Brisket

At the isoelectric point, protein have no net charges and therefore will be less soluble. Why does increasing ionic strength result in an increase in solubility? Do the ions form a solvation shell? Also when salting out the ionic strength of the solution is increase (salt = more ions) and this results in a precipitate. The ions disrupt the protein/solvent interaction and cause the protein to aggregate and therefore precipitate out. Can someone please help explain this concept of protein solubility with ionic strength at isoelectric point. Thanks