Isoelectric point

The isoelectric point (pI) of a protein is the pH where the proteins has no net charge. The pI is calculated from the pKa values for 20 different amino acids. At a pH below the pI, the protein carries a positive charge, whereas if the pH is above pI the proteins carry a negative charge. In other words, pI is high for basic proteins and low for acidic proteins. This information can be used in the laboratory when running electrophoretic gels. Here the proteins can be separated, based on their isoelectric point.