legumin
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See also: Legumin
English
Alternative forms
Etymology
From French légumine;[1] equivalent to legume + -in.
Noun
legumin (countable and uncountable, plural legumins)
- (biochemistry, organic chemistry) Any of a group of globulins, resembling casein, found mostly in legumes and grains.
- 1843, Dumas, Cahours, On the Neutral Nitrogenous Matters of Organisation, Charles Watt, John Watt (editors), The Chemist, Volume 4 (Volume 1 of New Series), page 51,
- By evaporation, a substance of a gummy appearance, susceptible of redissolving in water, is obtained, and which possesses the composition of legumin, as is shown by the following numbers:—
- 1976, Julius W. Dieckert, Marilyne C. Dieckert, Production of Vacuolar Protein Deosits in Developing Seeds and Seed Protein Homology: Genetic Improvement of Seed Proteins: Proceedings of a Workshop, page 39:
- The legumin group includes edestin, glycinin, legumin from Vicia faba, arachin, and cocosin.
- 1991, A. H. Shirsat, 6: Control of gene expression in the developing seed, Don Grierson (editor), Developmental Regulation of Plant Gene Expression, Plant Biotechnology: Volume 2, page 158,
- The 11S proteins of pea and soybean, the legumins and glycinins, have been extensively studied.
- 2001, I. G., Plashchina, T. A. Mrashkovskaya, A. N. Danilenko, G. O. Kozhevnikov, N. Yu. Starodubrovskaya, E. E. Braudo, K. D. Schwenke, Complex Formation of Faba Bean Legumin with Chitosan: Surface Chemistry and Emilsion Properties of Complexes, Eric Dickinson, Reinhard Miller (editors), Food Colloids: Fundamentals of Formulation, Royal Society of Chemistry, UK, page 298,
- Contrary to the behaviour of legumin, complex formation with chitosan either decreases or does not affect both the enthalpy and entropy of legumin-T denaturation (Table 3).
- 1843, Dumas, Cahours, On the Neutral Nitrogenous Matters of Organisation, Charles Watt, John Watt (editors), The Chemist, Volume 4 (Volume 1 of New Series), page 51,
Usage notes
Early investigators, including Justus von Liebig, considered it identical to mammalian casein and referred to it as vegetable casein.
Translations
any of a group of globulins
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References
- ^ “legumin, n.”, in OED Online
, Oxford: Oxford University Press, launched 2000.
