Can Your Proteins Take the Heat Part II

While it is ideal if we could create a general model of melting temperature for every protein, we strongly encourage you to do a wide temperature analysis such as this application note. Each protein could be unique in viscosity at different temperatures.

While there is no one size fits all type of deal when it comes to creating your measurement parameters for your proteins, proteins cannot function properly or will denature when it gets up to the heating temperature of 70 ºC. 

When working with RheoSense viscometers, m-VROC and VROC initium, you can use a temperature sweep between 4 - 70 ºC. What this means is that the software will run the temperature control process to various temperatures as instructed in the recipe or protocol. 

Lower temperatures tend to be to analyze storage temperature while higher temperatures would be for melting temperature. Please note that you do need to dilute your samples when going to higher temperatures. This will benefit you as you can also run the samples after recovering (with VROC initium) on your HPLC or other lab equipment.