Percolation model for enzyme gel degradation.
We study a model for the gel degradation by an enzyme, where the gel is schematized as a cubic lattice, and the enzyme as a random walker, that cuts the bonds over which it passes. The model undergoes a (reverse) percolation transition, which for low density of enzymes falls in a universality class different from random percolation. In particular, we have measured a gel fraction critical exponent beta=1.0+/-0.1, in excellent agreement with experiments made on the real system.
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Dipartimento di Scienze Fisiche, Università di Napoli Federico II and INFM, Unità di Napoli Complesso Universitario di Monte S. Angelo, via Cintia, 80126 Napoli, Italy.
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D001673:Biodegradation, Environmental; D003198:Computer Simulation; D004058:Diffusion; D004789:Enzyme Activation; D004798:Enzymes / Q000737:chemistry*; D005109:Extracellular Matrix / Q000737:chemistry*; D005782:Gels / Q000737:chemistry*; D008954:Models, Biological; D008956:Models, Chemical; D013379:Substrate Specificity
D004798:Enzymes; D005782:Gels