The solution properties of wheat P-glucan were investigated by light scattering and viscometric methods. The hydrodynamic radius (Rh), weight average molecular weight (M-w), radius of gyration (R-g), and the second virial coefficient (A(2)) of wheat P-glucan were determined by both dynamic and static light scattering methods, whereas the critical concentrations (c*) of the solution were derived from [eta] via viscometric method. The structure sensitive parameters, rho (1.52-1.62), the conformation parameter nu (0.62), and the Mark-Houwink-Sakurada exponents a (0.78) confirmed the random coil conformation of wheat beta-glucan in 0.5 M NaOH solution. The characteristic ratio (4.97) was obtained by the random flight model, and the statistical segment length (8.83 nm) was derived from the wormlike cylinder model. It was found that the worn-dike cylinder model could explain the chain stiffness better than the random flight model, which suggested an extended random coil conformation of wheat beta-glucan in 0.5 M NaOH solution. The study also revealed that the structure feature of wheat P-glucan; that is, the higher trisaccharide-to-tetrasaccharide ratio contributed to the stiffer chain conformation compared with other cereal beta-glucans.