Effects of monopropanediamino-β-cyclodextrin on the denaturation process of the hybrid protein BlaPChBD

► We studied the effects of a cyclodextrin on the stability of a hybrid protein. ► This cyclodextrin showed anti-aggregating properties during thermal denaturation. ► Addition of the cyclodextrin also increased the protein stability over the time. ► We suggested a model to explain the stabilizing properties of the cyclodextrin.