Effects of glycosylation on protein function

被引：35

作者：

Parekh, Raj B. ^{[1
]}

机构：

[1] Oxford GlycoSyst Ltd, Unit 4 Hitching Court,Blacklands Way, Abingdon OX14 1RG, Oxon, England

来源：

CURRENT OPINION IN STRUCTURAL BIOLOGY | 1991年 / 1卷 / 05期

关键词：

D O I：

10.1016/0959-440X(91)90174-R

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Recent studies confirm the importance of glycosylation in the physical and functional properties of proteins. Glycosylation results in the structural and functional diversification of a single protein to yield a set of glycosylation variants or glycoforms. Recent studies reviewed herein are placed in the context of a general model for rationalizing the structural effects of protein glycosylation.

引用

页码：750 / 754

页数：5

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