The present invention relates to a low methoxyl pectin, which is made by using raw materials of female syconium of jelly fig, particularly the three parts of achenes, pedicels, and sepals as a whole； and an enzymatic method for producing the same. The method comprises using purified water as an extraction solution, in which sodium citrate is added as an anticoagulant, to leach the raw materials at room temperature. Within the obtained crude aqueous extract, both demethylation and transacylation are quickly reacting in between high methoxyl pectin and two types of endogenous pectin methyl esterases, so as to obtain a low methoxyl pectin. Owing to the free calcium ions (Ca2+) released into the crude aqueous extract from the raw materials already been bonded as chelated sodium calcium citrate complexes by the anticoagulant sodium citrate, the developed low methoxyl pectin during the preparation can remain its calcium-sensitive properties so as to be products of the present invention, without any risk to becoming calcium pectate gel which is not the expected product of the present invention. The low methoxyl pectin of the present invention can be used to formulate various gel foods, such as diabetic-friendly, sugar-free/low sugar jam and jelly products, and is also a potential biomaterial for biomedical applications.本發明係有關以愛玉子之雌性隱花果，特別是雌性隱花果內的瘦果、花梗及萼片等三部分整體作為原料之低甲氧基果膠及其酶解生產方法。本發明方法係使用純水為萃取液，其中添加檸檬酸鈉作為抗凝劑，室溫下浸提愛玉子原料，釋出的高甲氧基果膠與兩型內源性果膠甲基酯酶在粗萃液中迅速相互作用完成去甲基酯化與轉醯基反應，生成低甲氧基果膠；至於粗萃液中由原料釋出的固有鈣離子，則在檸檬酸鈉的抗凝作用下絡合成檸檬酸鈉鈣複合物，使粗萃液中低甲氧基果膠生成物得以保持其高度鈣敏感性，並在製程中避免被游離鈣離子交聯變成非預期的果膠酸鈣凝膠。本發明之低甲氧基果膠不但可用於製造各種凝膠食品，如糖尿病患者友善的無糖/低糖類果醬與果凍等，並可作為生醫應用之潛力生物材料。
