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Abstract
Addition of γ-globulin, serum albumin, hemoglobin, or ovalbumin in concentrations
of 1–10 g/dl to solutions of purified fibrinogen results in a substantial (up to six-fold)
decrease in the lag time preceding appearance of a firm fibrin gel following addition
of thrombin at 24°C. The effect does not appear to be due to a protein-induced enhancement
in the enzymatic activity of thrombin, nor does it appear to be due to the co-condensation
of the added protein with fibrin/fibrinogen. It is suggested that the observed effect
is primarily due to nonspecific volume exclusion arising from increased fractional
occupancy of solution volume by macromolecules.
Keywords
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Article info
Publication history
Accepted:
December 13,
1984
Received:
July 17,
1984
Identification
Copyright
© 1985 Published by Elsevier Inc.
