Table 3.
Values of T m1 and T m2 characterizing the thermal-induced denaturation of γ-GTs from different sources
| Mature protein | T m1 (°C) | T m2 (°C) | References |
|---|---|---|---|
| EcGT |
50.1 52.5 |
[62, 66] | |
| S463T-EcGT | 48.9 | [62] | |
| BlGT |
61.4 64.8 |
[38, 62] | |
| Δ(581-585)BlGT | 64.7 | [38] | |
| Δ(577-585)BlGT | 51.0 | [38] | |
| GthGT | 63.2 | 95.4 | [67] |
| Precursor | |||
| S463D-EcGT | 36.1 | [66] | |
| S463 K-EcGT | 38.2 | [66] | |
| T399A-BlGT | 68.1 | [38] | |
| Δ(576-585)BlGT | 45.1 | [38] | |
| Δ(566-585)BlGT | 44.9 | [38] | |
| Δ(558-585)BlGT | 43.9 | [38] | |
| Δ(523-585)BlGT | 32.6 | [38] | |
| Δ(479-585)BlGT | 31.7 | [38] | |
| T353A-GthGT | 66.5 | 88 | [67] |