In this experiment， the effects of calcium ion addition at different levels (0.5， 1.0， 1.5 mmol/L) on gelatinization and rheological properties of wheat starch-low methoxyl sugar beet pectin (WS/LP) blend were investigated. The results showed that peak viscosity， breakdown value， final viscosity and setback value of the blend were increased remarkably with the increase of calcium ion concentration (P<0.05). After adding calcium ion into the blend， the yield stress (σ0) was increased， the consistency coefficient (K) was decreased， while still exhibited shear thinning behavior. The storage modulus (G') and loss modulus (G") of the blend were gradually heighten with calcium ion increasing. Calcium ion addition raised the hardness， adhesion and chewability of the blend， while the cohesion had no significant change (P>0.05). Infrared spectra results indicated that the blend did not form a new covalent bond after the addition of calcium ion. Moreover， with the increase of calcium ion concentration， the pore diameter of the blend was gradually increased， and the pore wall thickness was gradually enhanced. Calcium ion can significantly improve the gelatinization and rheological properties of WS/LP blend， and the result of this study may provide a reference for the application of the blend in food.