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The isoelectric point (pI, pH(I), IEP), is the pH at which a molecule carries no net electrical charge or is electrically neutral in the statistical mean. The standard nomenclature to represent the isoelectric point is pH(I). [1] However, pI is also used. [2] For brevity, this article uses pI.
The LRRN3 protein is 708 amino acids in length. The molecular weight of this protein is 79,424 daltons, with an isoelectric point of 8.02. [9] It is known to be a single-pass type I membrane protein because it spans the membrane once, with its N-terminus on the extracellular side of the membrane, and its signal sequence is removed.
74645 Ensembl ENSG00000183508 ENSMUSG00000044468 UniProt Q5VWP2 Q5SSF7 RefSeq (mRNA) NM_017709 NM_001142952 RefSeq (protein) NP_060179 NP_001136424 Location (UCSC) Chr 1: 117.61 – 117.63 Mb Chr 3: 100.36 – 100.4 Mb PubMed search Wikidata View/Edit Human View/Edit Mouse Protein FAM46C also known as family with sequence similarity 46, member C is a protein that, in humans, is encoded by the ...
Most commonly found are calcium lactate crystals, especially on younger cheese, on the surface, and on cheddar. Depending on the cheese and its age, these crystals can consist of either or both enantiomers. [1] For grana padano, grainy amino acid crystals inside the cheese consisting mainly of tyrosine and of leucine and isoleucine have been ...
The isoelectric point is the pH at which a compound - in this case a protein - has no net charge. A protein's isoelectric point or PI can be determined using the pKa of the side chains, if the amino (positive chain) is able to cancel out the carboxyl (negative) chain, the protein would be at its PI.
For this reason isoelectric point precipitation is most often used to precipitate contaminant proteins, rather than the target protein. The precipitation of casein during cheesemaking, or during production of sodium caseinate, is an isoelectric precipitation.
LRRC40 is a 602 amino acid protein with a molecular weight of 68.254 kDa and an isoelectric point of 6.04. [28] LRRC40 is expected to localize to the nucleus [29] and has no transmembrane domains to anchor it to the nuclear membrane. LRRC40 has many predicted phosphorylation sites.
Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies. [1]