Question

N-linked glycans are attached to proteins through n-acetylglucosamine or n-acetyl galactosamine to the amide side chain of:

Answer 1

Asparagine

Asparagine is an amino acid used in the synthesis of proteins and they are made up of amino group and carboxylic acid group. However, N-linked glycosylation is the attachment of glycan, a sugar molecule to the amide nitrogen of an asparagine.