Document Type : Reviewers
Authors
1
JSC Almaty Technological University, Almaty, Kazakhstan
2
Kazakh Research Institute of Processing and Food Industry, Almaty, Kazakhstan
3
South Kazakhstan University named after M. Auezova, Shymkent, Kazakhstan
10.22124/cjes.2026.9630
Abstract
This review synthesizes advancements in soy protein isolate (SPI) and collagen hydrolysate (CH) instant beverages, covering their molecular structures, techno-functional properties, and health benefits. SPI, rich in globulins, offers emulsifying, gelling, and water-binding capabilities, along with cholesterol-lowering isoflavones and hypotensive peptides. CH, from bovine, porcine, and marine sources, provides low-molecular-weight di- and tripeptides (glycine, proline, hydroxyproline) with antioxidant, ACE-inhibitory, anti-inflammatory, and skin-health benefits. Their combination creates a nutritionally complete matrix with enhanced colloidal stability, thermal resilience, and broader bioactivity by complementing each other's amino acid profiles. This review addresses the instability of protein systems at varying pH and ionic strengths, and the bitterness and hygroscopicity of hydrophobic peptide fractions. To overcome these issues, we evaluate processing and stabilization strategies, including enzymatic hydrolysis optimization, high-pressure homogenization, ultrasound-assisted modification, Maillard conjugation, and advanced microencapsulation (e.g., Pickering emulsions, proliposomes, layer-by-layer coating). These technologies enhance solubility, minimize off-flavors, and preserve peptide bioactivity during digestion and distribution. The review also covers the role of packaging and storage (water activity, barrier films, controlled atmosphere) in maintaining the functional integrity of SPI-CH powders. Finally, we examine the intersection of sustainability, clean-label expectations, and regulatory compliance, focusing on valorizing animal by-products for a circular economy.
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