St. Louis, and his collaborators, Somogyi and Doisy, introduced a method of purification which is known as the isoelectric process. ❋ Unknown (1965)
Gel electrophoresis, including isoelectric focusing ❋ Unknown (2010)
What's New in This Release: [read full changelog] · Average charge calculation and plot vs. pH with detection of isoelectric point (pI or IEP) · User interface improvements in the pH_calc module ❋ Softpedia Windows (2010)
(30 V, for 8 hours at 18°C), isoelectric focusing was performed using a voltage gradient from ❋ Franco Folli Et Al. (2010)
Our protein isoelectric point analysis indicates that extracellular proteins have lower predicted isoelectric points than intracellular proteins. ❋ Qi-Long Qin (2010)
Because the detection of EPO by isoelectric focusing is so cumbersome and expensive, not all samples are tested for EPO, explains Ayotte. ❋ Chemistry World (2010)
For EPO, the standard detection method is an isoelectric focusing test developed in 2000 by a team at the French National Anti-Doping Laboratory headed by Françoise Lasne. ❋ Chemistry World (2010)
It is predicted to encode a 666 amino acid protein with a molecular mass of 73.4 kDa and an isoelectric point of 5.0. ❋ Chang-Jin Park Et Al. (2010)
(SeTre-1) is 2144 nucleotides with an open reading frame of 1755 nucleotides, which encodes a protein of 585 amino acids with a predicted mass of approximately 66.48 KDa and an isoelectric point of 4.75. ❋ Jie Chen Et Al. (2010)
Prolongation and distortion of repolarization is the defining characteristic of TdP, more so than the twisting of the QRS complex about the isoelectric point. ❋ Unknown (2010)
Horizontal dimension, isoelectric point (pH); vertical, molecular mass (kDa). ❋ Marta Martinez-Vicente (2010)
The isoelectric point (pI) is the pH at which the emulsifier has no electrical charge, and therefore in a food with a pH close to the pI the emulsifier can no longer stabilize the emulsion effectively. ❋ Unknown (2009)
"For proteins, such as sodium caseinate, whose isoelectric point is slightly acidic, the EDA modification is very interesting since it gives the opportunity to study caseinates as emulsifiers in a different pH range," wrote the researchers. ❋ Unknown (2009)
Writing in the Journal of Agricultural and Food Chemistry, the Finnish researchers report that modifying the isoelectric point of the protein could extend the range of products the ingredient could be used in, particularly for acidic foods. ❋ Unknown (2009)
