Glycosylation

{
  "id": "MLC-T-CHM-004955",
  "term": "Glycosylation",
  "field": "Chemistry",
  "definition": "The enzymatic process of attaching carbohydrate moieties (glycans) to proteins or lipids. This post-translational modification occurs in the endoplasmic reticulum and Golgi apparatus, influencing protein folding, stability, and cellular recognition. N-linked glycosylation involves attachment to asparagine residues, while O-linked glycosylation attaches to serine or threonine residues.",
  "subject": "Analytical Chemistry",
  "see_also": [
    "glycosyltransferase"
  ],
  "references": [
    "PAC, 2018, 90, 1121. 'Terminology of bioanalytical methods (IUPAC Recommendations 2018)' on page 1173 (https://doi.org/10.1515/pac-2016-1120)"
  ],
  "url": "https://mlchart.com/terminology/chemistry/glycosylation/"
}