The rice bran protein was extracted using stabilized rice bran by ultrasonic combined with acid alkali soluble. Selecting the ultrasonic time, ultrasonic power, ultrasonic temperature and solid liquid ratio as studying factors, the yeild of rice bran albumin and rice bran glutelin were chosen for single factor experiment. Rice bran albumin and rice bran glutelin were from stabilized rice bran under the best ultrasonic conditions ,which were tested amino acid composition, microstructure, secondary structure and thermal stability. The results shows that the yeild of rice bran albumin and rice bran glutelin both reach the maximal value under the condition of ultrasonic time 10min, ultrasonic power 160W, ultrasonic temperature 50℃ and liquid-solid ratio 10mL/g. Amino acid composition, microstructure and secondary structure showed the two protein had the typical characteristics of albumin and protein, and had higher thermal stability.