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

Albumen, fibrin, and legumin constitute the three important members of the "Nitrogenous" constituents of plants.

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

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.

Peas and beans contain quite large amounts of a casein-like proteid called legumin.

From Human Foods and Their Nutritive Value by Snyder, Harry

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