ive had some difficulty finding papers which discuss the effects of
ionic strength on protein solubility at the isoelectric point.
one review article suggested that a protein is minimally soluble at low
ionic strength at its pI. a colleague suggested that the low solubility at
the pI can be further decreased by salting out.
- is the isolectric point dependent on ionic strength?
- is it possible to generalize about whether salting out agents can further
decrease the solubility of a protein at its isoelectric point?
