The Dark Side of the Low and High Temperature Denaturation of Myoglobin

We re-investigate a simple model used in the literature concerning the thermodynamic analysis of protein cold denaturation. We derive an exact thermodynamic expression for cold denaturation and give a better approximation than exists in the literature for predicting cold denaturation temperatures in the two-state model. We discuss the ``dark-side'' implications of this work for previous temperature dependent protein dynamics experiments and discuss micro-fluidic experimental technologies which could explore the thermal stability range of proteins below the bulk freezing point of water.