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

From A Practical Physiology by Blaisdell, Albert F.

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

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

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

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