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 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.

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

From A Practical Physiology by Blaisdell, Albert F.

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)

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