Abstract: Physical properties of acid-set gel prepared by soybean protein isolated and oat β-glucan were investigated using lactobacillus fermentation.Oat β-glucan with different molecular weight was added to soy protein isolate.The effect of concentration and molecular weight of oat β-glucan on syneresis, texture properties and water holding of mixed gel were investigated.Results showed that the best fermentation strain was Lactobacillus bulgaricus.Syneresis of soy protein isolate gel was reduced by oat β-glucan with high concentration or high molecular weight.With increasing concentration of oat β-glucan, hardness and water holding of soy protein isolate gel reduced.However, springiness and cohesiveness increased in the beginning, and then became lower.Texture properties and water holding of soy protein isolate gel was improved by addition of oat β-glucan with high molecular weight.