Yanting Li,Bin Zhang,Moyuan Cao,Xu Liang,Kar Ban Tan,Shaojie Zhang,Yidian Dong,Yujie Wang,Yiming Zhang,Haochen Gong,Hui Rong,Anjie Dong,Xinpeng Han,Fengmin Jin,Jie Sun
Red phosphorus, with its high theoretical specific capacity and safe lithiation potential, is a promising anode for lithium-ion batteries. However, challenges such as significant volume expansion, dissolution of lithium polyphosphides (LixpPs), and low electronic conductivity hinder its practical application. In this study, we propose a multifunctional hydrogen-bond enhanced cross-linked binder, polyglutamic acid–tragacanth gum (PGA–TG). The PGA–TG binder not only exhibits strong mechanical properties to inhibit the volume expansion of phosphorus particles but also demonstrates a high affinity for phosphorus, thereby facilitating the capture of soluble LixpPs and enhancing the long-cycle performance. Therefore, the PGA–TG-based electrode achieves a lower volume expansion of 19.4% compared with the PVDF-based electrode (233%). Additionally, the PGA–TG-based electrode delivers high reversible capacity of 1575.91 mA h g−1 after 150 cycles at 260 mA g−1 and 1442 mA h g−1 after 280 cycles at 1 A g−1. This work presents a facile and effective binder design strategy to address the multiple challenges associated with phosphorus anodes in lithium-ion batteries.
Pea peptides can lead to degradation through oxidation, deamidation, hydrolysis, or cyclization during production, processing, and storage, which in turn limit their broader application. To stabilize pea peptides, this study employed spray drying technology to create a pea peptide micro-encapsule using maltodextrin, gum tragacanth, and pea peptides. Four key factors, including polysaccharide ratio, glycopeptide ratio, solid-liquid ratio, and inlet temperature, were optimized to enhance the antioxidant properties of the pea peptide micro-encapsule. The results indicated that the utilization of maltodextrin and gum tragacanth significantly improves the storage stability and antioxidant activity of pea peptides. Moreover, optimal storage stability for pea peptides was achieved with a polysaccharide ratio of 9:1, a glycopeptide ratio of 10:1, a solid-liquid ratio of 4:40, and an inlet temperature of 180 °C. After 60 days of storage, the encapsulated pea peptides maintained 70.22 %, 25.19 %, and 40.32 % for scavenging abilities to hydroxyl radical, superoxide anion, and ABTS radical, respectively. In contrast, the unencapsulated pea peptides showed a decline to 47.02 %, 0 %, and 24.46 % in the same antioxidant activities after storage. These findings underscore the potential of spray drying technology to enhance the functional properties of pea peptides for various applications.
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