Below data refer to the enzymatic hydrolysis of rice bran protein concentrate (RBPC) using the commercial enzymes Alcalase and Flavourzyme. Hydrolysis assays were performed at three degrees of hydrolysis (3%, 6% and 12%), and all experiments were carried out in triplicate. The dataset includes raw titration data obtained during pH-stat hydrolysis, using 1 M NaOH to maintain the reaction medium at the optimal pH for each enzyme. The recorded NaOH volumes correspond to the amount required to keep the reaction medium at the enzyme’s optimal pH and were used to calculate the degree of hydrolysis. Two separate spreadsheets are provided, one for Alcalase and one for Flavourzyme. Each spreadsheet also includes information on the preparation conditions of the protein solution (solids content and heating parameters), the optimal temperature for enzyme activity, the enzyme inactivation temperature, and the corresponding hydrolysis kinetic data.