How (quantitatively speaking) does temperature influences rate of decay of proteins? I am looking for some general number/function, the influence of temperature on an average protein.
For computer modeling purposes, I am looking for some referenced quantitative measurements of the effect(s) of temperature on the dynamic of biochemical reactions. In particular, my question is:
How does temperature influences rate of protein decay?
I am looking for a function (eventually expressing the michaelis-menten constant as a function of the temperature) that I can plug in my algorithms to incorporate the influence of various temperatures on the process I want to simulate. The model under simulation is an eukaryote such as Saccharomyces telluris (a yeast) for example living at some common range of temperature [5-35 °C]. I am not thinking to any particular protein rather I am looking for some approximative effect of temperature on the decay rate on an "average protein". I welcome any kind of expression of how temperature influences the rate of decay. Some values using the Erying equation, Van't Hoff equation or a $Q10$ (measured in some reasonable range [5°C - 35°C]) for examples would also fit my needs. I would be very surprise that there is not enough literature on the subject in order to get some average impact of temperature on protein decay rate but as a biologist (and not a biochemist) I can't wrap my head around this problem and can't find any satisfying article. Thanks for your precious help!
I am not looking for...
I am NOT looking for a theoretical explanation of how temperature influences these reactions (I have basic understanding of the importance of the activation energy as displayed on a Maxwell-Boltzman distribution and of the michaelis-menten equation). I am just looking for some empirical observations of how temperature influences proteins decay rate. I am not looking for any accurate value but only for some estimation that I can plug into my algorithms.
Reading the comments I realize that my question is too broad in the sense that there might have too much variance in how different proteins respond to temperature in order to draw in general tendency. If this is so, someone willing to answer may reduce the question to transcription factor, to General Transcription Factor (GTF) or even to TFIIA.
What about this article for example? I am not really able to extract from it the info I am looking for but it might be in here.