legumin

American  

[li-gyoo-muhn] / lɪˈgju mən /

noun

Biochemistry.

1. a globulin obtained from the seeds of leguminous and other plants.

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legumin British  

/ lɪˈɡjuːmɪn /

noun

1. a protein obtained mainly from the seeds of leguminous plants

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Etymology

Origin of legumin

First recorded in 1830–40; legume + -in ²

Example Sentences

See Examples For:

legumin

The nitrogenous matter of legumes is termed legumin, or vegetable casein, and its resemblance to the animal casein of milk is very marked.

From Science in the Kitchen. by Mrs. E. E. Kellogg

The proteids, frequently spoken of as the nitrogenous foods, are rich in one or more of the following organic substances: albumen, casein, fibrin, gelatine, myosin, gluten, and legumin.

From A Practical Physiology by Albert F. Blaisdell

In the vegetable kingdom, we have glutin, or vegetable fibrin, which is the nourishing constituent of wheat, barley, oats, etc.; and legumin, or vegetable casein, which is the peculiar substance found in peas and beans.

From Scientific American Supplement, No. 360, November 25, 1882 by Various

Peas and beans contain a smaller proportion of starch, but more proteid matter, called legumin, or vegetable casein.

From A Practical Physiology by Albert F. Blaisdell

The protein of wheat is called gluten—that of Indian corn is zein—that of beans and peas is legumin.

From The Elements of Agriculture A Book for Young Farmers, with Questions Prepared for the Use of Schools by George E. (George Edwin) Waring