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The present study aims to characterize Tunisian date seeds "Deglet Nour" and to determine the functional properties of the fibro-protein fraction obtained by simple water extraction. Date seed powder contains 10.61 g/100g water, 5.00 g/100g protein, 1.48 g/100g ash, 5.39 g/100g fat and 77.50 g/100g carbohydrate. The fibro-protein extract was prepared from defatted date seed powder by isoelectric precipitation at pH 4.5. The extract contained 18 g/100g of proteins with a yield of 18.58%. The oil retention capacity and water retention capacity were 3.23 g/ml and 3.04 g/ml, respectively. The emulsion capacity was significantly higher at pH 10 (174.04 m2/g) than at pH 7 (149.30 m2/g) and pH 4 (143.13 m2/g); however, a more stable emulsion over time was observed at pH 7. Protein solubility was improved with increasing pH from 4 to 7 and 10. The Fourier transform mid-infrared spectroscopy (FTIR) showed the presence of proteins at 1300–1400 cm−1, 1615–1652 cm−1 (Amide I), 1557–1437 cm−1 (Amide II) and 1212–1340 cm−1 (Amide III) and fibers (771 cm−1, 820 cm−1, 1066 cm−1 and 1110 cm−1). Fluorescence spectroscopy revealed changes in the shape of spectra according to pH values. The obtained results showed that the fibro-protein extract of date seeds "Deglet Nour" presents good techno-functional properties and could be of interest as a natural additive for food applications. [ABSTRACT FROM AUTHOR]