legumin

Etymology
From ; equivalent to.

Noun

 * 1)  Any of a group of globulins, resembling casein, found mostly in legumes and grains.
 * 2) * 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:—
 * 1) * 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.
 * 1) * 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).
 * 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).

Usage notes
Early investigators, including, considered it identical to mammalian casein and referred to it as vegetable casein.

Translations

 * Galician:
 * German:, Pflanzenkasein, Pflanzenkäsestoff