Leaf　pectin　product　has　a　great　potential　in　food　market;　however,　due　to　the　low　extraction　efficiency　and　poor　pectin　properties,　its　applications　are　limited.　To　obtain　high　yield　leaf　pectin　with　better　viscosity　and　gelling　properties,　five　pectin　extraction　methods,　including　hydrothermal,　acidic,　alkaline,　Viscozyme®　L　and　FoodPro®　CBL　extraction　were　compared　using　green　tea　leaf　as　model　material.　The　results　showed　that　alkaline　extract　had　the　highest　pectin　yield　(9.2%)　with　galacturonic　acid　content　of　41.6%,　suggesting　high　content　of　homogalacturonan　pectin.　Its　average　molecular　weight　and　particle　size　were　3.34　×　105　Da　and　296　nm.　The　alkaline　extract　showed　a　strong　shear　thinning　property　with　a　viscosity　of　about　90　mPas,　which　was　four　times　as　those　of　other　leaf　pectin　extracts.　Its　gel　rigidity　was　similar　as　that　of　acidic　extract,　which　were　about　10　times　as　those　of　other　pectin　solution　including　commercial　citrus　pectin.　It　was　deduced　that　the　viscosity　of　pectin　extract　was　influenced　by　both　HG　pectin　content　and　the　formation　of　large　polymers,　while　the　gelling　property　was　mainly　influenced　by　the　formation　of　large　polymers.　Although　Viscozyme®　L　extract　also　had　a　high　yield　(8.5%),　the　high　contents　of　rhamnogalacturonan　I　&　rhamnogalacturonan　II　pectin　and　the　hydrolysis　of　the　side　chains　resulted　in　poor　viscosity　and　gelling　properties.　©　2019