Proteins can be denatured by heat, extremes of pH, and some solvents and solutes

Question

Proteins can be denatured by heat, extremes of pH, and some solvents and solutes. Protein structure can also be stabilized by some solvents and solutes. Glycine betaine, trehalose, trimethylamine-N-oxide (TMAO), and arginine hydrochloride (ArgHCl) increase the surface tension of water. However, ArgHCl also binds extensively to some proteins, such as RNase. Sucrose and guanidine thiocyanate (GuSCN) decrease the surface tension of water. Which would you choose to denature a protein?

1-trehalose

2-sucrose

3-glycine betaine

4-TMAO

Explanation / Answer

Trehalose prevents protein denaturation and sucrose promotes it.

Therefore, the corretc option is sucrose.

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