What is the main effect of glycosylation on protein functionality?

Glycosylation, the process of adding carbohydrate moieties to proteins, plays a crucial role in enhancing protein functionality. The addition of glycans to proteins can significantly impact their structure and stability, thereby improving their recognition by other molecules. This modification often aids in proper folding and helps prevent misfolding and aggregation, which are important for maintaining protein integrity and functionality.

Moreover, glycosylation affects protein interactions, as glycosylated regions can serve as recognition signals for specific receptors or other proteins. This is particularly critical in processes such as cell-cell communication, immune responses, and the stability of proteins in circulation. Therefore, the enhancement of protein recognition and folding through glycosylation contributes to the protein's overall functionality, making this choice the correct answer.

The other options do not accurately reflect the primary role of glycosylation in proteins; it does not destroy protein structure, inhibit activity, or promote fatty acid metabolism as its main effects.