This study was carried out to investigate the effects of heating temperature, heating time and protein concentration on the gel properties and heat stability of a mixed system of pork plasma and myofibrillar to increase the utility of porcine blood as protein resources of the food industry, especially meat processing industry. The solubility of plasma protein and mixture (plasma + myofibrillar protein) decreased significantly at $70^{circ}C;to;90^{circ}C$ when heating temperature rised, whereas myofibrillar protein decreased slightly at $40^{circ}C;to;60^{circ}C$, and the gel strength and the turbidity of those increased significantly at these heating temperatures. The solubility of plasma protein and mixture decreased when the heating time increased at $75^{circ}C$, whereas the gel strength and turbidity increased, and the solubility, the gel strength and the turbidity of myofibrillar protein showed no changes.