In this article the results of rheological researches of β-glucan (oat gum) solutions are presented. The effect of pH, temperature and concentration of β-glucan on apparent viscosity was examined. The dependence between addition different concentrations of sodium chloride and sucrose, and apparent viscosity of oat gum solutions was also determined. Examined solutions showed pseudoplastic and thixotropic characteristics in the extend of 25-90°C. pH changes didn’t have an influence on apparent viscosity in contrast to the changes of concentration of β-glucans. High concentrations of NaCl (1—3%) affected negatively on apparent viscosity of oat gum solutions like 65% addition of sucrose. Increase of apparent viscosity ensued from addition 25—45% of sucrose.