Different concentrations of oat β-glucan (0,0.2%, 0.4%, 0.6%, 0.8% and 1.0%) were added to pork myofibrillar protein. The effects of oat β-glucan on the emulsifying properties and gel pro-perties of myofibrillar protein were studied. The emulsifying properties included the emulsifying activity, emulsifying stability, particle size distribution and zeta potential. The gel properties included water holding capacity, gel strength, whiteness, internal water distribution, rheological properties and microstructure. The experimental results demonstrated that the emulsifying activity, stability and absolute value of zeta potential of myofibrillar protein were significantly increased, and the particle size was decreased with the increase of oat β-glucan addition (P<0.05). Meanwhile, the addition of oat β-glucan significantly increased the water holding capacity, gel strength and whiteness (P<0.05). Oat β-glucan could remarkably shorten the relaxation time of the gel, and the peak area percentage of immobilized water was significantly increased. The gel storage modulus and loss modulus at the end of heating were significantly increased with the increase of oat β-glucan addition (P<0.05). Scanning electron microscopy revealed that the gel network of the loose protein gel became dense and uniform with the addition of oat β-glucan. The addition of oat β-glucan could enhance the emulsification of the myofibrillar protein by forming a protective film on the surface of the protein to inhibit the droplets aggregation, and improve the gel properties by interacting with the myofibrillar protein during heating. The above results revealed that addition of 1.0% oat β-glucan had the best effect on the emulsification and gelation of myofibrillar protein.