Sunflowers belong to the Asteraceae family and rank among the world's most widely cultivated oilseed crops. In 2022, global sunflower seed production reached 58 million metric tons, resulting in approximately 14 million cubic metres of sunflower seed hulls alongside substantial residues. Annually, significant quantities of sunflower seed heads (accounting for roughly 10% of the plant) are discarded or incinerated, wasting substantial waste of biomass resources, including 1.5 million tons in China alone. Nevertheless, this agricultural byproduct is rich in pectic substances, accounting for approximately 15%–25% of its dry mass. The pectin extracted from sunflower heads is classified as low methoxylated pectin (LMP). This distinguishes it from high methoxylated pectin (HMP), which is typically derived from citrus fruits or apples, in both physicochemical properties and potential applications. Therefore, this report will elaborate on the pectin structure, gelation properties and emulsification properties of sunflower pectin. Moreover, the interaction between sunflower pectin and myofibrillar protein will also be reported