Abstract: To explore the effects of different curcumin concentrations on the gel properties of pork myofibrillar proteins (MPs), changes in gel whiteness, cooking loss, water retention capacity, texture, dynamic rheology, intermolecular forces, microstructure, and protein electropherograms were evaluated after being treated with different concentrations of curcumin (0, 5, 10, 15 and 20 μmol/L) in a simulated oxidative system with 5 mmol/L H2O2. The results indicated that the addition of curcumin benefited the formation of a more stable and compact protein gel network structure and alleviated gel softening, structure loosening, decreased water-holding capacity, increased cooking loss and other problems caused by oxidation. Additionally, the rheological characterization revealed that the addition of curcumin enhanced both storage modulus (G’) and loss modulus (G”) of MP gels under oxidative conditions, thereby promoting the formation of elastic gels with stable three-dimensional network structures and improving the gel characteristics of MPs. Moreover, higher curcumin concentration within a certain range was more beneficial for gel formation.

Key words: curcumin; myofibrillar proteins; oxidation; gel properties