See legumin in All languages combined, or Wiktionary
{
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"3": "légumine"
},
"expansion": "French légumine",
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"1": "en",
"2": "legume",
"3": "in"
},
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],
"etymology_text": "From French légumine; equivalent to legume + -in.",
"forms": [
{
"form": "legumins",
"tags": [
"plural"
]
}
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"examples": [
{
"text": "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,\nBy 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:"
},
{
"ref": "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:",
"text": "The legumin group includes edestin, glycinin, legumin from Vicia faba, arachin, and cocosin.",
"type": "quote"
},
{
"text": "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,\nThe 11S proteins of pea and soybean, the legumins and glycinins, have been extensively studied."
},
{
"text": "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,\nContrary 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)."
}
],
"glosses": [
"Any of a group of globulins, resembling casein, found mostly in legumes and grains."
],
"id": "en-legumin-en-noun-2exqbOOo",
"links": [
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"biochemistry",
"biochemistry"
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[
"organic chemistry",
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[
"globulin",
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"casein"
],
[
"legume",
"legume"
],
[
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"grain"
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"raw_glosses": [
"(biochemistry, organic chemistry) Any of a group of globulins, resembling casein, found mostly in legumes and grains."
],
"synonyms": [
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"word": "legumine"
}
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"translations": [
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"code": "gl",
"lang": "Galician",
"sense": "any of a group of globulins",
"tags": [
"feminine"
],
"word": "legumina"
},
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"code": "de",
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"sense": "any of a group of globulins",
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"word": "Legumin"
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{
"code": "de",
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"sense": "any of a group of globulins",
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"word": "Pflanzenkasein"
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"code": "de",
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"sense": "any of a group of globulins",
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"word": "Pflanzenkäsestoff"
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"Justus von Liebig",
"legumin"
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"word": "legumin"
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],
"etymology_text": "From French légumine; equivalent to legume + -in.",
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{
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}
],
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{
"text": "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,\nBy 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:"
},
{
"ref": "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:",
"text": "The legumin group includes edestin, glycinin, legumin from Vicia faba, arachin, and cocosin.",
"type": "quote"
},
{
"text": "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,\nThe 11S proteins of pea and soybean, the legumins and glycinins, have been extensively studied."
},
{
"text": "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,\nContrary 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)."
}
],
"glosses": [
"Any of a group of globulins, resembling casein, found mostly in legumes and grains."
],
"links": [
[
"biochemistry",
"biochemistry"
],
[
"organic chemistry",
"organic chemistry"
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[
"legume",
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"grain",
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"raw_glosses": [
"(biochemistry, organic chemistry) Any of a group of globulins, resembling casein, found mostly in legumes and grains."
],
"tags": [
"countable",
"uncountable"
],
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"biochemistry",
"biology",
"chemistry",
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"legumin"
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}
],
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{
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"word": "legumine"
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"translations": [
{
"code": "gl",
"lang": "Galician",
"sense": "any of a group of globulins",
"tags": [
"feminine"
],
"word": "legumina"
},
{
"code": "de",
"lang": "German",
"sense": "any of a group of globulins",
"tags": [
"neuter"
],
"word": "Legumin"
},
{
"code": "de",
"lang": "German",
"sense": "any of a group of globulins",
"tags": [
"neuter"
],
"word": "Pflanzenkasein"
},
{
"code": "de",
"lang": "German",
"sense": "any of a group of globulins",
"tags": [
"masculine"
],
"word": "Pflanzenkäsestoff"
}
],
"word": "legumin"
}
Download raw JSONL data for legumin meaning in English (3.7kB)
This page is a part of the kaikki.org machine-readable English dictionary. This dictionary is based on structured data extracted on 2024-12-21 from the enwiktionary dump dated 2024-12-04 using wiktextract (d8cb2f3 and 4e554ae). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
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