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

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

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 Kellogg, Mrs. E. E.

Some of the soda enters into combination with the legumin.

From Human Foods and Their Nutritive Value by Snyder, Harry

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.

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