Background　and　objectives:　For　most　of　the　application　of　cereal　materials,　sample　pretreatments　are　considered　critical　factors.　Different　pretreatments　(roasting　and　amylase　hydrolysis)　prior　to　extraction　were　employed　to　obtain　oat　protein　(OP)　from　oat　grains.　The　effect　of　pretreatment　on　the　structure　and　functional　properties　of　OPs　was　determined.　Findings:　Analysis　of　sodium　dodecyl　sulfate-polyacrylamide　gel　electrophoresis　(SDS-PAGE)　revealed　that　the　oat　proteins　were　glycated　during　the　roasting　pretreatment　and　amylase　hydrolysis　pretreatment,　of　which　the　grafting　degree　was　increased　to　55.34　+/-　0.32%　by　amylase　hydrolysis　pretreatment.　These　pretreatments　could　lead　to　the　increase　in　surface　hydrophobicity　(H-0)　and　thermal　stability　of　OP,　but　reduced　its　emulsifying　properties　and　solubility.　In　addition,　the　pretreatments　also　raised　the　content　of　alpha-helix,　turns,　and　random　coil,　but　decreased　beta-strand　content.　Conclusions:　These　results　suggested　that　glycation　induced　prominent　changes　in　the　secondary　and　tertiary　structure,　including　the　formation　of　a　new　tertiary　structure.　Significance　and　novelty:　These　results　are　of　great　significance　for　improving　the　applicability　of　the　oat　pretreatment　in　the　food　industry.