Raw Data for BglB Variant N163S
Expression Data
Kinetic Assay Data
| [S] (mm) | 1 | 2 | 3 | |||
|---|---|---|---|---|---|---|
| A | 75.00 | 0.1546 | 0.1526 | 0.1566 | ||
| B | 25.00 | 0.1566 | 0.1468 | 0.1342 | ||
| C | 8.33 | 0.1342 | 0.099 | 0.0958 | ||
| D | 2.78 | 0.0851 | 0.0742 | 0.0844 | ||
| E | 0.93 | 0.0371 | 0.0354 | |||
| F | 0.31 | 0.0328 | 0.0295 | 0.0319 | ||
| G | 0.10 | 0.014 | 0.0132 | 0.015 | ||
| H | 0.03 | 0.0072 | 0.0073 | 0.0073 |
Protein purified on 4/21/21 and assayed on 4/28/21.
Data uploaded by aguiri01 and last updated on 2022-06-27 07:04:03.
Reference Data for WT
| [S] (mm) | 1 | 2 | 3 | |||
|---|---|---|---|---|---|---|
| A | 75.00 | |||||
| B | 25.00 | 0.0958 | 0.0874 | |||
| C | 8.33 | 0.073 | 0.0675 | |||
| D | 2.78 | 0.0535 | 0.0476 | |||
| E | 0.93 | 0.0206 | 0.0189 | |||
| F | 0.31 | 0.0185 | 0.0142 | |||
| G | 0.10 | 0.008 | 0.0044 | |||
| H | 0.03 | 0.0041 | 0.0033 |
Protein purified on 4/20/21 and assayed on 4/20/21.
Data uploaded by aguiri01 and last updated on 2022-06-27 07:04:03.
Thermostability Assay Data
| T (°C) | 1 | 2 | |||
|---|---|---|---|---|---|
| A | 30.0 | 0.8397 | 1.041 | ||
| B | 31.8 | ||||
| C | 33.6 | ||||
| D | 35.5 | 0.8737 | 0.7404 | ||
| E | 37.3 | 0.6084 | 0.2833 | ||
| F | 39.1 | 0.8082 | 0.5741 | ||
| G | 40.9 | 0.1698 | 0.1704 | ||
| H | 42.7 | 0.0072 | 0.0058 | ||
| I | 44.5 | 0.0004 | 0.0008 | ||
| J | 46.4 | 0.0002 | 0.0002 | ||
| K | 48.1 | 0.0002 | 0.0001 | ||
| L | 50.0 | 0 | 0 |
Reference Data for WT
| T (°C) | 1 | 2 | |||
|---|---|---|---|---|---|
| A | 30.0 | 0.6649 | |||
| B | 31.8 | 0.7928 | |||
| C | 33.6 | 0.7785 | |||
| D | 35.5 | 0.6394 | |||
| E | 37.3 | 0.7241 | |||
| F | 39.1 | 0.6772 | |||
| G | 40.9 | 0.2588 | |||
| H | 42.7 | 0.0309 | |||
| I | 44.5 | 0.0012 | |||
| J | 46.4 | 0.0004 | |||
| K | 48.1 | 0.0003 | |||
| L | 50.0 | 0.0002 |
Protein purified on 4/20/2021 and assayed on 5/4/2021.
Data uploaded by TadenW and last updated on 2022-07-28 16:00:19.
Design Data
Citations
The unpublished data above were collected by students from Gettysburg College. For inquiries, please contact Jason W. Labonte: <jlabonte@ndm.edu>.
