Table 2.
Hexokinase‐binding constants for sugars in the absence of ATP and the maximum T m increase
| Sugar | K M (mm) | ΔT m(max) (°C) | K M (mm)a | K i (mm)a | Rel. ratea |
|---|---|---|---|---|---|
| d‐Mannose | 0.41 ± 0.08 | 12.2 ± 0.6 | 0.05 | 1.5 | |
| d‐Glucose | 1.1 ± 0.2 | 9.9 ± 0.4 | 0.1 | 1 | |
| 2‐Deoxy‐d‐glucose | 3.3 ± 0.3 | 7.2 ± 0.3 | 0.3 | 0.3 | |
| N‐Acetyl‐d‐glucosamine | 5.3 ± 0.3 | 4.5 ± 0.1 | 1 | < 0.001 | |
| d‐Xylose | n.d.b | n.d.b | 10 | < 0.001 |
aLiterature values for the ternary enzyme‐binding constants in the presence of ATP 54; bCould not be determined because no T m change.