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

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Example Sentences

See Examples For:

legumin

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

Some of the soda enters into combination with the legumin.

From Human Foods and Their Nutritive Value by Harry Snyder

The proteid principle of peas and beans is legumin, a substance resembling casein.

From A Practical Physiology by Albert F. Blaisdell

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 other quaternary compounds performing the same functions as albumen—the gluten of cereals, the fibrin of blood, the casein of cheese and the legumin of chickpeas—undergo a similar modification, in varying degrees.

From The Life of the fly; with which are interspersed some chapters of autobiography by Alexander Teixeira de Mattos

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