The　contribution　of　soybean　variety　and　coagulant　type　to　the　textural　and　rheological　properties　of　soy　protein　isolate　(SPI)　tofu-type　emulsion　gels　was　studied.　SPIs　from　eight　soybean　varieties　were　subjected　to　amino　acid　and　sodium　dodecyl　sulfate–polyacrylamide　gel　electrophoresis　(SDS-PAGE)　analysis,　and　results　showed　that　the　11S　fraction　proteins　(r　=　0.833,　p　4-induced　emulsion　gels　and　glucono-δ-lactone　(GDL)-induced　gels,　with　the　correlation　coefficients　of　0.827　(p 4-induced　emulsion　gel　was　stiffer　with　high　rigidity　but　gel　induced　by　MTGase　performed　better　elasticity.　The　findings　of　this　study　are　of　great　importance　to　further　understand　the　gelation　mechanisms　of　different　coagulants　and　provide　useful　information　for　the　development　of　SPI-based　filled　tofu.　©　2018,　Springer　Science+Business　Media,　LLC,　part　of　Springer　Nature.