Glycosylation increases diversity in the proteome, because almost every aspect of glycosylation can be modified, including:
*Glycosidic bond—the site of glycan linkage
*Glycan composition—the types of sugars that are linked to a given protein
*Glycan structure—can be unbranched or branched chains of sugars
*Glycan length—can be short- or long-chain oligosaccharides