Thermal and Chemical Stability of Two Homologous POZ/BTB Domains of KCTD Proteins Characterized by a Different Oligomeric Organization
Figure 4
Chemical denaturation of KCTD6BTB and KCTD5BTB followed by fluorescence. The spectra obtained upon excitation at 280 nm in the presence of increasing concentration of urea are reported in (a) and (b) for KCTD6BTB and KCTD5BTB, respectively. Similarly, the spectra obtained upon excitation at 280 nm in the presence of increasing concentration of GuHCl are reported in (c) and (d), for KCTD6BTB and KCTD5BTB, respectively. Spectra obtained for KCTD5BTB after excitation at 295 nm are reported in (e) (urea) and (f) (GuHCl).
