Heat stabilizers urea derivatives

A protein goes through heat denaturation when the temperature is raised. The melting temperature (i.e., the temperature at which half of the proteins in solution are unfolded) increases when protein stabilizers—such as polyols, sugars, and amino-acid derivatives—are present (Timasheff 2002b). Protein stabilizers are used in cells and in laboratories to protect proteins from heat denaturation. T, on the other hand, is reduced when denaturants—such as urea and guanidine hydrochloride—are present in the solution (Timasheff 2002b). Cosolvents can thus enhance or prevent thermal denaturation. 

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