Nowadays, different types of enzymes show important roles in various industries i.e. foods, pharmaceuticals, chemicals and hygiene. There are lots of efforts in improvement of enzyme production and isolation. However, most of studies performed on production of enzymes rather than isolation and purification, where as the major part of total cost of enzyme production is related to downstream processing. Among the industrial enzymes, glucoamylase has got a wide application in different industries. This enzyme has got 14% distribution and sales- second position after proteases- on worldwide distribution and sales of industrial enzymes. The most important application of glucoamylase includes production of high glucose syrup and dextrose for confectionary and pharmaceuticals. In this work, glucoamylase was produced in a pilot scale fermentor by Aspergillus niger on wheat bran then the produced enzyme was purified by reverse micellar technology. The most important effective parameters including type and concentration of solvents (organic, mineral and surfactant), pH, solvent to fermented wheat bran ratio, contact time and agitation effect were studied and optimized. After optimization of the leaching process, reversed micellar extraction was used for purification. Experimental design based on response surface methodology used in order to minimize the number of experiments. The results show that optimizing of enzyme leaching parameters can have an important role in enzyme recovery from the solid state fermented media. Reversed micellar extraction reduced the proteins of the initial aqueous phase up to 60% and increases the enzyme activity up to 30%. The method resulted in 3-fold purification of enzyme in aqueous phase.