Table 1.
Summary of equilibrium stability measurements for WT HP36 and its mutants in 10 mM sodium acetate, 150 mM sodium chloride, pH 5.0 at 25°C.
| protein | Tm (°C) | ΔH° (Tm) (kcal mol-1) | ΔG°U (H2O) (kcal mol-1) | M (kcal mol-1 M-1) |
|---|---|---|---|---|
| WT HP36 | 73.0 | 31.8 | 3.22 | -0.52 |
| D44N | 57.8 | 32.1 | 2.48 | -0.55 |
| F47L | 45.6 | 15.8 | 0.52a | -0.45b |
| R55M | 67.3 | 26.3 | 2.19 | -0.43 |
| D44NR55M | 55.4 | 27.4 | 1.74 | -0.44 |
| F47LR55M | 35.3 | 9.8 | 0.19-0.28c | N/A |
a
ΔG°U (H2O) of F47L is extrapolated from urea denaturation in different TMAO concentrations;
b
m is the average value of the m from urea denaturation in different TMAO concentrations;
c
ΔG°U (H2O) of F47LR55M is calculated from Gibbs-Helmholtz equation using ΔC°P values ranging from 0.30-0.70 kcal mol-1 K-1.