Protein: Maltose/maltodextrin-binding periplasmic protein (Escherichia coli (strain K12))
UniProt: P0AEX9
Experiment dataset: ProTherm
Method: Urea
Measure: Isothermal denaturation
pH: 7.1
Buffer: CGH-10 
Temperature: 10
Ion: KCl 150 mM
dG: 9.9
Cm: 3.3
m-value: 2.9
Reversibility: yes
Reference: Thermodynamic effects of replacements of Pro residues in helix interiors of maltose-binding protein. — Prajapati R S|Lingaraju G M|Bacchawat Kiran|Surolia Avadhesha|Varadarajan Raghavan (Proteins;53;863-71, 2003)