Comparative characterization of protein and lipid fractions from camel and cow milk, their functionality, antioxidant and antihypertensive properties upon simulated gastro-intestinal digestion

•Protein and lipid fraction characterization of camel and cow milk was conducted.•Water absorption capacity and solubility were higher in cow milk than camel milk proteins.•Camel milk lipids contain lower saturated fatty acids and higher unsaturated fatty acids compared to cow milk lipids.•Camel milk proteins demonstrated the higher ACE inhibitory potential upon SGID compared to cow milk proteins. In-depth characterization of protein and lipid fractions from cow and camel milk (four breeds; CM-1 to 4), their functional and thermal properties and bioactivity upon simulated gastro-intestinal digestion was reported. Results revealed that proteins from cow and camel milk showed a noticeable separation on sodium dodecyl sulphate-polyacrylamide gel electrophoresis and high-performance liquid chromatography. Functional properties of whole milk proteins from cow and camel milk at different pH revealed that emulsifying activity index (EAI), foaming capacity (FC) and protein solubility was higher towards acidic and alkaline pH and lowest at isoelectric point (pH = 4). Moreover, the water absorption capacity (WAC) and solubility in water were higher in milk from cow (CW) compared to those from camel breeds (CM 1–4). Camel milk, which contains lower saturated and higher unsaturated fatty acids and demonstrated higher antioxidative and angiotensin-1 converting enzyme (ACE) inhibitory potential compared to cow milk upon simulated gastro-intestinal digestion, can be considered as a healthier option.