legumin

American  

[li-gyoo-muhn] / lɪˈgju 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

See Examples For:

legumin

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

From Human Foods and Their Nutritive Value by Snyder, Harry

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

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

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.

Some of the soda enters into combination with the legumin.

From Human Foods and Their Nutritive Value by Snyder, Harry