Abstract: The thermal property and dynamic viscoelasticity of Hulless barley β- glucan gel( BG) as well as microstructure were investigated respectively in order to provide a theory foundation on food industry. The differential scanning calorimeter( DSC) analysis showed that the onset temperature( T_o),peak temperature( T_p),end temperature( T_c) and enthalpy of gelatinization( ΔH) increased with the increase of the concentration,when the gels were prepared in the same temperature; while the gels had the same concentration,the thermostability of gels decreased with the increase of the preparation temperature. The dynamic viscoelastometer( DMA) analysis demonstrated that the value of G' increased with the increase of solution concentration and the preparation temperature,suggesting that the cross- linked structures among the gels was increased. The atomic force microscope( AFM) indicated that the BG molecules could naturally gather.In addition,the aggregation level of BG molecules became higher with the rise of gels concentration and the extension of the storing time of gels.Especially,when solution concentration was 100 μg / m L,the network- like structures would be formed among BG molecules.