isoelectric precipitation

During isoelectric precipitation, the maximum cloudiness of the solution occurs close to the pI of the protein.

In the computer program DataVis, choose Isoelectric Precipitation.

The precipitation of casein during cheesemaking, or during production of sodium caseinate, is an isoelectric precipitation.

Polymers, such as dextrans and polyethylene glycols, are frequently used to precipitate proteins because they have low flammability and are less likely to denature biomaterials than isoelectric precipitation.