The Hydrophilic Structure of Tartegrade Proteins

The exterior of these Tartegrade proteins contain amino acids that are very hydrophilic, meaning water loving. So do they kind of form the hydrogen bonds as if they were the water themselves surrounding the proteins? That's a really interesting idea and one that's been put forward in the literature before for other protectants. And what we think is happening is the Tartegrade aren't retaining any more water, but they are organizing the small amount of water that they do have into these local areas of hydration which are helping to keep things within that gel hydrated.