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

Dautkanova D. Kazhymurat A. Dautkanov N. Ussembayeva Z. Mussayeva S.
December 2025 University of Guilan

Caspian Journal of Environmental Sciences
2025 #23 Issue 5 1241 - 1251 pp.

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.

Collagen hydrolysat , Instant functional drink , Soy protein isolate

Text of the article Перейти на текст статьи

Kazakh Research Institute of Processing and Food Industry, Almaty, Kazakhstan
JSC Almaty Technological University, Almaty, Kazakhstan
South Kazakhstan University named after M. Auezova, Shymkent, Kazakhstan

Kazakh Research Institute of Processing and Food Industry
JSC Almaty Technological University
South Kazakhstan University named after M. Auezova

10 лет помогаем публиковать статьи Международный издатель

Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026