Advanced Carbon Materials Derived from Polybenzoxazines: A Review

This comprehensive review article summarizes the key properties and applications of advanced carbonaceous materials obtained from polybenzoxazines. Identification of several thermal degradation products that arose during carbonization allowed for several different mechanisms (both competitive ones and independent ones) of carbonization, while also confirming the thermal stability of benzoxazines. Electrochemical properties of polybenzoxazine-derived carbon materials were also examined, noting particularly high pseudocapacitance and charge stability that would make benzoxazines suitable as electrodes. Carbon materials from benzoxazines are also highly versatile and can be synthesized and prepared in a number of ways including as films, foams, nanofibers, nanospheres, and aerogels/xerogels, some of which provide unique properties. One example of the special properties is that materials can be porous not only as aerogels and xerogels, but as nanofibers with highly tailorable porosity, controlled through various preparation techniques including, but not limited to, the use of surfactants and silica nanoparticles. In addition to the high and tailorable porosity, benzoxazines have several properties that make them good for numerous applications of the carbonized forms, including electrodes, batteries, gas adsorbents, catalysts, shielding materials, and intumescent coatings, among others. Extreme thermal and electrical stability also allows benzoxazines to be used in harsher conditions, such as in aerospace applications.

The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (Ctenopharyngodon idella) Bone

This study aims at preparing the Maillard reaction products of protein hydrolysate from grass carp (Ctenopharyngodon idella) bone and identifying its characteristic flavour compounds. Meanwhile, bioactivities and amino acids composition of hydrolysates and its Maillard reaction products were compared with the thermal degradation reaction as one positive control. Single factor experiment was applied to optimize the enzymolysis parameters of grass carp bone protein using flavourzyme, under which the highest degree of hydrolysis (40.1%) was obtained. According to the response surface methodology, the top predicted value (70.45%) of degree of graft of Maillard reaction was obtained with initial pH of 7.07, temperature of 118.33°C, and time of 1.75 h. Moreover, the results of Maillard reaction products illustrated a significant increase in DPPH radical scavenging activity ( p < 0.05 ) compared to that of hydrolysate and its thermal degradation products, which was accompanied by the decreased ACE inhibitory activity. Besides, the umami-sweet taste amino acid ratio in free amino acids of Maillard reaction products climbed considerably compared to those of hydrolysate and its thermal degradation products, which proved that Maillard reaction is an effective way to improve the flavour taste of protein hydrolysate. The GC-MS results showed that 37, 40, and 62 kinds of volatile compounds were detected in hydrolysate, thermal degradation products, and Maillard reaction products, respectively. The Maillard reaction products contained more flavour volatile compounds of aldehydes, alcohol, ketone, pyrazine, and other compounds that contribute to pleasant aromas. These results suggested that the grass carp bone protein hydrolysate after Maillard reaction could potentially have a wide range of applications as antioxidant and flavour substances.

The effect of solvents on the thermal degradation products of two Amadori derivatives

The number and content of thermal degradation products from two chemically-synthesized Amadori analogs could be influenced by solvent media.