Abstract: In this studies, the gelling characteristics and effect factors of low methoxyl pectin (LMP) were researched with the X-T21 Texture Analyser. The results indicate that the gelling characteristics of LMP can be improved by increasing the concentration of pectin and pH, or decreasing the setting temperature. In several ions, the Cu2+ has the most ability to promote gelling, but the concentration of Cu2+ should be suitable, excessive Cu2+ would decrease the gelling characteristic of LMP. The sugar is not absolutely necessary component to LMP gel, but suitable concentration of sugar can improve the gelling characteristics to LMP. Heating and stirring can destroy the structure of LMP gel.

Key words: low methoxyl pectin, gelling characteristics, influences factors