Sandbox Reserved 1845: Difference between revisions
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=== T96 === | === T96 === | ||
<scene name='10/1075247/T96/3'>T96</scene> | <scene name='10/1075247/T96/3'>T96</scene> | ||
M96 | |||
The original side chain is threonine and is mutated with a methionine. This is really a mutation that increases thermostability. The wild-type variant has a melting point of 84.7 degree Celsius. The mutation of methionine, is a larger, more hydrophobic side chain, and would contribute to stabilization of the protein's core by increasing hydrophobic interactions. The stronger internal interactions help the enzyme to maintain its folded structure more efficiently at elevated temperatures. Which is shown by the M96 mutation having a melting point of 87.4 degree Celsius. | The original side chain is threonine and is mutated with a methionine. This is really a mutation that increases thermostability. The wild-type variant has a melting point of 84.7 degree Celsius. The mutation of methionine, is a larger, more hydrophobic side chain, and would contribute to stabilization of the protein's core by increasing hydrophobic interactions. The stronger internal interactions help the enzyme to maintain its folded structure more efficiently at elevated temperatures. Which is shown by the M96 mutation having a melting point of 87.4 degree Celsius. | ||
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=== N246 === | === N246 === | ||
<scene name='10/1075247/N246/1'>N246</scene> | <scene name='10/1075247/N246/1'>N246</scene> | ||
D246 | |||
M246 | |||
The original side chain of asparagine, with two options of mutations with aspartic acid and methionine. These mutations are also to increase thermostability. With the wild-type having a melting point of 84.7 degree Celsius. The mutation to aspartic acid, which replaces a polar and neutral side chain with a negatively charged side chain. This likely introduces more electrostatic interactions or salt bridges that help stabilize the protein structure. Taking the N246D mutation with a melting point of 87.9 degree Celsius. While the mutation replaces the original with a hydrophobic amino acid side chain. This introduces a bulkier and hydrophobic side chain, which will strengthen the internal packing of the core of the protein. This leads for the N246M had a melting point of 88.0 degree Celsius. | |||
=== S283 & D238 === | === S283 & D238 === | ||
