What Protein Properties Are Characterized by the Isoelectric Point?
The isoelectric point (pI) is a crucial parameter for characterizing proteins, reflecting the following properties:
Charge State
Proteins contain ionizable functional groups, such as carboxyl and amino groups, which affect the overall charge. The pI is the pH at which the protein carries no net charge, as the number of positively and negatively charged groups are equal.
Solubility
Near the isoelectric point, protein solubility is at its lowest due to minimal electrostatic repulsion, which may lead to precipitation.
Mobility
In isoelectric focusing electrophoresis, proteins stop migrating when they reach their pI value.
Biological Relevance
The pI determines a protein’s charge state in physiological conditions, influencing its biological activity, interactions with biomolecules, folding, and conformation.
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