Abstract: The study aims at researching the physicochemical properties of sugar beet pectin( SBP) Citrus pectin( CP) was adopted as control. Firstly,the contents of galacturonic acid,total sugar,and protein,degree of esterification in beet pectin were investigated.Then,Fourier transform infrared spectroscopy scanning and HPSECRID were conducted to study the basic characteristics of beet pectin molecular structure. The particle size distribution and microscopic observation of emulsion were performed to evaluate the emulsifying properties of beet pectin.Finally to investigate the fluid mechanics properties of beet pectin,the apparent viscosity was researched.The protein and ferulic acid contents of SBP were high.While the molecular weight and apparent viscosity of SBP was smaller than CP.Furthermore its emulsifying properties were better than those of bovine serum album( BSA)and gum arabic( GA).The present work systematically researched the processing adaptability of beet pectin,and provided a theoretical basis for the further study of emulsion and gel properties of beet pectin.