legumin

American  

[li-gyoo-muhn] / lɪˈgyu mən /

noun

Biochemistry.

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

---

legumin British  

/ lɪˈɡjuːmɪn /

noun

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

---

Etymology

Origin of legumin

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

Example Sentences

Albumen, fibrin, and legumin constitute the three important members of the "Nitrogenous" constituents of plants.

From The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock by Cameron, Charles Alexander, Sir

Syntonin and legumin excite the leaves so powerfully and quickly that there can hardly be a doubt that both would be dissolved by the secretion.

From Insectivorous Plants by Darwin, Charles

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

From A Practical Physiology by Blaisdell, Albert F.

Peas also contain protein in the form of legumin, there being three times as much of this substance in dried peas as in green ones.

From Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables by Woman's Institute of Domestic Arts and Sciences

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