comprises the following steps:
preparing an enzyme preparation composition, wherein the enzyme preparation composition consists of bromelain, trypsin, beta-glucosidase, cellobiase, pentosanase and lipase, and in each milliliter of the enzyme preparation composition, the activity of the bromelain is 50000 IU-100000 IU, the activity of the trypsin is 300 IU-500 IU, the activity of the beta-glucosidase is 6000 IU-8000 IU, the activity of the cellobiase is 100 IU-300 IU, the activity of the pentosanase is 10000 IU-30000 IU, and the activity of the lipase is 10000 IU-30000 IU;
providing water, and mixing the prepared enzyme preparation composition with the water in a volume ratio of 1: 100-300 to obtain a complex enzyme solution;
providing barley, soaking the barley, adding the complex enzyme solution in the process of soaking the barley, and adding 4-20L of the complex enzyme solution to each ton of the barley by dry weight of the barley;
draining the barley soaked with the complex enzyme solution;
germinating said barley and growing green malt;
and drying the green malt, and removing roots to obtain the finished product malt.
7. The method of using the complex enzyme solution for improving quality of green malt as claimed in claim 6, wherein: during wheat steeping, 10L-20L of the complex enzyme solution is added to each ton of barley according to the dry weight of the barley.
8. The method of using the complex enzyme solution for improving quality of green malt as claimed in claim 6, wherein: during wheat steeping, 20L of the complex enzyme solution is added to each ton of barley based on the dry weight of the barley.
9. The method of using the complex enzyme solution for improving quality of green malt as claimed in claim 6, wherein: in each milliliter of the enzyme preparation composition, the activity of bromelain is 60000IU, the activity of trypsin is 400IU, the activity of beta-glucosidase is 7000IU, the activity of cellobiase is 200IU, the activity of pentosanase is 20000IU, and the activity of lipase is 20000 IU.
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