GLYCOSYLATION

The type and length of any sugar or carbohydrate groups attached to a given molecule. The addition of one or more oligosaccharide groups to a protein. The covalent attachment of sugars to an amino acid in the protein portion of a glycoprotein. Adding one or more carbohydrate molecules onto a protein (a glycoprotein) after it has been built by the ribosome; a posttranslational modification.