Abstract: The aim of this paper is to improve the emulsifying property of oatβ-glucan through Maillard reaction.The Maillard reaction was occurred by heating oatβ-glucan and L-glutamine (the mass ratio was 10∶1, 5∶1, and 2∶1) .The reaction proces was monitored.The oatβ-glucan Maillard reaction products were prepared, and their structure was characterized.Emulsifyin properties and surface tension ofβ-glucan Maillard reaction products were evaluated.The results showed that the p H decreased (p<0.05) , UV-vis absorbance and the fluorescence intensity increased during the reaction (p<0.05) .The products had th characteristic absorption peaks ofβ-glucan and amino acids after Maillard reaction.The molecular weights of theβ-glucan increased after Maillard reaction, and the molecular weights of theβ-glucan increases with the increase of the proportion o L-glutamine.The emulsion capability and emulsion stability of products increased and the surface tension of products decreased with the increasing of reaction time and the amount of L-glutamine (p<0.05) .