Water motion at protein surfaces is fundamental to protein structure, stability, dynamics, and function. By using intrinsic tryptophans as local optical probes, and with femtosecond resolution, it is possible to probe surface-water motions in the hydration layer. Here, we report our studies of local hydration dynamics at the surface of the enzyme Staphylococcus nuclease using site-specific mutations. From these studies of the WT and four related mutants, which change local charge distribution and structure, we are able to ascertain the contribution to solvation by protein side chains as relatively insignificant. We determined the time scales of hydration to be 3-5 ps and 100 -150 ps. The former is the result of local librational͞rotational motions of water near the surface; the latter is a direct measure of surface hydration assisted by fluctuations of the protein. Experimentally, these hydration dynamics of the WT and the four mutants are also consistent with results of the total dynamic Stokes shifts and fluorescence emission maxima and are correlated with their local charge distribution and structure. We discuss the role of protein fluctuation on the time scale of labile hydration and suggest reexamination of recent molecular dynamics simulations.protein hydration ͉ femtosecond dynamics ͉ protein fluctuation ͉ selective mutation F rom the laboratories of the senior authors of this study (A.H.Z. and D.Z.) (1-11), there has been a series of reports regarding the time and length scales of the water layer around protein surfaces. These studies were for proteins subtilisin Carlsberg (2), monellin (3), phospholipase A 2 (5), melittin (9), and human serum albumin (8, 10). A theoretical model was developed to take into account the exchange with bulk water (4, 12), and the dynamics are consistent with molecular dynamics (MD) simulations of residence times (13-16) on time scales from femtoseconds to picoseconds. Earlier NMR studies have reported hydration dynamics (residence times) in the subnanosecond regime (17-20), but, more recently, a claim has been made that water motions at protein surfaces are ultrafast compared with bulk water, only slowing down by a factor of two to three (21,22). This Ͻ10-ps range would imply that the observed long-time hydration dynamics in tens of picoseconds are due to protein side-chain relaxation (22, 23). In our earlier studies (6), we addressed in detail this issue and the reasons for dominance of hydration dynamics. To quantify the contribution of sidechain motions to total solvation on the time scale of hydration, we must carefully alter the local structure while maintaining the same tryptophan site.In this contribution, we report the effect of mutation (four mutants on three site selections and the WT) on hydration of the enzyme Staphylococcus nuclease (SNase). Fig. 1 shows the x-ray structure of the protein, consisting of three ␣-helices and a five-stranded -barrel with a total of 149 amino acids (24). The only single tryptophan residue (W140) has one edge exposed to the surface ...