Gene/Protein Disease Symptom Drug Enzyme Compound
Pivot Concepts:   Target Concepts:
Query: UMLS:C0847097 (acidity)
 15,165 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Studied was the effect of some physical and chemical factors--heating, acidity, treatment with ultraviolet rays, and enzyme treatment--on the activity of the Brucella abortus 99 cell wall antigen. The activity of the antigen was determined through the microreaction of complement-fixing after Kolmer. It was found that the antigen was most sensitive to acid treatment and treatment with ultraviolet rays, and was more slightly sensitive to the effect of alkaline agents and pronase. Besides, the antigen proved heat-resistant and did not lose its activity after treatment with trypsin and alph- and beta-amylase. The chemical nature of the epitopes (the determinant groups), substantiating the activity of the antigen is briefly discussed.
 ...
PMID:[Effect of physical and chemical factors on the antigenic activity of the cell walls of Brucella abortus 99]. 3 83

In this study, sufu, a fermented product of soybean curd, was prepared by ripening the salted tofu in the mash of Aspergillus oryzae -fermented rice-soybean koji possessing various hydrolytic enzymes for 16 days. It was found that protease, alpha-amylase, beta-amylase, and lipase activities observed in the koji granules reduced most pronouncedly during the initial 4 or 8 days of ripening. Meanwhile, an increase in the activity of the various enzymes was noted in the ripening infusion and tofu cubes. During the ripening period, the content of total nitrogen, pH, and hardness of sufu decreased, while the titratable acidity, protein dissolution ratio, content of free fatty acid, and free amino acid increased with glutamic acid, showing the largest magnitude of increase at the end of the 16 day ripening period. Additionally, the color of tofu cubes changed from pale yellow to yellowish brown at the end of the ripening period.
 ...
PMID:Some biochemical and physical changes during the preparation of the enzyme-ripening sufu, a fermented product of soybean curd. 2021 23