The stabilization of beta-lactoglobulin by glycine and NaCl

Effect of glycine and NaCl on the thermal denaturation of beta-lactoglobulin was examined. The results showed that the transition temperature of beta-lactoglobulin is increased by the addition of glycine and NaCl at 0.5 and 1M. This observed stabilization by glycine and NaCl was interpreted in terms of their favorable interactions with the native state of beta-lactoglobulin and unfavorable interactions with the denatured state.