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Development of a functional instant drink using soy isolate and collagen hydrolysate | ||
| Caspian Journal of Environmental Sciences | ||
| مقالات آماده انتشار، اصلاح شده برای چاپ، انتشار آنلاین از تاریخ 05 تیر 1404 اصل مقاله (973.06 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22124/cjes.2025.8857 | ||
| نویسندگان | ||
| Dina Dautkanova1؛ Assemay Kazhymurat* 2؛ Nurlan Dautkanov3؛ Zhibek Ussembayeva1؛ Saltanat Mussayeva4 | ||
| 1Kazakh Research Institute of Processing and Food Industry, Almaty, Kazakhstan | ||
| 2JSC Almaty Technological University, Almaty, Kazakhstan | ||
| 3South Kazakhstan University named after M. Auezova,Shymkent, Kazakhstan | ||
| 4South Kazakhstan University named after M. Auezova, Shymkent, Kazakhstan | ||
| چکیده | ||
| 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. | ||
| کلیدواژه‌ها | ||
| Soy protein isolate؛ Collagen hydrolysat؛ Instant functional drink | ||
| مراجع | ||
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