Core Viewpoint - The collaboration between China National Investment Corporation's subsidiary and Dongsheng Biotechnology marks a significant step in the new protein industry, integrating technology research and industrial application, and injecting strong momentum into the bio-manufacturing sector through central-local cooperation [1] Group 1: Bio-Manufacturing Overview - Bio-manufacturing is defined as the conversion of biological science and technology discoveries into actual products, processes, systems, and services, creating new manufacturing models and economic forms across various industries [2] - The bio-manufacturing industry in China has reached a scale of 1.6 trillion yuan, influencing downstream industries worth 10 trillion yuan, with projections to expand to 3 trillion yuan by 2030 [2] - New protein, a key component of bio-manufacturing, refers to edible proteins produced without traditional livestock or fishery methods, utilizing advanced biotechnologies for efficient production [2] Group 2: Strategic Recommendations - To seize opportunities in the new protein sector, it is recommended to establish interdisciplinary research platforms that integrate synthetic biology, fermentation engineering, and food science, facilitating shared research outcomes and accelerating technology application [3] - A complete industrial chain should be constructed, promoting deep integration of production, education, research, and application to shorten the distance from innovation to market [3] Group 3: Investment and Development - The "14th Five-Year Plan" emphasizes the need to strategically position future industries, with bio-manufacturing identified as a new economic growth point [4] - Dongsheng Biotechnology, a leading enterprise in the field, holds a 60% market share domestically and has established a mature production, learning, and research system [4] - The recent agreement allows for the direct use of existing fermentation facilities and the expansion of production capacity, facilitating the rapid industrialization of new protein [5] Group 4: Industry Insights - The global bio-manufacturing industry is still in its early stages, characterized by large platforms supporting technological innovation and small teams driving breakthroughs in synthetic biology [6] - The entry of state-owned enterprises into bio-manufacturing is timely, with significant investments exceeding 100 billion yuan and total market capitalization of invested companies surpassing 1 trillion yuan [6][7] - The collaboration aims to create a virtuous cycle of innovation, production, and market integration, enhancing the overall capacity and capabilities of Dongsheng Biotechnology [7]

Core Insights - The National Investment Group has invested in 118 projects in the biomanufacturing sector, amounting to 22.5 billion yuan, which has driven investments exceeding 100 billion yuan [1][4] - The "14th Five-Year Plan" emphasizes the need for forward-looking layouts in future industries, positioning biomanufacturing as a new economic growth point [1] Investment and Development - The National Investment Group's Biomanufacturing Innovation Research Institute signed a share transfer agreement with Dongsheng Biotechnology, initiating a new protein industrialization project [2] - This collaboration aims to establish a complete chain of "technology research and development + industrial implementation" in the new protein sector, enhancing the role of state-owned enterprises in technology leadership and industrial promotion [2][5] - The new protein industry, based on synthetic biology technology, aims to reform traditional protein acquisition methods through industrial microbial fermentation [2] Market Potential - The biomanufacturing industry is expected to grow from 16 trillion yuan in 2025 to 30 trillion yuan by 2030, indicating a significant market expansion [2] - New protein concepts have emerged in the context of food security and sustainable development, aiming to reduce reliance on traditional livestock farming [2] Strategic Initiatives - The State-owned Assets Supervision and Administration Commission launched initiatives focusing on 15 key industries, including biomanufacturing, to accelerate the development of emerging industries [4] - The National Investment Group is the leading entity in cultivating the biomanufacturing industry, with a registered capital of 6 billion yuan for its innovation research institute [4] - The investment strategy combines direct investment and fund management to accelerate the growth of the biomanufacturing sector [4] Industry Leadership - The National Investment Group has invested in 98 projects in the biopharmaceutical sector, totaling 18.4 billion yuan, which has attracted over 108.6 billion yuan in social capital [4] - Companies like Innovent Biologics and Kelun-Biotech, backed by the National Investment Group, have become industry leaders [4] - Dongsheng Biotechnology is recognized as a leading global enterprise in glutaminase transaminase, with a 60% market share in China and products exported to 43 countries [4]

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].