Ultra-high pressure homogenization is a newly emerging processing technology. Compared with traditional thermal processing and static high pressure processing, dynamic ultra-high pressure processing has several advantages such as continuity, economy and lower thermal load. With increasing pressure, the effects of shear, turbulence and cavitation caused by high pressure homogenization increases sharply. The temperature of products increases instantaneously during ultra-high pressure processing, which provides a new way for sterilization and enzymatic inactivation in milk. This review article summarizes the application of ultra-high pressure homogenization for sterilization and enzymatic inactivation in milk. Existing studies have shown that ultra-high pressure homogenization can sterilize all microorganisms except Bacillus, and this effect is related to inlet temperature and pressure. Furthermore, temperature has a greater effect on enzymatic inactivation than pressure.

In this study, whey protein was glycosylated with fucoidin under dry conditions. The change of browning degree was investigated during the glycosylation process, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and iron reducing power of the reaction products at different reaction times were measured. The results showed that the glycosylation reaction could significantly increase the degree of browning. In addition, compared with whey protein or fucoidin alone, glycosylation significantly increased the DPPH radical scavenging capacity and reducing power of their mixtures at various ratios. The DPPH radical scavenging capacity of their 1:3 mixture reached the maximum (74.28%) at 80 h, a 30% increase compared with that at 0 h. However, it was lower than that of 0.01% VC.