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

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

From Human Foods and Their Nutritive Value by Snyder, Harry

I infer from a remark by Gerhardt* that legumin is present in peas "in combination with an alkali, forming an incoagulable solution," and this would mingle with boiling water.

From Insectivorous Plants by Darwin, Charles

Some of the soda enters into combination with the legumin.

From Human Foods and Their Nutritive Value by Snyder, Harry

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

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.