Figure 4. Temperature dependence of the excess heat capacity of denaturation measured by DSC for wild-type HUSpm and its point mutants.

In all cases, the protein concentration is 2.0 mg/ml and the NaCl concentration is 0.2 M. Temperatures of the melting peaks are shown in the corresponding insertions. (a) Effects of mutations on the non-conserved or semi-conserved hydrophobic residues. (b) Effects of mutations on the non-conserved residues involved in hydrogen bonding.