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. 2016 Sep 29;6:34442. doi: 10.1038/srep34442

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Copyright © 2016, The Author(s)

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Protein denaturation was analysed as a function of urea concentration or temperature using CD ellipticity at 222 nm. (a–d) Thermal denaturation of NRN1_L.h.variants at (a) pH 7.2, (b) pH 7.2 in the presence of 300 mM NaCl, (c) pH 6.0 and (d) pH 6.0 in the presence of 300 mM NaCl. (e,f) Urea titration of NRN1_L.h.variants at (e) pH 7.2 and (f) pH 6.0. The lines represent fits using a two-state model.