Acta Scientiarum Polonorum Technologia Alimentaria

Background. Soy protein isolate (SPI) is frequently utilized in baked goods, meat products, fortified foods, and other applications because of its high nutritional content and great functional qualities. Although SPI’s application scope and demand continue to expand, the application of SPI in the beverage industry has not been affirmed due to its properties. In this paper, SPI and 7S were extracted using double enzyme treatment (PP-SPI and PP-7S), and ultrafiltration-diafiltration (DUD-SPI and DUD-7S) were used as raw materials, respectively.
Material and methods. The functional properties and application characteristics of SPI and 7S in ‘Gatorade’ sports beverages, a juice beverage of freshly squeezed orange juice, and the carbonated beverage ‘Sprite’ were studied. The DUD-SPI and DUD-7S were added to ‘Gatorade’, juice, and ‘Sprite’ and showed low acidity, good taste, and high clarity.
Results. Electronic tongue bionic test results speculated that the addition of DUD-SPI and DUD-7S had little effect on the original flavor of ‘Gatorade’ and ‘Sprite’. In vitro, simulated protein fluid, and saliva experiments demonstrated that the aggregation of DUD-SPI and DUD-7S was significantly reduced after mixing with saliva. The viscosity of DUD-SPI and DUD-7S mixed with saliva was slightly higher than that of the SPI and 7S.
Conclusion. As a result of their improved technical and functional qualities and pleasant mouthfeel, SPI and 7S produced by ultrafiltration-diafiltration could be used as hypoallergenic components in various acidsoluble beverages.