Enzyme Mediated Interesterification Reactions of Triacylglycerols

University Of Wisconsin-Madison, Madison WI

Investigators

Abstract

The objective of this project is to focus on using enzyme-mediated reactions to effect changes in the chemical structures of triacylglycerols by substituting long chain polyunsaturated fatty acid residues with beneficial attributes for residues that have been implicated in health problems. Studies of the kinetics of the interesterification reactions involved in these transformations will lead to mathematical models that can be used for purposes of process simulation and optimization. These modified fats and oils could be used in formulating an array of nutraceutical products. Nutraceuticals provide either therapeutic or preventative medicinal values.