We report studies of hydration dynamics at the surface of the enzyme protein bovine pancreatic ␣-chymotrypsin. The probe is the well known 1-anilinonaphthalene-8-sulfonate, which binds selectively in the native state of the protein, not the molten globule, as shown by x-ray crystallography. With femtosecond time resolution, we examined the hydration dynamics at two pHs, when the protein is physiologically in the inactive state (pH 3.6) or the active state (pH 6.7); the global structure and the binding site remain the same. The hydration correlation function, C(t), whose decay is governed by the rotational and translational motions of water molecules at the site, shows the behavior observed in this laboratory for other proteins, Subtilisin Carlsberg and Monellin, using the intrinsic amino acid tryptophan as a probe for surface hydration. However, the time scales and amplitudes vary drastically at the two pHs. For the inactive protein state, C(t) decays with an ultrafast component, close to bulk-type behavior, but 50% of the C(t) decays at a much slower rate, ؍ 43 ps. In contrast, for the active state, the ultrafast component becomes dominant (90%) and the slow component changes to a faster decay, ؍ 28 ps. These results indicate that in the active state water molecules in the hydration layer around the site have a high degree of mobility, whereas in the inactive state the water is more rigidly structured. For the substrate-enzyme complex, the function and dynamics at the probe site are correlated, and the relevance to the enzymatic action is clear.A lmost all biological macromolecules (proteins, enzymes, and DNA) are inactive in the absence of water. The hydration shell formed by water molecules in close vicinity of a protein͞ enzyme is particularly important for the stability of the structure and the function or recognition at a specific site. This role of hydration in enzyme catalysis is well known and has recently been reviewed in a number of publications (see, e.g., refs. 1-3). In one of these studies it was shown that the dehydration of a protein, which makes it more rigid and increases its denaturation temperature, is correlated with the loss of its physiological function (1). An understanding of the dynamics of water molecules at the surface of the protein, with spatial molecular and temporal femtosecond resolution of a single site, is important for elucidating a molecular picture and was the goal of a series of publications from this laboratory (4-6).Using the intrinsic single-tryptophan amino acid as a probe (4, 5), we found that the hydration dynamics at the surface of two different proteins, Subtilisin Carlsberg (SC) (4) and Monellin (5), occur on two well separated time scales: 800 fs and 38 ps for SC and 1.3 ps and 16 ps for Monellin. The slow and fast components are of similar magnitude. From these results, we discussed two types of water hydration trajectories: one fast, bulk type and another much slower, surface-bound type. When these experiments were made on a probe away from the surface by Ϸ1...