Protein denaturation described by a two-state structural model of liquid water

Our laboratory has been involved in expounding an outer neighbor molecular-level structural theory for liquid water in the supercooled and ordinary thermodynamic regimes. This theory, which depends on transformations with increasing temperature or pressure, is consistent with all the properties of this substance, including the ten or so "anomalies", and has been recently used to explain the effect that surrounding water has on proteins. For example, the sharp decrease in the hydration entropies of polar groups can be explained through a consideration of the promotion of ice-Ih-type bonding structure at the expense of the less stable ice-II-type bonding structure. These structural transformations occur in the local neighborhood of the polar group. In this paper we discuss this outer neighbor two-state structural theory for liquid water, the role it plays in explaining water's anomalous properties and its description of protein denaturation both as a function of temperature and pressure.