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[Non-phosphorylative transglycosylation in extracts from white and red muscles of carp (Cyprinus carpio L.)]

B Kotoński, K A Sobiech

    Polskie Archiwum Weterynaryjne
    |January 1, 1984
    PubMed

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    Protein Glycosylation

    Glycosylation, the most common post-translational modification for proteins, serves diverse functions. Adding sugars to proteins makes the proteins more resistant to proteolytic digestion. Glycosylated proteins can act as markers and receptors to promote cell-cell adhesion. Additionally, they have many essential quality control functions in the cell, such as correct protein folding and facilitating transport of misfolded proteins to the cytosol, which can be degraded.
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