Alkaline　pectin　extract　(APE)　from　green　tea　residues　has　lower　viscosity　and　gelation　properties　than　commercial　citrus　pectin.　To　improve　the　viscosity　and　gelation　properties　of　APE,　four　treatments,　namely　degradation　of　homogalacturonan　(HG)　or　rhamnogalacturonan　(RG)　I　domains,　esterification,　and　protein　removal　and　degradation,　were　applied.　With　proper　degradation　of　the　HG　or　RG　I　domains　(arabinan　or　galactan),　the　viscosity　of　APE　increased　from　12　to　2.5x10(4)　or　5.0x10(3)　mPa.s,　respectively,　and　the　numbers　further　increased　by　approximately　500　times　with　the　addition　of　Ca2+.　Other　treatments　had　slight　effects　on　APE　viscosity.　The　strongest　gel　(G＇　=　6.7　x　10(3)　Pa　and　G　＇＇　=　930　Pa)　was　made　using　the　polygalacturonase　treated　APE　with　Ca2+　addition.　Degradation　of　the　HG　domain　or　protein　enhanced　APE＇s　self-crosslink　effect,　while　all　methods　except　protein　degradation　improved　the　calcium　bridging　effect,　potentially　improving　the　market　potential　of　pectin　from　biowaste.