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 stabilize native protein structure?1-trehalose

2-sucrose
3-glycine betaine
4-TMAO

Answer 1

Trehalose

Step-by-step explanation:

Trehalose considered a naturally occurring osmolyte and is considered to be an exceptional protein stabilizer agent because it helps in retaining the activity of the enzymes in solutions as well as in substance with the freeze-dried state.