□ 本报记者 付 奇 12月16日，国家开发投资集团有限公司下属的国投生物制造创新研究院有限公司与泰兴市东圣生物科技 有限公司签署股权转让协议，并启动新质蛋白产业化项目，引得食品业界瞩目。前者是实力雄厚的国家 资本，后者是在细分市场占有率达六成的民企"小巨人"，此次合作，不仅标志着这家央企"巨无霸"在新 质蛋白领域构建起"技术研发+产业落地"的完整链路，也将以央地合作为生物制造这一战略性新兴产业 注入强劲动力。 东圣生物是全球谷氨酰胺转氨酶（TG酶）龙头企业，其核心产品远销40多个国家和地区，国内市场占 有率达60%，是国家级专精特新"小巨人"企业，具备较为成熟的产学研用体系。 12月16日，记者来到位于泰兴市黄桥镇的东圣生物总部所在地，看到其核心产品TG酶生产全过程。在 发酵车间，通过10个4层楼高的发酵罐，可将从纳米比亚等地引进的鱼粉等原材料发酵转化为粉状"原 酶"，再在复配车间8条产线上，通过一系列工艺稀释复配成酶制剂产品。"这个产品广泛应用在肉制品 乳制品等领域，起到改良质构的作用。"东圣生物质控部负责人何蓉介绍。 中国工程院院士、江南大学教授陈坚介绍，所谓"生物制造"，就是致力于把生物科学/生物技术 ...

国务院国资委2023年启动实施央企产业焕新行动和未来产业启航行动，聚焦新一代移动通信、人工智能、生物制造、新材料等15个重点产业领域方向，推动 中央企业加快布局和发展新兴产业。 国投集团称，此次合作标志着国投集团在新质蛋白领域构建起"技术研发+产业落地"的完整链路，是发挥央企科技引领与产业带动作用的关键一步，为生物 制造这一国家战略产业注入强劲动力。 新质蛋白产业基于合成生物学技术，通过工业微生物发酵方式对农耕、畜牧等传统蛋白质获取方式进行改革升级，是生物制造新质生产力的典型代表。 国投集团投资布局生物制造领域项目118个、金额225亿元，带动投资超千亿元。 中国工程院院士陈坚表示，生物制造正处在从科技向产业转化的爆发期，产业规模将从2025年的1.6万亿发展到2030年的3万亿元。 中国科学院天津工业生物技术研究所研究员李德茂谈到，新质蛋白是近年来在保障粮食安全和可持续发展背景下兴起的一个重要概念，旨在减少对传统养殖 业的依赖，是全球生物安全的战略必争之地。随着我国技术的快速发展，国际上对我国构成的专利和产品的垄断正在改观。 "十五五"规划建议明确提出要前瞻布局未来产业，推动生物制造等成为新的经济增长点。 ...

Core Viewpoint - The article emphasizes the growing importance of enzyme preparations in the baking industry, particularly in enhancing the quality and shelf life of baked goods while adhering to clean label trends [4][6][62]. Group 1: Enzyme Preparations in Baking - Enzyme preparations are recognized as crucial tools in the baking industry, especially for improving product quality and stability amidst rising consumer expectations for taste and visual appeal [4][9]. - These preparations are not high-tech but are catalytic proteins derived from plants, animals, or microorganisms, processed to serve as low-quantity additives that enhance dough properties without leaving residues in the final product [7][9]. - Enzymes can improve dough stability, optimize fermentation time, control the fluffiness of the final product, and extend shelf life by delaying staling processes [10][12][28]. Group 2: Types and Functions of Enzymes - Various types of enzymes are utilized in baking, including amylases, xylanases, glucose oxidases, proteases, and transglutaminases, each serving specific functions to enhance dough characteristics [19][61]. - Amylases help break down starches to improve fermentation efficiency and delay staling, while xylanases enhance dough extensibility and volume [19][31]. - Glucose oxidases strengthen gluten quality and improve the texture of bread, while proteases relax dough and reduce shrinkage [36][42]. - Transglutaminases enhance gluten structure and improve the elasticity and volume of baked products [55][58]. Group 3: Experimental Results - Experiments conducted by the German Ston Group demonstrated that the addition of specific enzymes significantly improved dough properties, fermentation times, and final product volumes [25][34][39]. - For instance, the use of bacterial α-amylase notably improved the moisture retention and softness of bread over its shelf life [28]. - The results indicated that enzyme combinations are necessary to address various baking challenges effectively, rather than relying on a single enzyme [61][62]. Group 4: Future Directions - The article hints at future discussions on customized enzyme solutions for clean label products and the importance of enzyme preparations in industrial baking [63][64]. - Upcoming events will focus on the application of enzyme preparations in industrial baking, highlighting the need for tailored solutions to meet diverse product requirements [63].