SP（P＜0.01） affected evidently on hardness and gumminess of salt-souble proteins,SP （P＞0.1）,STP（P＞0.1）and HMP（P＞0.1）affected indistinctively on springiness of salt-souble proteins,when the ratio of SP,STP and HMP was 1:3:3,hardness（234g）,gumminess（184.8g） and springiness（3.61mm） of salt-souble proteins were all the best and improved ordinal by 188 g,205.97 g,0.22mm than those of no polyphosphates。
焦磷酸盐（P＜0.01）对盐溶蛋白凝胶硬度、胶粘性影响显著,焦磷酸盐（P＞0.1）、三聚磷酸盐（P＞0.1）和六偏磷酸（P＞0.1）盐溶蛋白凝胶弹性影响不显著,当SP:STP:HMP=1:3:3时,盐溶蛋白凝胶的硬度、胶粘性和弹性均达到最大,分别为234g、184.8g、3.61mm,比未加磷酸盐时分别增大了188g、205.97g、0.22mm。
参考来源 - 鸡胸肉中肌原纤维蛋白的提取及其凝胶特性的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
Products with high proportions of polyphosphates are called built detergents.
含有大量聚磷酸盐的产品被称为改进型清洁剂。
Adjusting saccharification and appending polyphosphates were adopted to improve the flavor of the low gravity beer.
针对以上缺陷，采取调整糖化工艺和添加多聚磷酸盐的方式，改善低浓啤酒的风味。
The polyphosphates were hydrolyzed mostly by responding enzymes. There were some factors could affect the hydrolysis.
多聚磷酸盐在肌肉中主要是通过相应的水解酶水解，受到较多物理化学因素影响。
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