Table 2. Summary of Highest Melting Temperatures and Best Buffering Conditions for Proteins Studieda.
| protein | pI | highest Tm (°C) | best pH stability | best NaCl stability for pH (M) | least stable pH (lowest Tm) |
|---|---|---|---|---|---|
| β-lactamase | 9.4 (9.5) | 57 (59) | 5.0–6.5 (6.0–8.0) | 1.0 (1.0) | 4.0, 8.0–9.5 (4.0–5.0) |
| SpNadD | 5.5 (5.2) | 58 (59) | 8.5–9.5 (8.5–9.5) | 1.0 (1.0) | 4.0–5.5 (4.0–5.5) |
| VvDxr | 5.1 (5.4) | 62 (62) | 4.5–6.5 (5.0–7.5) | 1.0 (1.0) | 9.0–9.5 (9.5) |
| mcsA | 6.7 (6.9) | 64 (64) | 6.0–8.5 (6.0–8.5) | 1.0 (1.0) | 4.0–4.5 (4.0–4.5) |
| MtDapB | 5.8 (5.5) | 71 (74) | 7.0–9.5 (6.5–9.5) | 1.0 (1.0) | 4.0–5.5 (4.0–4.5) |
| NgDapB | 6.0 (5.9) | 76 (76) | 7.5–9.5 (7.5–9.5) | no significant impact | 4.0–5.0 (4.0–4.5) |
| VvDapB | 5.5 (5.2) | 71 (71) | 7.5–9.5 (7.5–9.5) | 1.0 (1.0) | 4.0–5.0 (4.0–5.0) |
| Amb a 8 | 5.4 (4.8) | 56 (53) | 6.5–9.5 (6.5–9.5) | 0 (0) | 4.0–4.5 (4.0–4.5) |
| Art v 4 | 5.3 (4.7) | 54 (54) | 6.5–9.5 (6.5–9.5) | no significant impact | 4.0 (4.0) |
| Bet v 2 | 5.6 (5.0) | 55 (50) | 7.0–9.5 (7.0–9.5) | no significant impact | 4.0–5.0 (4.0–5.0) |
a
Numbers in parentheses indicate values after His-tag cleavage by TEV protease. The pH values are given in ranges. Best NaCl stability for pH indicates the salt concentration that gave the highest thermal stability for the best pH range; no significant impact means that protein stability was not affected by salt concentration.