Effect of Disaccharides on Ion Properties in Milk-Based Systems

Gao, R.; Leeuwen, H.P. van; Temminghoff, E.J.M.; Valenberg, H.J.F. van; Eisner, M.D.; Boekel, M.A.J.S. van


The mean spherical approximation (MSA) theory is used to explain the impact of sugars on ion properties in milk-based systems by taking into account electrostatic interactions and volume exclusion effects. This study first focuses on the changes in Ca2+ activity and pH in a solution consisting of CaCl2, KCl, and K3citrate, as a function of sucrose concentration. MSA model calculations were compared with experimental results, and the model satisfactorily describes the ion properties. The excluded volume effects appear to account for a considerable increase in activity coefficient of the ions. This offers a sufficient explanation for the increase in Ca2+ activity and the decrease in pH in milk-based systems with added disaccharides. In addition, hydration of milk proteins seems to enhance ion pair formation in milk. All disaccharides lead to similar modification of the thermodynamic properties of milklike systems, confirming that the observed effects are primarily due to volume exclusion effects