legumin

American  

[li-gyoo-muhn] / lɪˈgyu 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

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)

In the seeds of leguminous and a few other kinds of plants large quantities of a substance termed legumin are found.

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

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

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

I infer from a remark by Gerhardt* that legumin is present in peas "in combination with an alkali, forming an incoagulable solution," and this would mingle with boiling water.

From Insectivorous Plants by Darwin, Charles