In this paper， two different kinds of Akebia pectins （HEP， CEP） were prepared by hydrochloric acid and citric acid， and their structural and rheological properties were studied. The SEM results showed that the HEP structure was relatively compact and the surface was rougher， and the CEP structure was relatively loose and the surface was smooth and wrinkled. The FT-IR analysis showed that HEP（94.89%） had a higher esterification degree than CEP （54.03%）. At the same time， X-ray diffraction results showed that HEP had a higher crystallinity than CEP， which was consistent with the result of FT-IR. The rheological results showed that the pectin concentration， sucrose concentration， temperature， heat treatment time， and Ca2+ concentration all had an effect on the changes of the viscosity and stress with the shear rate for HEP and CEP， and their mechanisms were different， which may be attributed to the differences of their molecular structure. The development of this research provides some theoretical basis and data reference for the development of Akebia pectin resources in the future.