Development of a functional instant drink using soy isolate and collagen hydrolysate

Articles in Press

Document Type : Research Paper

Authors

1 Kazakh Research Institute of Processing and Food Industry, Almaty, Kazakhstan

2 JSC Almaty Technological University, Almaty, Kazakhstan

3 South Kazakhstan University named after M. Auezova,Shymkent, Kazakhstan

4 South Kazakhstan University named after M. Auezova, Shymkent, Kazakhstan

10.22124/cjes.2025.8857

Abstract

This study presents the development and optimization of a functional instant drink based on soy protein isolate and collagen hydrolysate. The amino acid composition analysis demonstrated the complementarity of the two protein sources: soy isolate is rich in essential amino acids crucial for muscle protein synthesis, while collagen hydrolysate contributes high levels of glycine, proline, and hydroxyproline, important for connective tissue health. A 1:1 protein blend ensured a balanced amino acid profile, enhancing both nutritional and functional properties. Using response surface methodology (RSM) and second-order regression modeling, the optimal formulation was identified to ensure maximum solubility (90.36%) and excellent organoleptic characteristics (9.25/9 points). The statistical analysis confirmed the significance of soy isolate and collagen hydrolysate levels, as well as their interactions with psyllium fiber. Notably, collagen showed a consistently positive impact on solubility and sensory properties, while psyllium negatively influenced both parameters at higher concentrations. The final formulation demonstrated high protein content (87.3%), dry matter content (96.3%), and compliance with microbiological and toxicological safety standards. These results highlight the potential of the developed instant beverage as a functional product suitable for preventive nutrition, sports applications, and the nutraceutical market.

Keywords

Caspian Journal of Environmental Sciences

Articles in Press, Corrected Proof
Available Online from 26 June 2025

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