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The first step is: Hydrolysis of the protein molecules into their amino acids.

Source: A.J. Darragh, P.J. Moughan. Journal of AOAC international 88:3 (2005)

Right, it is important to realize that the hydrolysis step is a crucial step and could easily lead to reduced or a suboptimal yield of amino acids. The hydrolysis step can be improved by using multiple hydrolysis intervals.

If you need more information please consult a handbook on food analysis (references will be mentioned at the end of this case).

Not completely right. Take a better look at the graphs.

The graphs show the effect of hydrolysis time on amino acid recovery of a specific food sample. Complete the following text.
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