How Much Does the Molecular Weight Increase After Protein Glycosylation
Protein glycosylation is the process of covalently attaching glycans to a protein. This modification increases the molecular weight of the protein, with the exact increment depending on the following factors:
1. Type and Number of Glycans
Different types of glycans (such as glucose, galactose, and N-acetylglucosamine) have distinct molecular weights, and multiple glycans can be attached to a single protein.
2. Length and Branching of Glycan Chains
Glycan chains may consist of a single monosaccharide, linear oligosaccharides, or complex branched polysaccharides. The longer the chain and the more branches it possesses, the greater the increase in molecular weight.
Typically, a monosaccharide unit has a molecular weight of approximately 150-250 Daltons (Da). Therefore, glycosylation generally results in an increase in protein molecular weight by several hundred to several thousand Daltons, depending on the aforementioned factors.
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