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Sourav PanAugust 23, 2024

13. In N-linked glycosylation, the oligosaccharide chain is attached to protein by: (A) asparagine (B) arginine (C) serine (D) threonine

13. In N-linked glycosylation, the oligosaccharide chain is attached to protein by:
(A) asparagine
(B) arginine
(C) serine
(D) threonine

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Sourav Pan
Sourav PanAugust 23, 2024

Answered

Answer: (A) asparagine
Explanation: In N-linked glycosylation, the oligosaccharide chain is attached to the protein at the asparagine residue. Serine and threonine are involved in O-linked glycosylation, and arginine is not typically involved in glycosylation.

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