Analysis and Research on Starch Content and Its Processing, Structure and Quality of 12 Adzuki Bean Varieties
, Baozhong Yin 5, Huijing Li 3,* and Yuechen Zhang 1,*Round 1
Reviewer 1 Report
The manuscript compares physiochemical properties of different varieties of red beans and groups them into classes via cluster analysis. The undertaken topic is interesting and the experiment design is proper. However there are several major and minor issues that should be addressed:
Line 40 – please use whole word vitamin
Line 41-42 high medicated health care function – not clear
Line 52-53 please provide some examples
Line 61-62 sentence not clear – highest RS content in total starch? Compared to what?
Line 70-75 it is not clears what the author intention was to present, moreover source should be provided
Line 85-87 please provide these source
Line 102 Please include the Table 1 of the supplementary material in the manuscript
Line 145 please add Chinese Standards and provided basic principle of the method as they are numerous methods for amylose determination and everyone has its limitations
Line 148 Please provide more detail on how whitness is calculated
Line 161 is would be more suitable to provide the speed in mm/s -> 1 mm/s
Line 163 was -> were
Line 174 symbols in equation 1 should be explained
Line 177 sovled?
Equation 4 – expanded starch?
Line 220 why so narrow temperature was choosen?
Line 232 what type of correlation was used and what method of grouping was used for cluster analsysis?
Line 259 it was not stated how granule size was determined
Line 272 please use term granule instead of grain
Line 287 figure 1b is in fact repetition of information given in figures 1a and partially 1c, figure 1d starch granule size should be in μm and it is not clear whether its mean, median and it was not discussed whether granule size distribution was unimodal
Line 292-296 the whiteness values will seem a little bit odd for most starch scientists as usually CIE L value is used to characterize whiteness of starch, please discusse this information with regards to that
Line 309 Adhesiveness is usually given in N·s (please verify the unit)
Line 314-315 style
Line 344-345 style
Line 367 fig 2d – y axis has wrong title, moreover swelling power should be in g/g
Line 370 please either merge figure 3 in one or separate into 3
Line 372 style – crystalline
Line 391 – pleas include the difractograms in the supplementary material, while degree of crystanility should included in the manuscript.
Line 401 please move the figure 4 next to the discussion - subsection 3.7. Morovoer please enlarge the graphs – they are barely readable and color or highlight the clusters hat were indicated in the abstract
Line 429 – please use terms onset, peak and conclusion temperature
Line 432 ecological types?
Line 464 style
Line 491 please use term DSC conclusion temperature
Author Response
We are very grateful to the reviewers for their valuable comments.
We have revised the manuscript accordingly and revised sections are marked with revision mode. We hope this will make it more acceptable for publication.
Yours sincerely
Yuechen Zhang Professor
Agricultural College, Hebei Agricultural University
2596 Lekai South Street, Baoding-071001, Hebei, P.R. China
Email: [email protected]
Tel: +86-312-7521499
Fax: +86-312-7521499
Author Response File: 
Author Response.docx
Reviewer 2 Report
The article is preapred correctly. Researches studied starch content, processing, digestion and structural Quality of 12 adzuki beans varieties. Researches focused on comparing the processing quality such as amylose and amylopectin content, whiteness, gel texture properties and other features of 12 Chinese adzuki bean varieties.
The introduction is correctly written and informative, fully revealing the research aspect.
The materials and method is well described
Resualts and analysis
The results are presented legibly, the discussion is carried out correctly, but...
In the description of the results, only the descriptive statistics were used. Why are there no comparisons? (line 242-257)
Please indicate which differences were statistically significant? (line 292-306)
Please check the results of statistical analyzes, - Figure 3
Author Response
We are very grateful to the reviewers for their valuable comments.
我们对手稿进行了相应的修改，修改后的部分标有修改模式。我们希望这将使它更容易被出版所接受。
此致
张月臣 教授
河北农业大学农学院
中国河北省保定市乐凯南街2596号-071001
电话：+86-312-7521499
传真：+86-312-7521499
Author Response File: Author Response.docx
Reviewer 3 Report
Dear Editor and Authors,
This is an interesting paper. Authors have highlighted the potential application of starch content extracted from Adzuki Bean Varieties. I really appreciate the author’s effort in collection of samples and compiling the results of different starch sources extracted from Adzuki Bean Varieties. However, the language of the manuscript needs serous check. I have pointed out my specific points below.
Abstract
Write the importance/background of this study in the first sentence
Include the statistical results in the abstract
Keywords: Avoid the words used in the title
Introduction
L38-41: Add a reference for the statement L38-41
Add the reference for the statement L70-75. Refer the paper “The application of emerging non-thermal technologies for the modification of cereal starches” and “Ozone: An advanced oxidation technology for starch modification” for the same.
Write the novelty of this study
Materials and methods
Authors have done any study on estimation/evaluation of color profile of starch content
Results and discussion
Add more discussion part. Authors have highlighted the results. I suggested to add more scientific reason behind the results. Refer the recently published papers from MDPI-Foods.
Add the original image of the samples extracted from different source
Conclusion
Make it sharp. Please highlight only the significant findings
References
Update the references. Replace the old reference (published before 2017) with recent references
Author Response
We are very grateful to the reviewers for their valuable comments.
We have revised the manuscript accordingly and revised sections are marked with revision mode. We hope this will make it more acceptable for publication.
Yours sincerely
Yuechen Zhang Professor
Agricultural College, Hebei Agricultural University
2596 Lekai South Street, Baoding-071001, Hebei, P.R. China
Email: [email protected]
Tel: +86-312-7521499
Fax: +86-312-7521499
Author Response File: Author Response.docx
Round 2
Reviewer 1 Report
Thank you for corrections and detailed answers. I have only one minor remark - please state what type od linkage method was used for CA, i.e. single linkage, Ward's method etc.
Author Response
We are very grateful to the reviewers for their valuable comments.
We have revised the manuscript accordingly and revised sections are marked with revision mode. We hope this will make it more acceptable for publication.
Yours sincerely
Author Response File: Author Response.docx
Reviewer 2 Report
The manuscript has been sufficiently improved. Thank You.
Author Response
We are very grateful to the reviewers for their valuable comments.
We have revised the manuscript accordingly and revised sections are marked with revision mode. We hope this will make it more acceptable for publication.
Yours sincerely
Yuechen Zhang Professor
Agricultural College, Hebei Agricultural University
2596 Lekai South Street, Baoding-071001, Hebei, P.R. China
Email: [email protected]
Tel: +86-312-7521499
Fax: +86-312-7521499
Reviewer 3 Report
The revised version is suitable for publication
Author Response
We are very grateful to the reviewers for their valuable comments.
We have revised the manuscript accordingly and revised sections are marked with revision mode. We hope this will make it more acceptable for publication.
Yours sincerely
Yuechen Zhang Professor
Agricultural College, Hebei Agricultural University
2596 Lekai South Street, Baoding-071001, Hebei, P.R. China
Email: [email protected]
Tel: +86-312-7521499
Fax: +86-312-7521499
