Protein and Proteomics - Point mutation and protein stability (Mar/21/2006 )

Hi,
I did point mutation Glycine (G) instead of (Arginine)R. Any one can suggest which is the high themostable amino acid?
Thanks
kumar

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To my knowledge, there is no such thing as a thermostable amino acid- it's the interaction between them that makes a protein more or less thermostable. If you have the cristallized structure of your protein, you can determine if the mutation changed for example the possibility to form H-bonds or other interactions and so weaken or strengthen the stability of the protein. But it's always just a possibility.

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Susannh,
Thanks for your openion. If i look into the papers "the amino acid change" can make lot of thermostability. So i ask this. In addition it is very difficult to crystallized my protein.
Thanks
kumar

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