D2D CURE | Data | Raw Characterization Data

Raw Data for BglB Variant K334D

Yield (mg/mL): 1.202

**slope of K334D A_{420 nm} (min⁻¹)**
	[S] (mm)	1	2	3
A	75.00	0.0388661	0.046237	0.0413558
B	18.75	0.035097	0.039123	0.0269764
C	4.69	0.0202842	0.0225491	0.0150309
D	1.17	0.00868485	0.00968061	0.00594303
E	0.29	0.00261273	0.00294061	0.00199636
F	0.07	0.000818788	0.00116545	0.000944242
G	0.02	0.000555152	0.000638182	0.000882424
H	0.00	0.000815758	0.0010303	0.000252727

Yield / A_{280 nm}: 1.202 Dilution Factor: 100×

Protein purified on 9/27/19 and assayed on 9/27/19.
Data uploaded by peishanh and last updated on 2022-06-27 07:04:03.

**slope of WT A_{420 nm} (min⁻¹)**
	[S] (mm)	1	2	3
A	75.00	8.86E-02	1.11E-01	8.31E-02
B	18.75	7.30E-02	6.36E-02	5.65E-02
C	4.69	5.06E-02	4.93E-02	4.65E-02
D	1.17	2.51E-02	2.37E-02	2.22E-02
E	0.29	9.62E-03	8.33E-03	8.61E-03
F	0.07	2.82E-03	2.38E-03	2.40E-03
G	0.02	7.90E-04	6.74E-04	7.26E-04
H	0.00	1.88E-05	4.73E-05	0

Yield / A_{280 nm}: 1.03 Dilution Factor: 100×

Protein purified on 9/21/19 and assayed on 9/21/19.
Data uploaded by peishanh and last updated on 2022-06-27 07:04:03.

The above data have been published in the following journal article(s):

• Huang, P.; Chu, S.K.; Frizzo, H.N.; Connolly, M.P.; Caster, R.W.; & Siegel, J. B. (2020) “Evaluating Protein Engineering Thermostability Prediction Tools Using an Independently Generated Dataset..” ACS Omega 5(12), 6487–6493.