Abstract: The role of molecular mass of protein in determining glycation was addressed in this study. Large molecular mass proteins such as IgG, HSA and BSA, upon glycation showed higher increase in mass compared to small molecular mass proteins such as papain, apomyoglobin and insulin. Also, the extent of glycation was found to be more in HSA, BSA and IgG compared to papain, apomyoglobin and insulin. This study combined with earlier study on albumin glycation suggests that, in addition to the protein structure and turnover, the molecular mass of protein as well as protein abundance determines the glycation.