To study the effect of Volvariella volvacea (VV) on the flavor adsorption capacity of beef protein, beef myofibrillar proteins (MP) were treated with different addition amounts of VV (0%, 1%, 3% or 9%) in this experiment. The structure, particle characteristics, aggregation state of MP and its ability to adsorb the volatile flavor substances commonly found in beef and VV before and after the MP treatment were analyzed. The experimental results showed that as the concentration of VV extract increased, the fluorescence quenching effect of MP became more significant, and the particle size and Zeta potential of MP particles decreased from 3 654 nm and -24.1 mV to 2 588 nm and -28.17 mV, respectively. In addition, the exposure of hydrophobic groups and the increase of surface charge in the MP due to the modification induced by the VV extract promoted the adsorption of 1-often-3-ol, d-limonene, furfural thiol, and 2-thiophene carboxaldehyde by the modified MP increased significantly. The results of this study indicated that the VV extract could alter the structure, component content and flavor adsorption capacity of MP.