In order to optimize the preparation process of emulsion gels， a soy protein isolate- sugar beet pectin emulsion gel was prepared by duo induction of laccase and Ca2+/Mg2+， and a model for the comprehensive property index of the emulsion gel textural properties was established based on the normalization method. High concentration of Ca2+ was replaced with lower concentration of Mg2+ to reduce the amount of ions added during the emulsion gel preparation. The results showed that compared with the laccase and Ca2+ duo-induced emulsion gel， the laccase and Mg2+ duo-induced emulsion gel had shorter gelation time (340 s)， similar rheological properties， more uniform microstructure and oil droplet distribution， better storage stability and higher release rate in the small intestine (73.1% for β-carotene， 85.7% for riboflavin). This study not only prepared a novel emulsion gel that can be used as the multi-phased nutrient carrier， but also offered a possible solution of replacing high concentrations of Ca2+ with lower concentrations of Mg2+.