Effects of Pectin,Xanthan Gum,Sodium Alginate and Acid-resistant CMC on Lactobacillus Contents of Silk Fibroin Yoghurt

Two factors and three levels factorial experiment design was used to study the effects of pectin,xanthan gum,sodium alginate,acid-resistant carboxymethyl-cellulose on the lactobacillus contents of silk fibroin stirred yoghurt.Results showed pectin,xanthate gum,sodium alginate and acid-resistant carboxymethyl-cellulose had significant effects on lactobacillus contents of silk fibroin yogurt(P0.01),and xanthan gum and sodium alginate had significant interactions with silk fibroin(P0.01).Pectin and silk fibroin had interactions with silk fibroin(P0.05),while acid-resistant carboxymethyl-cellulose had no interactions with silk fibroin(P0.05).About three four stabilizers,xanthan gum and sodium alginate raised lactobacillus contents of silk fibroin stirred yoghurt,and the lactobacillus contents of stirred yoghurt including 1%silk fibroin and 0.03% sodium alginate were highest(1.20×1011 mL-1),then that of the samples(1% silk fibroin and 0.05% xanthate gum) were 1.07×1011 mL-1.