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Fig. 4 Effects of Lipids on the Thermostability of GluCl The normalized peak heights from GluClcryst heat-treated at 57°C for 10 min, in the presence of the respective lipids. The peak heights were normalized to that from the sample at 4°C without any additive. See also Figure S3 and Table S2.
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Reprinted from Structure (London, England : 1993), 20, Hattori, M., Hibbs, R.E., Gouaux, E., A fluorescence-detection size-exclusion chromatography-based thermostability assay for membrane protein precrystallization screening, 129312991293-9, Copyright (2012) with permission from Elsevier. Full text @ Structure