Pork myofibrillar protein(MP) was selected as the main research material. The Fenton oxidation system was employed to replicate the oxidation conditions of meat items， and curcumin with different concentrations (0， 5， 10， 15， 20 μmol/L) was added to it. Changes in amino acid side chain， secondary structure， tertiary structure and solubility of protein were analyzed. To explore the inhibitory effect of curcumin on the oxidation of pork myofibrillar protein at different concentrations and its specific effect on protein structure. The results showed that curcumin had good free radical scavenging performance and could effectively slow the protein oxidation and structural changes caused by hydroxyl radicals， and this inhibition was proportional to the concentration of curcumin in a specific concentration range(5-20 μmol/L). Compared with the oxidation group， the curcumin treatment group significantly inhibited the formation of carbonyl groups and the increase of surface hydrophobicity， the curcumin treatment group of 20 μmol/L had the inhibition rates of 2.62% and 51.78%， respectively (P<0.05)， can also significantly alleviate the decline of sulfhydryl， free amino and solubility(P<0.05)， the inhibition rates were 80.02%， 59.34%， 70.84%， respectively， and the addition of curcumin can promote the MP tertiary structure unfolding ， can also alleviate the secondary structure changes caused by hydroxyl radicals. Therefore， curcumin can interact with MP to alleviate its oxidative deterioration and structural changes， and has a good effect on the quality and preservation of meat products.