利用对玉米胚芽的水热预处理，使其中天然存在的酶失活并使结构疏松，油路疏通。
By applying hydrothermal pretreatment of corn germ, it was possible to inactive native enzymes present in the germ and loosen its structure.
介绍了食品加工中压热声处理（ MTS）对酶失活的影响，阐述了温度、 压力、振幅和介质等因素对MTS失活酶的影响。
The effects of manothermosonication(MTS) on enzymes in food processing and the effects of temperature, pressure, amplitude, and medium on MTS are introduced and discussed.
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