Low methoxyl amide pectin (LMAP) are widely used in the food industry and many gel foods contain saccharides. Previous research has revealed that the degree and type of polymerization of these saccharides molecules affect pectin gel characteristics， but systematic investigations are missing. This study investigates the LMAP commonly used in industrial production. Methods such as texture analysis， rheology， low-field nuclear magnetic resonance， and electron microscopy were employed to explore the effects of adding different types and degrees of molecules saccharides at pectin mass concentration 0.8-1.2 g/L， pH 2.5-5.5， and calcium ion concentration (R value of 0.8-1.2) on the gelation process， gel strength， moisture state， and microstructure of pectin gels. Simultaneously， the potential mechanisms by which saccharides molecules of different degrees and types alter the gelation behavior were investigated. The results indicated that the addition of different types of sugars can increase the gel strength of pectin to some extent， and the gel strength increases correspondingly with the increase in saccharides polymerization degree. When the pectin mass concentration was in the range of 0.8-1.2 g/L， the gel strength of pectin gels containing 10% polyglucose was significantly higher than that of other types of sugars， ranging from 1.53 to 2.08 times higher than the group without added saccharides. Under different R values (Ca2+ concentration)， the gel strength of pectin gels with added polyglucose samples was also significantly higher compared to those with other types of saccharides. At pH 3.5， the sample with added glucose exhibited the highest gel strength， which was 1.28 times higher than the group without added saccharides. This study elucidated the effects of eight types of saccharides molecules on the gelation properties of pectin， providing theoretical guidance for the preparation of related gel-based food products.