Enzyme Mediated Interesterification Reactions of Triacylglycerols

该项目的目标是利用酶介导的反应，通过用具有有益属性的长链多不饱和脂肪酸残基取代与健康问题有关的残基，来影响三酰甘油的化学结构的变化。对这些转化过程中涉及的酯交换反应动力学的研究将导致可用于过程模拟和优化的数学模型。这些经修饰的脂肪和油可用于配制一系列营养产品。营养食品具有治疗或预防的药用价值。

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.