Abstract: Oats have been recognized as full nutritious and health functions food.The effect of different processing on oats beta-glucan are different, thereby affecting their biological functions.Heat treatment, extrusion, homogenization and fermentation are the commonly used processing technology on oats.The high molecular weight beta-glucan is easilier degraded by heat treatment, and the molecular structure and physicochemical properties of beta-glucan may be changed by extrusion and fermentation, while the rheology behavior of the beta-glucan can be changed by the homogeneous.Anyway, effect of processing on the function and structure of oats beta-glucan was highlighted.