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Recently we have shown experimental evidence for a fragile-to-strong dynamiccrossover (FSC) phenomenon in hydration water around a globular protein(lysozyme) at ambient pressure. In this letter we show that when applyingpressure to the protein-water system, the FSC crossover temperatures inhydration water of lysozyme tracks the similar Widom line emanating from theexistence of a liquid-liquid critical point in a 1-D confined water (inMCM-41-S). The mean squared displacements (MSD) of hydrogen atoms in lysozymeand in its hydration water show a sudden change of slopes at the samecharacteristic temperature, which decreases with an increasing pressure. Theseresults taken together give support of the idea that the dynamic crossover (orso-called glass transition) of the protein is a function of both temperatureand pressure, following the FSC of its hydration water.

Pressure Dependence of the Dynamic Crossover Temperatures in Protein and its Hydration Water