Table 1.

Stability of αα-hub domains

Domain/method	Tm (°C)a	ΔHb (kJ mol−1)	ΔCp (kJ mol−1 K−1)	m (kJ mol−1 M−1)	ΔGDNc (kJ mol−1)
AtTAF4–RST
CD chemical denaturation				3.7 ± 0.7	7 ± 2
CD thermal denaturation	68 ± 3	46 ± 6
Two-dimensional global analysis	66 ± 2	117 ± 26	3.1 ± 0.6	3.4 ± 0.3	5.9 ± 1.3
AtRCD1–RST
CD chemical denaturation				2.7 ± 0.3	7.0 ± 0.6
CD thermal denaturation	68.8 ± 0.2	54.8 ± 0.9
Two-dimensional global analysis	59 ± 5	118 ± 13	1.8 ± 0.3	3.8 ± 0.2	8.8 ± 1.4
HsTAF4–TAFH
CD chemical denaturation				5.5 ± 0.2	13.2 ± 0.4
CD thermal denaturation	74.1 ± 0.4	55 ± 2
Two-dimensional global analysis	71 ± 3	167 ± 16	3.4 ± 0.1	4.1 ± 0.1	12.9 ± 1.4

Chemical denaturation was performed by increasing the concentration of denaturant from 0 to 8 M urea, whereas thermal denaturation was performed by increasing the temperature from 15 to 90 °C. The thermodynamic parameters were calculated using Equations 2 (CD) and 3 (two-dimensional global analysis). The values are averages and standard deviations of three independent experiments.

^aIn the absence of denaturant.

^bΔH corresponds to the ΔH_vH for the CD thermal denaturation and ΔH_m for two-dimensional global analysis.

^cValue calculated at 25 °C.