Abstract
Egg yolk antibody (IgY) is a superior functional antibody, which can be widely utilized in food, medical diagnosis, and daily chemical industry. Specific anti-Streptococcus mutans IgY can effectively prevent the occurrence of caries. It has the great potential to be used in active toothpaste against caries. However, the effect of surfactants used in toothpaste on the activity and structure of IgY should be evaluated. As ELISA methods revealed, sodium dodecyl sulfate (SDS) generated a great loss of IgY activity compared to the impacts of cocoamidopropyl betaine (CAB). The thermal transition temperature of the CAB-IgY mixture was extended backwards, while SDS-IgY had basically no apparent endothermic peak illustrating the protein was denatured prior to heating. The conformation and secondary structure changes of IgY can also be observed from the blue shift of aromatic amino acid, fluorescence quench, and FTIR spectrum at presence of SDS. By contrast, CAB behaved no significant destruction on IgY and could be used as a great foaming agent in the antibody toothpaste.
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