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Thenutritionsclinic But, glycosylation of these residues through artificial techniques isn't always clean to obtain. It has emerge as glaring is that the nature of the link among the amino acid residue and the sugar in addition to the character of the amino acid itself is not vital for the features of the glycosylated product. What appears to be vital is the character of the oligosaccharide chain and in some instances its region in a polypeptide chain. Based totally on those findings a new type of bioconjugates of carbohydrates linked to proteins or peptides has been developed, known as neoglycoproteins or neoglycopeptides respectively.
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