The effect of mulberry polyphenols (MP) and mulberry polyphenols-β-CD microcapsule (MPM) on the structure and functional properties of pork myofibrillar protein under LOX oxidation system was investigated. Mulberry polyphenols, β-cyclodextrin (β-CD) and MPM were added into myofibrillar protein, respectively. After being oxidized by LOX oxidation system, the effects of mulberry polyphenols and their microcapsules on the structure and gel properties of myofibrillar protein were analyzed. The results suggested that MP could effectively inhibit the carbonylation of myofibrillar protein, reduce the transformation of sulfhydryl group to disulfide bond, and improve the water holding capacity of protein gel. Compared to the oxidation group, after being treated with MP, the carbonyl content decreased by 33.33%, the sulphydryl content increased by 54.87%, and the disulfide bond content decreased by 19.38%. The water holding capacity of the gel improved from 20.22% to 23.11% (p＜0.05), but the thermal stability of myofibrillar protein was reduced with MP added. The negative effect of MP on the whiteness of gel could be weakened by β-CD embedding treatment, and the structure and water holding capacity of the gel could be improved by strengthening the hydrogen bond between proteins. These above results indicated that the mulberry polyphenol microcapsules made with β-CD was helpful to improve the oxidative stability and gel structure of myofibrillar protein, which was expected to be used as a protein oxidation regulator for meat processing.