In order to establish a kinetics model on pulsed ultrasound-assisted extraction of protein and polysaccharide from defatted rice bran, protein and polysaccharide concentration changes in the extracting solution were determined in the experiments. The results of the experiment have established a second-order kinetics models on pulsed ultrasound-assisted extraction for both protein and polysaccharide from defatted rice bran. The study showed that the extracting temperature had a remarkable effect on protein and polysaccharide leaching. There was a sharp increase in concentration of protein in the extracting solution when the extracting temperature reached 45℃ whiles the sharp increase in concentration for polysaccharide occurred at 50℃. There was a linear increase in protein equilibrium concentration as the extracting temperature increased. The equilibrium concentration of the polysaccharide in the extracting solution increased sharply beyond 45℃. The initial extracting rate of protein and polysaccharide initially showed a downward trend and then began to increase.