Abstract:The gelation of oat β-glucan is the most important processing characteristics and the networks of gel play an important role in the texture of food.The effects of β-glucan molecular weights on the gelation and properties was significant.In this research，oat β -glucan with the different molecular weights was used as materials to study the effects of different concentration on the functional properties of β- glucan mixed gels induced by heating through rheological measure，texture profile analyzer and scanning electron microscope.The results showed that the lowest concentration required to form β-glucan mixed gels was 7%at 1 ∶1 mass ratio of low and high molecular weight β-glucan，the storage modulus G'，hardness，springiness and chewiness of βglucan mixed gels increased with higher β-glucan concentration and the water-holding and oil-holding properties were also correspondingly increased.The gel network structure of the mixedβ-glucan formed with the high concentration of β-glucan was more compact and smooth.