Table 2 Melting points of HU proteins from mesophilic and thermophilic organisms measured in various conditions.
Source organism[reference], (PDB code) | Tmelt*, °C | Experimental conditions | ||
|---|---|---|---|---|
Protein concentration, mg/ml | Salt concentration, M | |||
1 | Spiroplasma melliferum KC3, (5CVX) | 75.5, 92.2 | 4.5 | 0.2 |
84.8, 103.3 | 4.5 | 1.0 | ||
69.9, 81.0 | 1.0 | 0.2 | ||
2 | E. coli14 HUα2 (2O97), HUβ2 (4P3V) Huαβ (NA) | 40, 57; 26, 59; 41, 62 | 4.5 | 0.2 |
41, 50; 27, 56; 38, 53 | 1.0 | 0.2 | ||
59, 69; 50, 65; 60, 72 | 1.0 | 1.0 | ||
3 | Bacillus stearothermophilus23, (1HUU) | 65.8 | 0.2 | 0.05 |
4 | Bacillus subtilis21, (NA) | 46 | 1.7 | 0.1 |
61 | 1.9 | 0.5 | ||
32 | 0.1 | no | ||
55 | 0.1 | 0.5 | ||
5 | Bacillus globigii21, (NA) | 41 | 0.05 | no |
6 | Bacillus caldolyticus21, (NA) | 68 | 0.05 | no |
7 | Thermotoga maritima26, (1B8Z) | 77.5 | 1.2 | 0.05 |
8 | Thermoplasma volcanium25, (NA) | 57.1 | 1.6 | 0.1 |
54.8 | 0.6 | 0.1 | ||
