Protein: Basic 7S globulin (Glycine max)
UniProt: P13917
Experiment dataset: ProTherm
Method: Thermal
Measure: DSC
pH: 7
Buffer: phosphate 0.01 M
Ion: NaCl 0.4 M
Tm: 86
dH: 145.79
dCp: 2.96
Reversibility: Unknown
State: 3.0
Reference: Study of the conformational stability of 7S globulin from french beans (phaseolin) using high-sensitivity differential scanning microcalorimetry. — Burova TV|Grinberg NV|Grinberg VYa|Tolstoguzov VB (Int J Biol Macromol;14;2-8, 1992)