Fig. S6.

Scaling law of fast fluctuations of hydrated protein powders by EINS. The experimental Lindemann parameter for several proteins in the state of hydrated powders (data from the present work or extracted from literature as indicated) is reported as a function of the reduced temperature $T/T_{m\text{,}exp}$: CEWL (blue circles), Mb (pink circles), BSA (light green circles) (49), crambin (red circles) (50), and Hb (dark green circles) (51). We show only the error bars for CEWL, Mb, and Hb that are comparable to those of the other systems. The red hatched area highlights the region where critical MSD are attained, corresponding to the melting of the different proteins.