A team of researchers at Washington State University has discovered a new way to make lithium-sulfur batteries more powerful and longer-lasting—using corn protein.
This breakthrough could help create better batteries for electric vehicles, renewable energy systems, and other devices, while also making them more environmentally friendly.
Lithium-sulfur batteries are considered a promising alternative to the widely used lithium-ion batteries.
They can store more energy in a lighter package and use materials that are cheaper and less toxic.
For example, they use sulfur, which is abundant, inexpensive, and non-toxic, instead of heavy metals like cobalt or nickel that are used in lithium-ion batteries.
That makes them better for the environment and potentially more affordable.
Despite these advantages, lithium-sulfur batteries haven’t been widely used yet because they face a few serious problems.
One issue is the “shuttle effect,” where sulfur materials leak inside the battery and cause it to wear out quickly.
Another issue is that the lithium side of the battery sometimes forms sharp spikes, called dendrites, which can short-circuit the battery and make it dangerous.
To solve these issues, the WSU researchers created a new kind of battery component using corn protein. They combined this natural material with a bit of flexible plastic to make a thin layer, called a separator, that sits in the middle of the battery.
This corn-based separator acts like a protective barrier, stopping the sulfur from leaking and preventing dangerous lithium spikes from forming.
The team tested their new design on a small, button-sized battery and found that it could hold a charge for more than 500 cycles—far better than similar batteries without the corn protein layer. That means it could last much longer in real-world use.
According to Professor Katie Zhong, one of the lead researchers, this method is both simple and effective. She said the results were “excellent” and show great promise for future development.
The key lies in the building blocks of the corn protein, which are amino acids. These amino acids interact with the battery materials in a way that helps lithium ions move more efficiently and stops the shuttle effect.
But protein molecules are naturally folded, which limits their usefulness. So, the researchers added a small amount of plastic to help flatten them out and boost their performance.
Now, the team is looking deeper into how the proteins work inside the battery and which specific amino acids are the most helpful. They also hope to work with industry partners to build larger batteries and scale up the technology.
This corn-powered battery innovation could be an important step toward safer, cleaner, and more efficient energy storage in the future.
Source: Washington State University.
