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In glycoproteins, two main parts of oligosaccharide linkages exist:
a) An O-linked oligosaccharides attached to the protein by O-glycosidic bonds, to the OH groups of serine or threonine side-chains.
b) An N-linked oligosaccharides attached to the protein by N-glycosidic bonds to the NH2 collections of asparagine side-chains.
Oxidized starch Coating and sealing agent, emulsifier, dough conditioner for bread, binding agent as gum Arabic replacer, lemon curd manufacture, salad cream, mayonnaise.
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