Gelling and thickening are the most important properties of pectin, and these properties are dependent on the molecule's structure. In this study, new types of pectin with varying degrees of modification were prepared by reducing the methyl ester groups on the galacturonic acid residues in pectin to hydroxyl groups using NaBH4, thereby converting methylated galacturonic acid to galactose. The physicochemical properties, rheological behavior, and gelling properties of the modified pectins were investigated. Galacturonic acid levels gradually decreased from 68.98% ± 0.40%–7.49% ± 0.09%, whereas galactose levels increased from 10.29% ± 0.48%–72.26% ± 0.62% with increasing degree of modification. The molecular weight exceeded 500 kDa, and solubility was high. The novel modified pectins underwent gelation without requiring sucrose addition and were calcium and pH sensitive. A higher degree of modification promoted gelation at higher temperatures. Addition of Ca2+ at 60 mg/g caused R-55 to gel at 37 °C and pH 2 but disintegrate at pH 6. Three types of R-55 hydrogel beads encapsulating curcumin were prepared. These beads effectively protected curcumin in the stomach; two allowed for its rapid and slow release in the small intestine, whereas one allowed for its release in the colon. Thus, R-55 can be used as a carrier for the targeted delivery of drugs to the small intestine and colon. The modified pectins are suitable for innovative applications in the food and pharmaceutical fields.