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. Author manuscript; available in PMC: 2009 Mar 7.
Published in final edited form as: J Mol Biol. 2008 Jan 5;376(5):1360–1376. doi: 10.1016/j.jmb.2007.12.063

Figure 9. Effect of amino acids substitutions on thermal unfolding of wild-type and substituted LUSH proteins.

Figure 9

(Left) Thermal unfolding of LUSH proteins in the apo state (red) and in the presence of 80mM butanol (blue) monitored using CD at 222 nM and (Right) differential unfolding curves derived from the data in the left panel to obtain values of Tm and ΔVH 45 for (a & e) Wild-type, (b & f) T57S, (c & g) S52A, and (d & h) T57A proteins.