Tittle:
Sufficient.

Abstract:
Line 19-21: Need to mention the term of “molecular weight”.
Line 22: strength increased significantly (p<0.05)?
Line 29: significantly (p<0.05) increased gelling properties ?

Introduction:
Line 39-41: Need to mention alternative potential gelatin from poultry. (Check with the reference Characterization and cell viability of probiotic/prebiotics film based on duck feet gelatin: A novel poultry gelatin as a suitable matrix for probiotics. Foods. 2021: 10(8):1761)
Line 53-54: Include chemical modification through succinylation (Check with the Reference The Effect of Succinylation on the Physicochemical Properties of Commercial Fish Gelatin. Asia Pacific Journal of Sustainable Agriculture Food and Energy (APJSAFE), 2017; 5:10-15).

Material and Methods:
Line 89-92: Need to mention whether the unmodified FG sample used for analysis refer to the original FG purchased from supplier (original FG) or sample which has been prepared at similar way with sample modified FG but without addition of y-PGA (unmodified FG).
Line 92: Need to mention the drying methods used for the preparation of dried sample.
Line 94-95: Need to rephrase the statement.
Line 99: What is the meaning of The gelatin liquid?, whether the FG-PGA solution?
Line 103-105: Need to support by any reference(s)
Line 107-112: Need to mention the preparation of unmodified and modified FG gels.
Line 119: remove the term of freeze-dried
Line 126: remove the term of dried.
Line 130: remove the term of solutions had been freeze-dried (already mentioned in the part 2.3 FG modification).
Line 131-133: Need to mention magnification used for SEM.

Results and Discussion:
Line 148: unmodified and modified FG?
Line 226: the gel strength of unmodified FG?
Line 140-141: as shown in Fig.3 or Table 1? Remove the Fig 3 since overlapped with the Table 1 (gel strength).

Conclusion:
sufficient

References:
Sufficient.

I am happy with the revision conducted by the Authors