Proteins are defined as long amino acids chains linked by peptide bonds. These long chains are broken by protein splitting with alkali, enzymes, or acids. This leads to the formation of short amino acid chains. Hydrolysis is a process that occurs naturally and enhances the functional properties as well as the bioactivity and bioavailability of the protein. Following hydrolysis, the digestibility of proteins increases. At the same time, the nutritive value of the original substance remains ... Read more
