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| Content Provider | Springer Nature Link |
|---|---|
| Author | Franzese, Giancarlo Bianco, Valenti Iskrov, Svilen |
| Copyright Year | 2010 |
| Abstract | Water is essential for the activity of proteins. However, the effect of the properties of water on the behavior of proteins is only partially understood. Recently, several experiments have investigated the relation between the dynamics of the hydration water and the dynamics of protein. These works have generated a large amount of data whose interpretation is debated. New experiments measure the dynamics of water at low temperature on the surface of proteins, finding a qualitative change (crossover) that might be related to the slowing down and stop of the protein’s activity (protein glass transition), possibly relevant for the safe preservation of organic material at low temperature. To better understand the experimental data several scenarios have been discussed. Here, we review these experiments and discuss their interpretations in relation with the anomalous properties of water. We summarize the results for the thermodynamics and dynamics of supercooled water at an interface. We consider also the effect of water on protein stability, making a step in the direction of understanding, by means of Monte Carlo simulations and theoretical calculations, how the interplay of water cooperativity and hydrogen bonds interfacial strengthening affects the protein cold denaturation. |
| Starting Page | 186 |
| Ending Page | 198 |
| Page Count | 13 |
| File Format | |
| ISSN | 15571858 |
| Journal | Food Biophysics |
| Volume Number | 6 |
| Issue Number | 2 |
| e-ISSN | 15571866 |
| Language | English |
| Publisher | Springer US |
| Publisher Date | 2010-12-31 |
| Publisher Place | Boston |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Water Hydrated proteins Confined water Biological interfaces Analytical Chemistry Food Science Biophysics and Biological Physics |
| Content Type | Text |
| Resource Type | Article |
| Subject | Analytical Chemistry Biophysics Bioengineering Food Science Applied Microbiology and Biotechnology |
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