Glutinous rice (Oryza sativa var. Glutinosa Matsum) is a sticky variant of rice that has been used as a typical ingredient in the food cultures of Asia, South America, North America, Europe and Africa widely due to the special taste of fragrant, sticky, soft, smooth, and viscoelastic characteristics, and it is also cultivated as a staple food by people in the Mekong region, Asia, covering an area of more than 0.5 million square kilometers (Sattaka, 2016), and more than 24.5 million tons of glutinous rice are produced on average

The methods of hot water extraction and ultrasound-assisted enzymatic treatment were applied for extracting the soluble dietary fiber from the glutinous rice bran in the study. Based on the single factor experiment for the hot water method, the optimum parameters of the extraction time of 120 min, solid-liquid ratio 1:20 (w/v), and pH 8.0, as well as the extraction temperature 80 °C, were obtained, while the yield and purity of SDF reached 31.83 ± 0.06% and 93.28 ± 0.27%, respectively. Furthermore, the SDF yield was improved to 34.87 ± 0.55% by using the ultrasound-assisted enzymatic treatment under the optimum conditions of cellulase dosage 9 × 103 U/g and ultrasonic temperature of 50 °C. Similar polysaccharide compositions were detected based on the infrared spectroscopic analysis. Compared with the SDF obtained from hot water extraction, the whiteness, solubility, water holding capacity, and swelling properties of SDF extracted by ultrasound-assisted enzymatic method improved significantly. These results demonstrated that both two strategies could be applied to SDF extraction in practical production, and the ultrasound-assisted enzymatic method might be an effective tool to improve the functional properties of SDF.