Tea　residue　contains　approximately　10%　peetin,　which　has　the　potential　to　serve　as　a　raw　material　for　edible　film　production.　In　this　study,　alkali-extracted　tea　residue　pectin　(ATRP)　was　employed　that　its　basic　compositum　was　determined,　and　the　influence　of　pectin　concentration　and　the　addition　of　Ca2+　on　the　rheological　properties　of　ATRP　was　investigated.　Edible　films　were　prepared　using　ATRP　as　the　matrix　material,　combined　with　sodium　alginate,　konjac　glu-comannan,　and　sodium　carboxymethyl　cellulose,　to　explore　the　changes　in　tensile　elongation.　The　results　showed　that　the　ATRP　contained　72.3%　HG　domain,　while　the　side　chain　＇RG-I　domain＇　accounted　for　24.0%,　and　the　Solution　exhibit-ed　non—Newtonian　fluid　behavior.　When　the　ATRP　mass　concentration　reached　70　g/L,　the　viscosity　of　the　Solution　was　5xl04mPa-s,　and　the　resulting　gel　showed　a　storage　modulus　(C)　of　approximately　157　Pa　and　a　loss　modulus　(G＂)　of　approximately　21　Pa,　and　the　gelation　transition　occurred　at　300　s＂1,　demonstrating　a　significant　increase　in　viscosity　and　gel　properties　compared　to　the　40　g/L　ATRP　Solution.　Furthermore,　after　adding　Ca2+　to　a　40　g/L　ARTP　Solution,　the　maximum　increases　in　its　viscosity　and　gel　strength　could　reach　80　times　and　20　times　their　original　values,　respectively.　but　the　Ca2+　concentration　should　not　exceed　30　mmol/L.　Compared　to　the　film　made　by　only　ATRP,　the　films　made　by　complex　reagents　exhibited　improved　appearance　and　superior　tensile　elongation　properties.　Among　them,　the　film　made　by　ATRP　-　konjac　glucomannan　(prepare　according　to　a　volume　ratio　of　LI)　showed　the　highest　tensile　elongation,　with　a　maximum　load　of　280　g　(at　a　stretching　time　of　70　s),　which　was　seven　times　higher　than　that　of　film　made　by　only　ATRP　and　70　times　higher　in　terms　of　elongation.　Therefore,　ATRP　exhibits　promising　potential　as　a　raw　material　for　edible　film　production.　©　2024　Chinese　Institute　of　Food　Science　and　Technology.　All　rights　reserved.