Abstract:  Instantaneous high pressure (IHP) was used to modify the physical properties of oat bran dietary fiber which was produced by enzyme-chemistry method. The results showed the IHP treatment raised the water retention capacity, swelling capacity and water-combining capacity of oat bran dietary fiber products; the apparent viscosity of suspension and the content of SDF increased with the overall form of oat bran dietary fiber going through great changes.

Key words: instantaneous high pressure, oat bran dietary fiber, modification