Reason of Removal of water molecules for protein before docking

Question

[sakurashirleyke]

Commonly, during target protein preparation, it is necessary to eliminate water molecule in protein. What are the reasons to remove the non-bonded atoms which are water molecules? is it due to water molecule can affect the binding affinity? Meanwhile, is there any articles that provide the reasons of removing water? Can you provide the link? Thank you for your reply :)