Recent Advances in Research on Phytic Acid and Its Degradation Products in Foods

被引：1
|
作者：
Chen J. [1 ,2 ]
Fan B. [1 ]
Liu G. [2 ]
Li C. [1 ]
Wang F. [1 ]
机构：
[1] Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing
[2] School of Life Sciences and Food Engineering, Hebei University of Engineering, Handan
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 19期
关键词：
analytical methods; antinutritional; degradation products; food; phytic acid;
D O I：
10.7506/spkx1002-6630-20221102-012
中图分类号：
学科分类号：
摘要：
Phytic acid widely exists in plant foods, which is the main storage form of phosphorous in plant seeds. Recently, phytic acid in foods has attracted increasing research attention due to the antinutritional properties of phytic acid and its degradation products such as chelating with mineral ions and reducing protein bioavailability. In this paper, the characteristics, antinutritional quality and physiological activities of phytic acid and its degradation products lower inositol phosphates, as well as their contents in foods are summarized. Moreover, the analytical methods for these compounds in foods are highlighted and the advantages and disadvantages of various analytical methods are analyzed and compared. It is anticipated that this review will provide a reference for the precise detection of phytic acid and its degradation products and for the formulation of recommended intake for phytic acid from foods in China. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：299 / 307
页数：8
相关论文
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