“…Hydrophobic interaction chromatography on alkylsubstituted sepharose derivatives of water-soluble protein is used to obtain a high degree of purification of biological material (Cuatrecases and Alfinsen, 1971;Blumberg et al, 1972;Hjertén, 1973;Hofstee, 1973;Broussard et al, 1976; Wilchek and Mirom, 1976). Since data in the literature indicated that hydrophobic peptides cause the bitter taste in protein hydrolysates, we tested the efficiency of some sepharose-substituted gels for debittering bitter-tasting protein hydrolysates.…”