Thermal stability improvement of tyrosinase in the presence of spermine

In this research, thermal stability changes of tyrosinase (Tyr) in the presence of different concentrations of spermine (Sp) was studied using different spectroscopic methods. Thermal scan investigations in relation to Tm changes indicated that the thermal stability of the enzyme in the presence of Sp significantly was increased. The calculated thermodynamic parameters also indicated of increasing free energy of Tyr in the presence of Sp, which confirmed the stabilization effect of this polyamine on Tyr. According to the information obtained in this work, it can be concluded that Sp polyamine is an appropriate option for the stabilization of the Tyr, especially at low concentrations.