The most widely used procedure to prepare protein isolates is isoelectric precipitation
The isoelectric precipitation method was used for the recovery of respective protein isolates from defatted legume samples.
2004) indicated that cowpea protein isolates (CPI) were obtained by isoelectric precipitation from defatted cowpea meal.
Isolate Recovery: Recovery of legume protein isolates were determined as weight of protein isolates attained after isoelectric precipitation per 100g weight of respective legume (Wang et al.
Then the super-natant fractions underwent isoelectric precipitation with 1 M Tris at pH 5.
Trefoil factor 3 (TFF3) was purified from human breast milk by ammonium sulfate precipitation followed by isoelectric precipitation, gel filtration, and DEAE-Sepharose chromatography to ensure the removal of putative contaminating proteins (Figure 1, A and B).
The presence of p/ values in this range was the reason for our two-step isoelectric precipitation process in this pH interval (4.
Currently, protein is traditionally prepared by alkaline extraction and isoelectric precipitation
13] was used for the alkaline extraction- isoelectric precipitation production of proteins; the defatted cashew nut flour was extracted at room temperature (about 20[degrees]C) by using two different cashew nut powder to water ratios of 1:5, and 1:10.
This confirmed the findings of Damodaran  that most proteins are highly soluble at alkaline pH (7-9), and that protein extraction from plant sources is best carried out at this pH range, and the protein is best recovered from the extract by isoelectric precipitation at pH 4.
This was followed by the isoelectric precipitation
of the proteins at pH 5.
This may represent isoelectric precipitation
of protein (4) and include hemoglobin, red cells, and red cell debris.