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.

The processing of traditional soybean products is the primary method for soybean utilization in China, and their quality is significantly influenced by variations in soybean varieties. This paper reviews the relationship between the multidimensional quality attributes of soybean raw materials and the quality of traditional soybean products, as well as recent progress in the development of evaluation systems and standards for the processing adaptability of soybean raw materials for traditional soybean products. It mainly elaborates on the impact of raw materials on the quality of traditional soybean products from four aspects: sensory quality, nutritional quality, processing quality, and bioactive components. It also summarizes the application of multivariate statistical analysis methods in the construction of an evaluation system for the processing adaptability of soybean raw materials for traditional soybean products. Furthermore, it sorts out the existing quality evaluation standards for soybean varieties for special uses in China. Finally, the existing problems and future research priorities in this field are discussed. This review will provide a theoretical basis for the breeding and industrial development of special soybean cultivars for traditional soybean products.