Title of page

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

It is important to realize that the hydrolysis step is a crucial step. It can be very time consuming to find the optimal hydrolysis strategy (optimal temperature, time, agents that are necessary etc). The table below provides an overview of the amino acids sensitive to degradation during hydrolysis. For more information please consult a handbook on food analysis (references will be mentioned at the end of this case).