Recently, the demand of consumers to use vegetable proteins as a substitute for animal proteins has been increased. Cereal bran contains protein, fiber sources, minerals and antioxidants. In this research, optimization of emulsifying capacity and emulsion stability of wheat bran protein was performed using response surface method (RSM), central composite design (CCD) and Design Expert software. The design included the independent variables of centrifugation time (20-60 minutes), centrifugation temperature (4-20°C), alkaline pH (8-12) and 10 replications at the central point. Centrifugation time had a significant effect on emulsion stability (P<0.05); but it had no significant effect on the capacity of emulsion formation (p>0.05). Centrifugation temperature changes had a significant effect on the amount of emulsion formation capacity and stability (P<0.05). Changes in alkaline pH had a significant effect on the amount of emulsion formation capacity and stability (P<0.05). Evaluation of the optimal conditions suggested by the software for the formation capacity and stability of the emulsion were not significantly different from the test results (p>0.05). The results of this research showed that wheat bran protein as a vegetable protein source has a high potential to be used as an emulsifier in the food industry.