Choose the wrong proposition concerning the glycosylation of proteins_____________
A. during N-glycosylation, N-acetylglucosamine is the sugar that immediately attaches to asparagine
B. O-glycosylation of proteins is characterized by the direct addition of activated carbohydrate residues-linked to nucleotides
C. the carbohydrate units involved in the glycosylation of proteins are associated with 4 amino acids of the protein; Asparagine, Serine, Threonine and Hydroxylysine
D. glycosylation decreases protein solubility
Answer:D
Choose the wrong proposition concerning the glycosylation of proteins_____________
A. during N-glycosylation, N-acetylglucosamine is the sugar that immediately attaches to asparagine B. O-glycosylation of proteins is characterized by the direct addition of activated carbohydrate residues-linked to nucleotides C. the carbohydrate units involved in the glycosylation of proteins are associated with 4 amino acids of the protein; Asparagine, Serine, Threonine and Hydroxylysine D. glycosylation decreases protein solubility