Thermal stability of proteins

The maximum melting points of 14 proteins in respect to pH are reported, the correlation coefficient between the hydrophobic index and the melting point was +0.622, and that between the average residue volumes and the melting points was +0.960. The correlation coefficient between the average residue volume and the hydrophobic index was +0.697. The least square relation between the melting points of the proteins and hydrophobic index and the average residue volumes considered as independent variables yielded a positive coefficient for the average residue volume and a negative coefficient for the hydrophobic index.