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Article
Peer-Review Record

In Silico and In Vitro Analyses of Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Activities of Enzymatic Protein Hydrolysates from Taiwan Mackerel (Scomber australasicus) Steaming Juice

Foods 2022, 11(12), 1785; https://doi.org/10.3390/foods11121785
by Fenny Crista A. Panjaitan 1, Ting-Yi Chen 2, Hao-Hsiang Ku 3 and Yu-Wei Chang 2,*
Reviewer 1:
Reviewer 2:
Foods 2022, 11(12), 1785; https://doi.org/10.3390/foods11121785
Submission received: 11 May 2022 / Revised: 13 June 2022 / Accepted: 15 June 2022 / Published: 17 June 2022
(This article belongs to the Section Foods of Marine Origin)

Round 1

Reviewer 1 Report

The authors report a new processing step through the use of proteases to unleash the antioxidant potential of mackerel processing by-products. The application is of interest considering the developing field of functional food.

The manuscript presents the experimental approach in detail and is well written.

Fig1- the authors identify the bands that are later selected for protein identification, please add also the corresponding protein by combining with figure 2 and 3. moreover, bands are numbered but these numbers are later not clearly identified in respect to proteins

PAge 11 the title of table 4 is far from the table that needs a more detailed description

table 4 and fig 4 present the same info, please combine  

figure 3 can be presented as supplementary files 

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Reviewer 2 Report

Totally, the study has been well designed. Although, there are some points to review.

Line 40: please add a reference for the first paragraph of introduction. 

Line 75 or 78: please use new study that published.

Table 5: Please add standard deviation for each mean.

Fig 11: please double check the statistical analysis.

 

 

 

 

Author Response

Please see the attachment.

Author Response File: Author Response.docx

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