FAQ: Does enzymatic N-and O-glycan removal preserve protein structural integrity and function?

Enzymatic deglycosylation is performed under conditions that preserve the integrity of peptide bonds. If denaturation was performed prior to deglycosylation, the secondary structure, and function, of the protein has been lost. When native conditions are used for deglycosylation, secondary (or tertiary) structure are preserved. Protein function is, sometimes, dependent on glycosylation: a protein could be still intact, but made non-functional after glycan removal. Finally, other physical properties of the protein might change such as solubility, PI, etc.