Payens T A, Wiersma A K, Brinkhuis J
Biophys Chem. 1977 Apr;6(3):253-61. doi: 10.1016/0301-4622(77)85006-0.
The kinetics of enzymatic clotting reactions such as the clotting of blood or milk, is analyzed. The appearance of a lag phase in the clotting is shown to be due to the difference in reaction order of enzymatic production and flocculation. The weight-average particle weight of the product formed is found to be a quadratic function of the reaction time. The condition for the clotting time is t square root of ksV/2 = C, where t is the clotting time, ks the flocculation rate constant, V the maximum rate of enzymatic product formation and C a constant. In agreement with this result double-logarithmic plots of t versus enzyme dilution are always observed to be linear over a wide range of enzyme concentrations. No statistical evidence could be produced for the widely held belief that the clotting time should be inversely proportional to the enzyme concentration. Varying exponents of the latter in its relation to the clotting time are discussed in terms of von Smoluchowski's theory of the slow coagulation of colloidal particles.
对诸如血液或牛奶的凝结等酶促凝血反应的动力学进行了分析。凝血过程中出现的延迟期被证明是由于酶促产物生成和絮凝反应顺序的差异所致。发现所形成产物的重均分子量是反应时间的二次函数。凝血时间的条件为(t\sqrt{ksV/2}=C)，其中(t)为凝血时间，(ks)为絮凝速率常数，(V)为酶促产物形成的最大速率，(C)为常数。与该结果一致的是，在很宽的酶浓度范围内，(t)与酶稀释度的双对数图始终呈线性。对于广泛认为凝血时间应与酶浓度成反比的观点，无法提供统计证据。根据冯·斯莫卢霍夫斯基的胶体颗粒缓慢凝聚理论，讨论了后者与凝血时间关系中的不同指数。
