Hi Folks,
Sorry for the pre-xtallo question; pre-xtallo right now, but hoping to
take my protein the xtallo way one of these days!
I am currently performing Thermofluor assays with my protein and the
results show that the Tm is ~45C. I am looking for some examples of
proteins and their melting temperatures so that I can gauge where my
protein falls in the spectrum of unstable-to-stably folded. For
example, the melting temperature of some forms of lysozyme is 73.8C
(very stable, I suppose).
Just need a sense for whether my protein is considered unstable or
somewhat stable. Please could you share some examples.
Many thanks.
Raji
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Raji Edayathumangalam
Joint Research Fellow
Harvard Medical School/
Brigham and Women's Hospital
Brandeis University
