Glycoproteins

Casein from bovine milk is a phosphoprotein and forms three-dimensional colloidal supramolecular micelles. There are four main types of casein which make up approximately 80% of the total protein in bovine milk: &#945-s1 casein, &#945-s2 casein,

Casein from bovine milk is a phosphoprotein and forms three-dimensional colloidal supramolecular micelles. There are four main types of casein which make up approximately 80% of the total protein in bovine milk: &#945-s1 casein, &#945-s2 casein,

Casein from bovine milk is a phosphoprotein and forms three-dimensional colloidal supramolecular micelles. There are four main types of casein which make up approximately 80% of the total protein in bovine milk: &#945-s1 casein, &#945-s2 casein,

Cathepsin G is a serine protease that degrades collagen and proteoglycans. It has been implicated in connective tissue-related disorders.

Native, human C1q complement component. Glycoprotein composed of 18 polypeptide chains consisting of three nonidentical subunits A, B, and C, of M.

Native, human C4 complement component. Glycoprotein composed of three non-identical subunits of M.

Native, human C5 complement component. Glycoprotein composed of two non-identical subunits of M.

Native, human C8 complement component. Glycoprotein composed of three non-identical subunits of M.

Glucose is converted to D-Glucose 6-phosphate by phosphorylation of the 6′ carbon by either hexokinase or glucokinase in liver cells. D-Glucose 6-phosphate can be stored in the liver or muscle tiβue as glycogen until the body needs additional

Glucose is converted to D-Glucose 6-phosphate by phosphorylation of the 6′ carbon by either hexokinase or glucokinase in liver cells. D-Glucose 6-phosphate can be stored in the liver or muscle tiβue as glycogen until the body needs additional

Glucose is converted to D-Glucose 6-phosphate by phosphorylation of the 6′ carbon by either hexokinase or glucokinase in liver cells. D-Glucose 6-phosphate can be stored in the liver or muscle tiβue as glycogen until the body needs additional

D-Glutamic acid is an essential constituent of the bacterial peptidoglycan structure. It is added to UDP-N-acetylmuramyl-L-alanine (UDP-MurNAc-L-alanine) by the enzyme D-glutamic acid-adding enzyme (murD).