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Water at Biological and Inorganic Interfaces

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Abstract

We analyze the role of water at biological and inorganic interfaces. In fields like food processing, food preservation or bionanotechnology the fluctuations in density and entropy due to hydration water have consequences that go from damaging the tissues to reducing the cell death for dehydration to regulating the food stability to controlling the heat-exchange at the nanoscale. We focus on the thermodynamics of hydration water at cryopreservation temperatures and its effects on the dynamics of nano-confined and protein-hydration water. We consider the relevance of confining heterogeneities for controlling the physical properties of hydration water and the effects of interfacial water on protein stability. To this aim, we describe a coarse-grained model of water that allows us to perform theoretical calculations and numerical simulations, presenting our latest results and the work in progress. Our investigation is at the frontier of knowledge in Physics, Chemistry and Biology, with a potential impact on fields such as Nanoscience, Nanotechnology and Food Science.

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Acknowledgments

We thank M.C. Barbosa, M. Bernabei, S.V. Buldyrev, F. Bruni, S.-H. Chen, K.A. Dawson, P. Debenedetti, P. Kumar, F. Leoni, J. Luo, G. Malescio, F. Mallamace, M.I. Marqués, M. G. Mazza, A.B. de Oliveira, S. Pagnotta, D. Reguera, F. de los Santos, F. Sciortino, H.E. Stanley, F.W. Starr, K. Stokely, E.G. Strekalova, O. Vilanova and P. Vilaseca for helpful discussions. We thank for support the Spanish Ministerio de Ciencia e Innovación Grant FIS2009-10210, the Spanish Ministerio de Economia y Competitividad Grant FIS2012-31025, the Generalitat de Catalunya Grant 2010 FI- DGR, the European Commission Grant FP7-NMP-2010-EU-USA.

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    Giancarlo Franzese & Valentino Bianco

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Franzese, G., Bianco, V. Water at Biological and Inorganic Interfaces. Food Biophysics 8, 153–169 (2013). https://doi.org/10.1007/s11483-013-9310-7

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