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　©　Science　and　Technology　of　Food　Industry　2023.