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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 >