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.