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Volume 10
Issue 9
10.3390/foods10092099
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Article
Peer-Review Record

Production of ACE Inhibitory Peptides from Whey Proteins Modified by High Intensity Ultrasound Using Bromelain

Foods 2021, 10(9), 2099; https://doi.org/10.3390/foods10092099
by Lucía Abadía-García 1, Eduardo Castaño-Tostado 1, Anaberta Cardador-Martínez 2, Sandra Teresita Martín-del-Campo 2 and Silvia L. Amaya-Llano 1,*
Reviewer 1: Anonymous
Reviewer 2: Anonymous
Foods 2021, 10(9), 2099; https://doi.org/10.3390/foods10092099
Submission received: 20 June 2021 / Revised: 24 August 2021 / Accepted: 31 August 2021 / Published: 5 September 2021
(This article belongs to the Special Issue Bioactive Peptides: Characteristic, Bioavailability and Application)

Round 1

Reviewer 1 Report

In general, the article is interesting, but still needs to be refined. Some fragments are poorly polished in terms of style and linguistics. I have included detailed comments in the attached pdf file.

Comments for author File: Comments.pdf

Author Response

Dear reviewer 1, 

The manuscript Ms. Ref. No.: foods-1286379; Title: Production of ACE inhibitory peptides from whey proteins modified by High Intensity Ultrasound using bromelain has been revised considering all the comments, corrections and suggestions made. Please see the attachment.

We wish to thank  for your valuable comments to avoid misunderstandings and improve the quality of the manuscript, all the comments are addressed as well as the actions taken to improve our contribution

Author Response File: Author Response.pdf

Reviewer 2 Report

This work, despite being extensively studied, is the combination of ultrasonic treatment and enzymatic hydrolysis is interesting  seems to be well carried out and the manuscript is well written. However, I suggest including a control without enzymatic treatment, in order to compare the effects. If the possibility exists, it would be interesting to include an analysis at MS/MS or HPLC level in order to understand the peptide profile of each of the fractions studied.

Author Response

Reviewer 2,

The manuscript Ms. Ref. No.: foods-1286379; Title: Production of ACE inhibitory peptides from whey proteins modified by High Intensity Ultrasound using bromelain has been revised considering all the comments, corrections and suggestions made by the reviewers. Please see the attachment.

We wish to thank the reviewers for their valuable comments to avoid misunderstandings and improve the quality of the manuscript, all the reviewer’s comments are addressed as well as the actions taken to improve our contribution. We thank you for your time and interest in our research.

Best regards

Author Response File: Author Response.pdf

Round 2

Reviewer 1 Report

In present form article can be accept to publication in Foods

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