To investigate the effect of common trace metal ions in water on the properties of magnesium chloride-induced soy protein gels， different concentrations of metal ions （Zn、Cu、Mn、Fe） were added to deionized water to prepare the gels. Rheology analysis， particle size measurement， and water holding properties were used to investigate the effects of common trace metal elements on gel rheological behavior and gel properties. The experimental results showed that the addition of Zn， Cu， Mn and Fe significantly increased the storage modulus， gel strength and disulfide bond content of the gel， and significantly increased the thermal aggregate particle size， while the water holding capacity and sulfydryl content of the gel decreased significantly， among which the effect of Fe was obvious. Zn， Cu， Fe has a positive effect on the elasticity of the gel， Mn has little contribution to the elasticity of the gel. In addition， the storage modulus and gel strength of the gel are positively correlated with the ion concentration， the change of the particle size of the disulfide bond and the thermopolymer is positively correlated with the ion concentration， and the water holding capacity and the content of sulfydryl group are negatively correlated with the ion concentration.