Figure 3.

Production of food with low purine content using beef broth as an example. Presented is the profile of the beef broth before (thick line) and after (thin line) enzyme treatment with (A) 4.2 U adenine deaminase (Aadap) for 20 min and (B) an enzyme mixture containing 1 U of xanthine dehydrogenase (Axorp) and 0.125 U of adenine deaminase (Aadap), guanine deaminase (Agdap) and urate oxidase (Auorp) respectively plus 3 mg ml⁻¹ NAD⁺ for 240 min. Peaks: 1 – adenine, 2 – hypoxanthine, 3 – xanthine, 4a,b – guanine, 5 – uric acid.