Protein inactivations at liquid-liquid, gas-liquid, and liquid-solid interfaces are presented. Wherever possible the mechanisms of protein inactivation, the extent of inactivation, and means by which this inactivation may be minimized are presented. Emphasis is placed on the 'quality' or the heterogeneity of the protein absorbed at the different types of interfaces. The analysis of the adsorption of proteins at different types of interfaces presented together provides novel physical insights into protein interactions at interfaces. The influence of protein adsorption at interfaces on bioseparations is analyzed by discussing examples on two-phase separations, fermentation systems, membrane separation systems, and chromatographic separations. Valuable knowledge gained during protein adsorption for biomedical applications may be applied with caution to bioseparation systems wherever appropriate. Future theoretical and experimental analysis on protein adsorption in bioseparation systems should pay more attention to the 'quality' of the protein adsorbed at the interface.