A novel composite consisting of hollow carbon spheres with encapsulated germanium (Ge@HCS) was synthesized by introducing a germanium precursor into the porous-structured hollow carbon spheres. The carbon spheres not only function as a scaffold to hold the germanium and thus maintain the structural integrity of the composite, but also increase the electrical conductivity. The voids and vacancies that are formed after the reduction of germanium dioxide to germanium provide free space for accommodating the volume changes during discharging-charging processes, thus preventing pulverization. The obtained Ge@HCS composite exhibits excellent lithium storage performance, as revealed by electrochemical evaluation. AbstractA novel composite consisting of hollow carbon spheres with encapsulated germanium (Ge@HCS) was synthesized by introducing germanium precursor into the porous-structured hollow carbon spheres. The carbon spheres not only function as a scaffold to hold the germanium and thus maintain the structural integrity of the composite, but also increase the electrical conductivity. The voids and vacancies that are formed after the reduction of germanium dioxide to germanium provide free space for accommodating the volume changes during discharging/charging processes, thus preventing pulverization. The obtained Ge@HCS composite exhibits excellent lithium storage performance, as revealed by electrochemical evaluation.

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A GtfB enzyme 4,6-α-glucanotransferase from Streptococcus thermophilus lacking 761 N-terminal amino acids was heterologously expressed in Escherichia coli. Purified S. thermophilus GtfB showed transglycosylation activities toward starch, resulting in branch points of (α1→6)-glycosidic linkages plus linear chains of (α1→4)-glycosidic linkages. After wheat starch was modified at a rate of 0.1 g/mL by 1-4 U/g starch GtfB at pH 6.0 and 40 °C for 1 h, the weight-averaged molecular weight decreased from 1.70 × 10 g/mol to 1.21 × 10 to 3.41 × 10 g/mol, the amylose content decreased from 22.07 to 16.34-17.11%, and that of amylopectin long-branch chains decreased from 26.4 to 10.25-15.64% ( P < 0.05). After the GtfB-modified wheat starches were gelatinized and stored at 4 °C for 1-2 weeks, their endothermic enthalpies were significantly lower than that of the control sample ( P < 0.05), indicating low retrogradation rates.