Abstract: β-conglycinin (7S globulin) and glycinin (11S globulin) are the main components in soy protein. Processing characteristics of soybean are affected by different subunit compositions of soy protein. Gelling behavior is the subject of this study. In this review, the composition and chemical structure of soy protein, the gelation mechanism of 7S globulin and 11S globulin are described. Meanwhile, the impact of subunit compositions on gel property and research progress of protein subunit-deficiency soybeans are summarized, which provides important theoretical guidance for the development and application of soybean protein products.