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. 1971 Dec;22(6):1034–1040. doi: 10.1128/am.22.6.1034-1040.1971

Effect of pH, Protein Concentration, and Ionic Strength on Heat Inactivation of Staphylococcal Enterotoxin B 1

E M Jamlang 1,2, M L Bartlett 1,3, H E Snyder 1
PMCID: PMC376481  PMID: 5137578

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.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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