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 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 Waring, George E. (George Edwin)

The proteid contained is that variety known as legumin, which is either the same, or is closely allied, to the casein of milk and cheese.

From The Chemistry of Food and Nutrition by Duncan, A. W.

They belong to the class of vegetables known as legumes, and are therefore high in protein in the form of legumin.

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

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

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 Blaisdell, Albert F.