AI Article Synopsis
- Hydration of biological macromolecules is essential for maintaining their stability and functionality, and traditional methods have often oversimplified this concept by using a single hydration parameter.
- A new method is proposed to differentiate between two hydration types: surface shell water (water bound to the macromolecule's surface) and entrained water (water within the macromolecule itself).
- By considering both types, this approach addresses the "hydration problem" in hydrodynamics, allowing for more accurate calculations of properties like hydrodynamic volume, sedimentation and diffusion coefficients, and intrinsic viscosities in macromolecules.
Article Abstract
Hydration of biological macromolecules is important for their stability and function. Historically, attempts have been made to describe the degree of macromolecular hydration using a single parameter over a narrow range of values. Here, we describe a method to calculate two types of hydration: surface shell water and entrained water. A consideration of these two types of hydration helps to explain the "hydration problem" in hydrodynamics. The combination of these two types of hydration allows accurate calculation of hydrodynamic volume and related macromolecular properties such as sedimentation and diffusion coefficients, intrinsic viscosities, and the concentration-dependent non-ideality identified with sedimentation velocity experiments.
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| http://dx.doi.org/10.1007/s00249-022-01627-8 | DOI Listing |
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