glycosylation

Glycosylation is the process or result of addition of saccharides to proteins and lipids. The process is one of four principal co-translational and post-translational modification steps in the synthesis of membrane and secreted proteins and the majority of proteins synthesized in the rough ER undergo glycosylation. It is an enzyme-directed site-specific process, as opposed to the non-enzymatic chemical reaction of glycation. Two types of glycosylation exist: N-linked glycosylation to the amide nitrogen of asparagine side chains and O-linked glycosylation to the hydroxy oxygen of serine and threonine  side chains.
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Glycosylation /gly·co·syl·a·tion/ the formation of linkages with glycosyl groups. gly·co·sy·la·tion n. [more]Glycosylation - Community and Resources

a posttranslational modification in which one or more carbohydrate molecules are added onto a protein.

B: (Biologi) glikosilasi
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