Protein: Parvalbumin alpha (Rattus norvegicus)
UniProt: P02625
Mutation: A22P|K81S
PDB: 1RTP
Experiment dataset: ProTherm
Method: Thermal
Measure: DSC
pH: 7.4
Buffer: sodium phosphate 10 mM
Temperature: 45.8
Ion: NaCl 0.20 M
ddG: -0.45
dCp: 1.4
Reversibility: Unknown
Reference: Impact of proline residues on parvalbumin stability. — Agah Sayeh|Larson John D|Henzl Michael T (Biochemistry;42;10886-95, 2003)