The potential of converting carbon dioxide to food compounds <i>via</i> asymmetric catalysis-Reference-Cited by-同舟云学术

The potential of converting carbon dioxide to food compounds via asymmetric catalysis

Published:2023 Issue:11 Volume:5 Page:2865-2872
ISSN:2516-0230
Container-title:Nanoscale Advances
language:en
Short-container-title:Nanoscale Adv.

Author:

Gao Rui¹²,Xu Xinxin¹²,Wu Zhimeng³^ORCID,Xu Liguang¹²⁴,Kuang Hua¹²^ORCID,Xu Chuanlai¹²^ORCID

Affiliation:

1. International Joint Research Laboratory for Biointerface and Biodetection, Jiangnan University, Wuxi, Jiangsu, 214122, PRC

2. State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, PRC

3. The Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, PRC

4. The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangsu, 214122, PRC

Abstract

An artificial starch anabolic pathway (ASAP) system that converts CO2 to starch.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

China Postdoctoral Science Foundation

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Materials Science,General Chemistry,Atomic and Molecular Physics, and Optics,Bioengineering

Link

http://pubs.rsc.org/en/content/articlepdf/2023/NA/D3NA00178D

Reference28 articles.

1. Nanobiotechnology approaches for engineering smart plant sensors

2. Upcycling CO2 into energy-rich long-chain compounds via electrochemical and metabolic engineering

3. Cell-free chemoenzymatic starch synthesis from carbon dioxide

4. Recent advances in asymmetric synthesis with CO2

5. Chiral metal surfaces for enantioselective processes