I actually think you *can *make comparisons between different proteins. We heard a very nice talk by Jose Marquez about exactly this at the RAMC meeting recently.
Basically, 45C seemed to be the dividing line. If your protein melts below this it's a bad sign for crystallization and may point to setting up your crystallization experiments at lower temperatures. Patrick On Thu, Sep 23, 2010 at 6:04 PM, Anastassis Perrakis <a.perra...@nki.nl>wrote: > ** > > Hello - > > The excellent paper of McCrary, uses differential scanning > calorimetry, which will give an absolute measure of thermostability. > > Using Thermofluor I would be afraid you can only assess the relative > thermostability of one protein in different conditions. > As your fluorescence reporter would interact differently with exposed > hydro[hobic patches in different proteins, I would be a bit more careful > in comparing the Thermofluor results between different proteins ... I > am not aware of anyone correlating differential scanning calorimetrywith > Thermofluor data, but I must admit I have not looked up that > literature recently. > > A. > > > On 23 Sep 2010, at 18:40, Philippe DUMAS wrote: > > > Le 23/09/2010 17:28, Raji Edayathumangalam a écrit : > > > > Raji > > I suggest having a look to this paper: > > McCrary et al. J. Mol. Biol. 264(1996) 784 > > where you will find an interesting study on protein stability and an > > interesting comparison with other proteins. > > Philippe Dumas > > > >> 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 > >> > >> ----------- > >> Raji Edayathumangalam > >> Joint Research Fellow > >> Harvard Medical School/ > >> Brigham and Women's Hospital > >> Brandeis University > >> > > > > <McCrary-JMB264(1996)784.pdf><p_dumas.vcf> > -- patr...@douglas.co.uk Douglas Instruments Ltd. Douglas House, East Garston, Hungerford, Berkshire, RG17 7HD, UK Directors: Peter Baldock, Patrick Shaw Stewart http://www.douglas.co.uk Tel: 44 (0) 148-864-9090 US toll-free 1-877-225-2034 Regd. England 2177994, VAT Reg. GB 480 7371 36
