The STPP， TSPP and SMP were selected and the effects of single phosphate on gluten properties were investigated using a single type of different ratios. Studies have shown that the addition of STPP is too low or too high， which will reduce the elasticity of gluten. When the addition amount is 0.4%， 0.8%， the viscoelasticity of gluten is enhanced. The addition of TSPP and SMP increases the viscoelasticity of the gluten. After the addition of STPP， the average molecular weight of gluten increased slightly， but the effect of TSPP and SMP was not significant. The addition of STPP makes the gluten secondary structure more stable. Although the addition of TSPP has less effect on the secondary structure of gluten， it also makes the secondary structure of gluten tend to be stable， while the addition of SMP tends to cause the gluten structure to be relatively unstable.