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Figure 2
Stability and activity of the HEWL variants. (a) Tm values for H-HEWL, D-HEWLEC (before and after crystallization) and D-HEWLPP in deuterated protein buffer (50 mM sodium acetate pD 4.5) and in hydrogenated activity-assay buffer (0.1 M sodium phosphate pH 7.5, 0.1 M sodium chloride, 2 mM sodium azide). (b) Thermal unfolding curves (first derivative against temperature) of H-HEWL (green), D-­HEWLEC before crystallization (continuous dark blue line) and after crystallization (dashed light blue line) and D-HEWLPP (red) in deuterated protein buffer. (c) Enzymatic activity of H-HEWL (green), D-HEWLEC (dark blue, before crystallization; light blue, after crystallization) and D-HEWLPP (red) in the hydrogenated activity-assay buffer. The p-values represent the significance of the homoscedastic hypothesis, meaning the probability of the pairs of measured values being equal.

IUCrJ
Volume 8| Part 3| May 2021| Pages 372-386
ISSN: 2052-2525
https://doi.org/10.1107/S2052252521001299