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Compare the structure and properties of carbohydrates with those of proteins?

Asymmetric carbon

Cheminformatics

Protein–carbohydrate interactions

Reactivity (chemistry)

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Carbohydrates and proteins are essential biopolymers with distinct structures and properties. Carbohydrates, composed of monosaccharides, can form branched structures and are often covalently attached to proteins, altering their solubility and stability . Proteins, on the other hand, are composed of amino acids linked by peptide bonds, enabling them to fold into complex three-dimensional structures that determine their functions . Carbohydrates play crucial roles in cell-cell interactions, immune responses, and diseases, while proteins are involved in a wide range of biological processes, such as enzymatic reactions and structural support . Understanding the dynamic properties of carbohydrates, like furanoses, and their interactions with proteins is vital for drug design and disease-related interactions . In contrast, glycopeptide-centric analysis using mass spectrometry is crucial for unveiling the structure-function relationship of glycoproteins .

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Journal Article•DOI Carbohydrates on Proteins: Site-Specific Glycosylation Analysis by Mass Spectrometry Zhikai Zhu, Heather Desaire - Show less +1 more 10 Jul 2015-Reviews in Analytical Chemistry 67 Citations	Carbohydrates and proteins differ in structure and function. Proteins are biologically vital macromolecules with site-specific glycosylation, while carbohydrates play essential roles in energy storage and cell recognition.
Book Chapter•DOI Structures and properties of carbohydrates Aran Paulus, Antje Klockow-Beck - Show less +1 more 01 Jan 1999 2 Citations	Carbohydrates are multifunctional compounds with hydroxyl groups and asymmetric carbon atoms, while proteins are composed of amino acids with diverse structures and functions.
Journal Article•DOI Web resources for the glycoscientist. Thomas Lütteke, Thomas Lütteke - Show less +1 more 01 Sep 2008-ChemBioChem 21 Citations	Carbohydrates differ from proteins in their branched structures and roles in glycoproteins, cell recognition, and diseases, while proteins are linear and primarily involved in enzymatic functions.
Book Chapter•DOI Carbohydrates and Proteins as Nonequilibrium Components of Biological Materials Y. H. Roos 01 Jan 2015 1 Citations	Carbohydrates and proteins are main hydrophilic phases in biological materials. Carbohydrates exhibit water solubility and glass-like structures at high solids, while proteins are essential for various biological functions.
Open access•Dissertation Modeling carbohydrates and their interactions with proteins Xiaocong Wang 01 Dec 2015 1 Citations	Carbohydrates exhibit diverse shapes and interactions at cell surfaces, influencing specificity and affinity. Proteins, in contrast, are more structurally complex and versatile, playing crucial roles in biological functions.

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