globulin

American  

[glob-yuh-lin] / ˈglɒb yə lɪn /

noun

Biochemistry.

1. any of a group of proteins, as myosin, occurring in plant and animal tissue, insoluble in pure water but soluble in dilute salt solutions and coagulable by heat.

2. any of several groups of blood plasma proteins, divided into fractions, as alpha, beta, or gamma globulin, depending on electrophoretic mobility.

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globulin British  

/ ˈɡlɒbjʊlɪn /

noun

1. any of a group of simple proteins, including gamma globulin, that are generally insoluble in water but soluble in salt solutions and coagulated by heat

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globulin Scientific  

/ glŏb′yə-lĭn /

1. A major class of proteins found in the seeds of plants and in various tissues and substances of vertebrate and invertebrate animals, including blood, muscle, and milk. The globulins in blood comprise all the plasma proteins besides albumin. Two kinds, alpha and beta globulin, are primarily transport proteins or serve as substrates for forming other substances, and include lipoproteins and enzymes. A third kind, the gamma globulins, consists almost entirely of the immunoglobulins. Most globulins are insoluble in water but soluble in saline solution.

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Etymology

Origin of globulin

First recorded in 1825–35; globule + -in ²

Example Sentences

Instead, they lined us up in the hallways and gave us shots of gamma globulin to boost our immune systems.

From Salon • Sep. 2, 2023

Doctors are trying experimental therapies like cidofovir, brincidofovir, tecovirimat, and vaccinia immune globulin.

From Scientific American • Jun. 30, 2022

IVig — short for intravenous immune globulin — is a treatment for patients with antibody deficiencies.

From Fox News • Jan. 18, 2022

Two Minnesota counties were early test sites for pre-Salk gamma globulin vaccines, which had a big clinical trial in the early 1950s but were eventually proved ineffective.

From Slate • Nov. 26, 2021

Besides these mentioned, milk contains traces of another proteid of similar composition called globulin.

From The Bacillus of Long Life a manual of the preparation and souring of milk for dietary purposes, together with and historical account of the use of fermente by Douglas, Loudon