Hydrolysis is the breaking of a molecule by the action of water. The water molecule releases H + and OH- ions into the solution and when a molecule is broken down hydrogen from the water molecule is transferred to one of the fragments of that molecule and the hydroxyl to another, thereby forming new compounds. Therefore, we can conclude that during hydrolysis, the presence of water is required to decompose food macromolecules.
This action of water does not happen alone, it requires high pressure and temperature. In addition to accelerating the hydrolysis, an accelerating agent should be used, the most important being acids, enzymes and alkalis.
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