Table 2.
Production of rolled fillet of ham with low purine content. A rolled fillet of macerated ham was incubated with the enzyme mixture consisting of adenine deaminase (Aadap), guanine deaminase (Agdap), xanthine dehydrogenase (Axorp) and urate oxidase (Auorp). The purine contents were analyzed by HPLC
| Purine amount [mg/l] |
||||||
|---|---|---|---|---|---|---|
| Enzyme mix [U/ml] | Incubation time[min] | Adenine | Hypoxanthine | Xanthine | Guanine | Uric acid |
| 0 | 0 | 1.4 | 9.4 | 1.1 | 21.1 | 0 |
| 0.2 | 0 | 0.3 | 6.6 | 3.5 | 17.5 | 0 |
| 0.2 | 120 | 0 | 0 | 0.3 | 0 | 0 |
| 0.2 | 240 | 0 | 0 | 0 | 0 | 0 |