Enzymatic　modification　can　effectively　improve　the　gel　property　of　soybean　protein.　In　order　to　study　the　effect　of　transglutaminase　(TGase)　pre-crosslinking　on　the　properties　of　salt　induced　soy　protein　isolate　(SPI)　gel,　SPI　dispersions　with　different　crosslinking　degree　were　prepared　by　controlling　the　enzyme　concentration　and　the　pre-crosslinking　time,　and　their　gelation　properties　under　the　action　of　CaSO4　were　studied.　The　results　showed　that　compared　with　SPI　without　TGase　treatment,　appropriate　pre-crosslinking　of　protein　could　significantly　improve　the　quality　of　SPI　gels.　After　3~5　U/g　TGase　crosslinking　for　20　min　or　3　U/g　TGase　crosslinking　for　20~30　min,　the　properties　of　SPI　gel　were　improved　to　different　degrees,　among　which　the　elastic　modulus,　yield　stress,　yield　strain　and　water　holding　capacity　were　increased　by　124.6%,　269.0%,　135.0%　and　53.0%,　respectively.　However,　excessive　crosslinking　produced　protein　aggregates　with　too　large　size,　resulting　in　coarse　and　porous　gel　structure　and　significantly　decreased　(P＜0.05)　in　gel　strength　and　water　holding　capacity.　It　can　be　seen　that　proper　utilization　of　TGase　can　improve　the　quality　of　SPI　gel　products,　which　has　important　guiding　significance　for　the　application　of　TGase　in　food　industry　and　the　improvement　of　texture　of　traditional　soybean　products.　©　Science　and　Technology　of　Food　Industry　2023.