Table 3.
Thermodynamic Parameters Derived from Thermal Denaturations of Mixtures of Proteins
| Protein (2.0 μM) | Tm(°C) | ΔG37 (kcal/mole) | ΔH (kcal/mole) |
| B-EE34(V)‖A-RR34(V) | 57.6 | −14.7 | −111.2 |
| B-EE34(N)‖A-RR34(N) | 50.1 | −11.7 | −99.3 |
| B-EE34(V)‖A-RR34(N) | 43.4 | −9.4 | −81 |
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The table presents the thermodynamic parameters of heterodimers composed of the indicated two proteins measured by circular dichroism spectroscopy at 222 nm for three heterodimers, including melting temperature (Tm, °C), Gibbs free energy 37°C, ΔG (kcal/mol), and ΔH (kcal/mol).
