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We present evidence from molecular dynamics (MD) simulations that dynamics of water in the presence of trehalose and maltose shows two well distinct relaxations. In particular, the fraction of water molecules interacting with the sugar has a completely different dynamical behavior with respect to that of bulk-like water molecules. The analysis of the dynamic of hydration water molecules allows us to comprehend the differences between trehalose and maltose aqueous solutions and the microscopic mechanisms that cause a greater capability of trehalose in preserving biomolecules upon cooling.
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Magno et al. (2011) studied this question.
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