Glycosylation helpWatch this thread
Thanks in advance
Spatial difference of this process (the addition of a carbohydrate part to a protein) refers to the location on the protein onto which the carbohydrate gets linked = in other words, generally, which particular amino acid in the protein is the binding site for the carbohydrate, and specifically whether it is attached by condensation (with the release of a water molecule) of a hydroxyl group of the carbohydrate OR by esterification of an alcohol group of the carbohydrate (-OH) with an acidic (=COOH) group of an acidic amino acid residue (an amino acid with more than one -COOH group e.g. aspartic acid), etc.
This type of difference will determine the physical and chemical properties of the glycoprotein so generated i.e.
PHYSICAL: its solubility, density, charge might determine its capacity to traverse various parts of the cell.
CHEMICAL: its ability to react with other cell components or to be decomposed.
These properties will determine its fate and functions.
Hope this helps.
Mukesh (A Level Biology Tutor + ex-medic)