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Figure 2
Effect of additives on the thermostability of GgBest1. Identical protein samples were treated at a range of temperatures between 42 and 67°C using a thermocycler and then assessed by size-exclusion chromatography monitored by tryptophan fluorescence. Traces are buffer control, blue; DMSO, light blue; 5 mM CaCl2, yellow; 50 mM GABA, green; 100 mM niflumic acid, red; 100 mM 5-nitro-2-(phenylpropylamino)benzoate (NPPB), lilac; 100 mM dihydro-4,4′-diisothiocyanostilbene-2,2′-disulfonic acid (DIDS), grey.

Journal logoSTRUCTURAL
ISSN: 2059-7983
Volume 72| Part 3| March 2016| Pages 319-325
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