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Dautkanova, Dina, Kazhymurat, Assemay, Dautkanov, Nurlan, Ussembayeva, Zhibek, Mussayeva, Saltanat. (1404). Development of a functional instant drink using soy isolate and collagen hydrolysate. فیزیولوژی و بیوتکنولوژی آبزیان, (), 1-12. doi: 10.22124/cjes.2025.8857
Dina Dautkanova; Assemay Kazhymurat; Nurlan Dautkanov; Zhibek Ussembayeva; Saltanat Mussayeva. "Development of a functional instant drink using soy isolate and collagen hydrolysate". فیزیولوژی و بیوتکنولوژی آبزیان, , , 1404, 1-12. doi: 10.22124/cjes.2025.8857
Dautkanova, Dina, Kazhymurat, Assemay, Dautkanov, Nurlan, Ussembayeva, Zhibek, Mussayeva, Saltanat. (1404). 'Development of a functional instant drink using soy isolate and collagen hydrolysate', فیزیولوژی و بیوتکنولوژی آبزیان, (), pp. 1-12. doi: 10.22124/cjes.2025.8857
Dautkanova, Dina, Kazhymurat, Assemay, Dautkanov, Nurlan, Ussembayeva, Zhibek, Mussayeva, Saltanat. Development of a functional instant drink using soy isolate and collagen hydrolysate. فیزیولوژی و بیوتکنولوژی آبزیان, 1404; (): 1-12. doi: 10.22124/cjes.2025.8857

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
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
آمار
تعداد مشاهده مقاله: 11


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