Technical Abstract: We have studied the global structure of microwave assisted, flash extracted pectins isolated from fresh sugar beet pulp. The objective was to minimize the disassembly and possibly the degradation of pectin molecules during extraction. We have characterized these pectins by HPSEC with light scattering, viscometric detection, and by atomic force microscopy (AFM). Generally 15 micrometer size column packing gave higher intrinsic viscosity, molar mass and polydispersity than 8 micrometer packing. Samples analyzed with 15 micrometer packing gave weight average molar masses that ranged from 532,000-1.2 million Daltons, radius of gyration from about 35-51 nm, polydispersity from 1.78-2.58 , intrinsic viscosity from about 3.00-4.30 dL/g and recovery ranged from 8.40-14.81% of dry weight. Chromatography revealed that a bimodal distribution of high molar mass spherical particles and lower molar mass coils was obtained. AFM images of pectin corroborated this conclusion and further revealed that these strands and spherical particles were integrated into networks. We have demonstrated that MAE of sugar beet pulp under moderate pressure and at relatively low temperature could extract under acid conditions high molar mass, moderate viscosity pectin in minutes rather than hours as is required by conventional heating.