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

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

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

From Human Foods and Their Nutritive Value by Snyder, Harry

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 Teixeira de Mattos, Alexander

Peas and beans contain a smaller proportion of starch, but more proteid matter, called legumin, or vegetable casein.

From A Practical Physiology by Blaisdell, Albert F.

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)