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

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

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 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

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

From A Practical Physiology by Blaisdell, Albert F.

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