Morphology and phase separation of hydrophobic clusters of soy globular protein polymers

Protein hydrophobic interaction has been considered the most important factor dominating protein folding, aggregation, gelling, self-assembly, adhesion, and cohesion properties. In this paper, morphology and phase separation of hydrophobic clusters, networks, and aggregates of soy globular protein polymers, induced by using a reducing agent (NaHSO3), are studied using microscopic instruments. The morphology and phase separation of these hydrophobic clusters are sensitive to protein structure and composition, pH, and ionic-strength (I(m)). Most of the clusters are in spherical-shape architecture and mainly consist of hydrophobic polypeptides. Rod-shape clusters were also observed at higher ionic strength, and mainly consist of hydrophilic polypeptides. The ratio of hydrophobic/hydrophilic (HB/HL) polypeptides is important to facilitate the formation of clusters in an environment with a certain pH value and ionic strength. At HB/HL 0.8, uniform spherical clusters were observed and diameters ranged from 30 to 70 nm. At HB/HL <0.8, large spherical clusters were formed with diameters ranging from 100 to 1,000 nm, and at HB/HL >or=1.8, large hydrophobic aggregates formed, and size of aggregates can be up to 2 500 nm. When solid content increased from 3% to 38%, at I(m) or= 0.115 mol x L(-1), HB/HL ratio >or=1.8, the large aggregates became very cohesive and viscoelastic. Clear phase separation was observed during curing between hydrophobic and hydrophilic protein polymers. Phase-separation degree increased as HB/HL ratio increased.