Melting temperature is the parameter generally used as a measure for stability of enzymes. Here, the authors show that that the melting temperature does not necessarily correlate to the activity observed in the presence of the solvent, and introduce an alternative parameter, the concentration of the co-solvent at the point of 50% protein unfolding at a specific temperature T.
- Frieda A. Sorgenfrei
- Jeremy J. Sloan
- Wolfgang Kroutil
