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 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.

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

Some of the soda enters into combination with the 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.