In　this　paper,　fluorescent　probe　technique　was　used　to　study　the　changes　of　hydrophobic　microdomain　in　β-glucan　aqueous　solution　by　measuring　the　pyrene　fluorescence　emission　intensity　ratio　I1/I3　The　results　show　that,　hydrophobic　microdomain　is　basically　not　formed　in　diluted　β-glucan　solution.　When　the　concentration　exceeds　a　certain　value,　hydrophobic　microdomains　start　to　form　in　large　quantities　and　the　value　of　I1/I3　decreases　rapidly.　At　the　same　concentration,　the　lower　molecular　weight　β-glucan　would　form　less　hydrophobic　microdomains.　Urea　can　damage　the　formation　of　hydrophobic　microdomain,　while　sodium　chloride　can　promote　the　formation　of　hydrophobic　domain.　©,　2015,　Chinese　Institute　of　Food　Science　and　Technology.　All　right　reserved.