isoelectric zone मीनिंग इन हिंदी

The protein is retained by one or more of several treatments : leaching with 20-80 % aqueous alcohol / solvent, leaching with aqueous acids in the isoelectric zone of minimum protein solubility, pH 4-5; leaching with chilled water ( which may involve calcium or magnesium cations ), and leaching with hot water of heat-treated defatted soy meal / flour.