leguminn.

Brit.

/ˈlɛɡjᵿmɪn/,

/lᵻˈɡjuːmᵻn/, U.S.

/ləˈɡ(j)umən/

Forms:

α. 1800s– legumine.

β. 1800s– legumin.

Origin: A borrowing from French. Etymon: French légumine.

Etymology: < French légumine (H. Braconnot 1827, in Ann. de chim. et de phys. 34 69, the paper referred to in quot. 1827) < légume legume n. + -ine -ine suffix⁵; compare -in suffix¹.

Biochemistry.

Any of a group of plant proteins of the globulin class occurring as a nutrient store in seeds, esp. those of leguminous plants; vegetable casein.

ΚΠ

1827 Q. Jrnl. Sci. & Arts Apr. 485 (heading) On Legumine, a particular Vegetable Principle, by M. H. Braconnot.

1854 G. E. Waring Elements of Agric. i. vi. 46 The protein of wheat is called gluten—that of Indian corn is zein—that of beans and peas is legumin.

1894 T'oung Pao 5 139 The salt..and gypsum change the juice, by precipitation of the legumine, into a white, gelatineous mass, which, when sufficiently cooled, obtains a certain consistency, allowing it to be cut into flat square pieces.

1916 F. W. Flattely tr. P. de Sornay Green Manures & Manuring in Tropics i. 1 Legumin in its ground composition closely resembles other proteid principles contained in plants, but the percentage of nitrogen present is higher.

1969 New Phytologist 68 31 Analysis of the N-terminal amino acids of legumin showed that in all three species glycine was predominant.

2011 Plant Cell 23 769/2 Maize seeds also contain smaller quantities of legumin-1 and α-globulin. These storage proteins accumulate in vacuoles during the early stages of endosperm development.

This entry has been updated (OED Third Edition, March 2016; most recently modified version published online March 2022).

单词	legumin
释义	leguminn. Brit. /ˈlɛɡjᵿmɪn/, /lᵻˈɡjuːmᵻn/, U.S. /ləˈɡ(j)umən/ Forms: α. 1800s– legumine. β. 1800s– legumin. Origin: A borrowing from French. Etymon: French légumine. Etymology: < French légumine (H. Braconnot 1827, in Ann. de chim. et de phys. 34 69, the paper referred to in quot. 1827) < légume legume n. + -ine -ine suffix⁵; compare -in suffix¹. Biochemistry. Any of a group of plant proteins of the globulin class occurring as a nutrient store in seeds, esp. those of leguminous plants; vegetable casein. ΚΠ 1827 Q. Jrnl. Sci. & Arts Apr. 485 (heading) On Legumine, a particular Vegetable Principle, by M. H. Braconnot. 1854 G. E. Waring Elements of Agric. i. vi. 46 The protein of wheat is called gluten—that of Indian corn is zein—that of beans and peas is legumin. 1894 T'oung Pao 5 139 The salt..and gypsum change the juice, by precipitation of the legumine, into a white, gelatineous mass, which, when sufficiently cooled, obtains a certain consistency, allowing it to be cut into flat square pieces. 1916 F. W. Flattely tr. P. de Sornay Green Manures & Manuring in Tropics i. 1 Legumin in its ground composition closely resembles other proteid principles contained in plants, but the percentage of nitrogen present is higher. 1969 New Phytologist 68 31 Analysis of the N-terminal amino acids of legumin showed that in all three species glycine was predominant. 2011 Plant Cell 23 769/2 Maize seeds also contain smaller quantities of legumin-1 and α-globulin. These storage proteins accumulate in vacuoles during the early stages of endosperm development. This entry has been updated (OED Third Edition, March 2016; most recently modified version published online March 2022). < n.1827
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