Le 23/09/2010 17:28, Raji Edayathumangalam a écrit :
Raji
I suggest having a look to this paper:
McCrary et al. J. Mol. Biol. 264(1996) 784
where you will find an interesting study on protein stability and an
interesting comparison with other proteins.
Philippe Dumas
> Hi Folks,
>
> Sorry for the pre-xtallo question; pre-xtallo right now, but hoping to
> take my protein the xtallo way one of these days!
>
> I am currently performing Thermofluor assays with my protein and the
> results show that the Tm is ~45C. I am looking for some examples of
> proteins and their melting temperatures so that I can gauge where my
> protein falls in the spectrum of unstable-to-stably folded. For
> example, the melting temperature of some forms of lysozyme is 73.8C
> (very stable, I suppose).
>
> Just need a sense for whether my protein is considered unstable or
> somewhat stable. Please could you share some examples.
>
> Many thanks.
> Raji
>
> -----------
> Raji Edayathumangalam
> Joint Research Fellow
> Harvard Medical School/
> Brigham and Women's Hospital
> Brandeis University
>
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