These are soluble in alkalies, acids and water, and are readily hydrolyzed further into amido acids and acid amides.
Experiments show that no flavor develops until the amido acids and ammonia are formed.
It will be interesting, however, to mention some of the amido acids and groups commonly occurring in proteids.
The question arises whether these intermediate compounds must be found before other agents can form the amido acids and ammonia.
The chains of amido acids are split up during hydrolysis, and individual amido acids may thus be separated.
Having a NH2 radical as well as a CO radical in a compound: amidohydrolase.