Abstract: Browning is a difficult problem in dietary fibre processing. H2O2 was utilized to decolor oat bran dietary fibre for improving its quality. The nutritional components and functional properties of oat bran dietary fiber were also analysed. Better processing conditions of decoloration were as follows: 4% of H2O2, pH11, 40℃, 4 h. The whiteness of oat bran dietary fibre increased from 5.6% to 36.2% under these processing conditions of decoloration. There was little change in contents of main components of oat bran dietary fibre before or after decoloration. The content of total dietary fibre and β-glucan increased a little, but the content of protein and fat decreased a little in the oat bran dietary fibre under decoloring. The swelling capacity, water retention capacity and water combining capacity of oat bran dietary fibre under decoloring increased from 2 mL/g to 4 mL/g, 3.12% to 3.77% and 1.3% to 2.5%, respectively.