title: Effect of pH, protein concentration, and ionic strength on heat inactivation of staphylococcal enterotoxin B 1 .
abstract: Heat treatment of highly purified staphylococcal enterotoxin B causes a more rapid loss of immunological activity at 70 to 80 C than at 90 to 100 C. Toxicological results based on intravenous injection of dogs paralleled the results obtained by immunological means (single gel diffusion). The loss of immunological activity did not follow first-order kinetics. Results are given on the effects on heat inactivation of changing pH, ionic strength, and initial concentration of enterotoxin. Disc-gel electrophoresis of purified enterotoxin B showed a major and minor band. The minor band was a size isomer of the major band.
mesh_terms: D000818:Animals; D002021:Buffers; D002474:Cell-Free System; D002845:Chromatography; D004285:Dogs; D004589:Electrophoresis, Disc; D004768:Enterotoxins / Q000032:analysis / Q000096:biosynthesis / Q000302:isolation & purification / Q000378:metabolism / Q000633:toxicity*; D005612:Freeze Drying; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007275:Injections, Intravenous; D010710:Phosphates; D011489:Protein Denaturation; D012703:Serotyping; D013210:Staphylococcus / Q000378:metabolism; D014839:Vomiting / Q000139:chemically induced
chemical_list: D002021:Buffers; D004768:Enterotoxins; D010710:Phosphates