Abstract：
Microalgae are booming as a sustainable protein source for human nutrition and animal feed. Nevertheless, certain strains were reported to have robust cell walls limiting protein digestibility. There are several disruption approaches to break down the cell integrity and increase digestive enzyme accessibility. This review\'s intent is to discuss the digestibility of microalgae proteins in intact cells and after their disruption. In intact single cells, the extent of protein digestibility is chiefly related to cell wall structural properties (differing among strains) as well as digestion method and when added to food or feed protein digestibility changes depending on the matrix\'s composition. The degree of effectiveness of the disruption method varies among studies, and it is complicated to compare them due to variabilities in digestibility models, strains, disruption method/conditions and their consequent impact on the microalgae cell structure. More exhaustive studies are still required to fill knowledge gaps on the structure of microalgal cell walls and to find efficient and cost-effective disruption technologies to increase proteins availability without hindering their quality.
摘要：
微藻正在蓬勃发展，成为人类营养和动物饲料的可持续蛋白质来源。然而，据报道，某些菌株具有强大的细胞壁限制蛋白质消化率。有几种破坏方法可以破坏细胞完整性并增加消化酶的可及性。这篇综述的目的是讨论微藻蛋白在完整细胞中及其破坏后的消化率。在完整的单细胞中，蛋白质消化率的程度主要与细胞壁结构特性（菌株之间不同）以及消化方法有关，当添加到食品或饲料中时，蛋白质消化率的变化取决于基质的组成。中断方法的有效性程度因研究而异，由于消化率模型的可变性，比较它们很复杂，菌株，破坏方法/条件及其对微藻细胞结构的影响。仍然需要更详尽的研究来填补微藻细胞壁结构的知识空白，并找到有效且具有成本效益的破坏技术，以增加蛋白质的可用性而不妨碍其质量。
