Abstract: In order to reveal the formation condition and process of oat β-glucan composite gel,the rheological,texture and microstructure properties of β-glucan composite gel and its ratio prepared with the different mass(OG and LOG)were analyzed,which was used to screening the preparation parameters of β-glucan composite gel,and the molecular interaction force and molecular structure of β-glucan composite gel were determined. The results indicated that,when the total concentration of β-glucan was 12% and the mass ratio of two glucans(LOG:OG)was 1:1,both of the typical gel storage modulus(G')and loss modulus(G″)that formed were higher,and the hardness was 0.838 N,which was significantly higher than the gel prepared in other ratios(P<0.05). SEM showed that,the β-glucan composite gel prepared under these conditions had a dense surface with no obvious pores. Molecular force experiments showed that hydrogen bonding and electrostatic interaction play a major role in the formation of β-glucan composite gel,and the structure of β-glucan composite gel was determined from IR spectroscopy maintaining the primary structure of β-glucan. Therefore,the oat β-glucan composite gel showed the better rheological properties and texture properties as well as surface structure properties than β-glucan gel with the single component. It would provide a theoretical basis for optimizing the preparation of oat β-glucan gel for its application in food industry.