Biochemical Thermodynamics
This book is dedicated to studying the thermodynamic bases of the structure-function relationship of proteins. It moves from the elementary principles of physical chemistry to the most current topics of biochemistry, including those that may be subject to some controversy. It considers thermodynamic properties related to the stability and function of proteins from the point of view of physics in a language that, without sacrificing conceptual rigor, is easy to read. Detailing the thermodynamics of protein-ligand interactions, protein naturation, allostery, oxidative phosphorylation and protein phosphorylation, the book will be of interest to students and teachers of chemistry, physics, biochemistry and biotechnology.
Juan S. Jiménez received his PhD from the University of Granada, Spain, in 1976, and worked as a Postdoctoral Fellow at the Weizmann Institute of Science, Israel. He is currently Full Professor of Physical Chemistry at the Universidad Autónoma de Madrid, where he has taught Physical Biochemistry for more than 30 years. His research focuses on enzymes and proteins, including those related to Alzheimer’s Disease, studied through kinetic and thermodynamic techniques, as well as Surface Plasmon Resonance.
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