Table 3.

Effects of different pressure intensities on whey proteins [10,34,47,53,54].

Protein Fraction	Pressure (MPa)	Effect
α-LA	600	10% denaturation
	800	50% denaturation
β-LG	100	Denaturation begins
	400	70–80% denaturation
	800	90% denaturation
IG	300	Denaturation begins
	500	35% denaturation
BSA	400	Resistant; no denaturation
	600	Denaturation begins

α-LA = α-lactalbumin; β-LG = β-lactoglobulin; IG = immunoglobulin; BSA = bovine serum albumin.