Why do we need to select a specific pH while we prepare a protein? Is it only to find out whether a given amino acid is ionized or unionized at this pH OR is it because pH of blood in humans is 7.4 or is there some other reason as well why we need to specify the pH.
Well,
joined with the ionization state of the amino acidic sequence of a given protein, you have to check the pH of your solutions because it dramatically influence the solubility of the protein (e.g. if the pH of your working solutions are very closed to the isoelectric point of your protein it is likely that it could precipitate).
Another important aspect to consider is the biological function of your protein. I mean, if your protein is an enzyme, it is possible that its enzymatic activity is stronly influenced by the pH of the soluiton. Likewise, the binding of a protein to DNA/RNA/other protein depends (also) on the pH and on the ionic strength of the medium.
Don't hesitate to ask other if you need!
Nicola
For protein to be functional its native configuration must be intact which solely depends on its surroundings charge that in turn depends on pH. Protein interaction with adjacent molecules and solubility also affected by pH.
As Nicola said, the most important aspect is to keep the biological function intact. Whatever the protein is, it has evolved to be as stable as possible at the pH of the milieu where it works.
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