from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Any globular protein, resembling casein, found mostly in legumes or grains
from the GNU version of the Collaborative International Dictionary of English
- n. An albuminous substance resembling casein, found as a characteristic ingredient of the seeds of leguminous and grain-bearing plants.
from The Century Dictionary and Cyclopedia
- n. A nitrogenous proteid substance resembling casein, obtained from peas and other legumes. It is insoluble in water or acid, but is freely soluble in very dilute alkali, and has an acid reaction. Also called vegetable casein.
Sorry, no etymologies found.
The proteid contained is that variety known as legumin, which is either the same, or is closely allied, to the casein of milk and cheese.
Peas and beans contain a smaller proportion of starch, but more proteid matter, called legumin, or vegetable casein.
It is a globulin known as legumin, and is acted upon mainly by ferments working in alkaline solutions, as in the lower part of the digestive tract.
The proteids, frequently spoken of as the nitrogenous foods, are rich in one or more of the following organic substances: albumen, casein, fibrin, gelatine, myosin, gluten, and legumin.
In the entirely matured bean, which, as has already been mentioned, belongs to the class of vegetables called legumes, the high food value is due to the high percentage of starch and the large amount of protein in the form of legumin, a substance that is an important substitute for other more expensive protein foods.
They belong to the class of vegetables known as legumes, and are therefore high in protein in the form of legumin.
One of these proteins is sometimes called _vegetable albumin_, but the chief protein of vegetables containing the largest amount of this substance, namely, beans, peas, and lentils, is called _legumin_, from the term
Peas also contain protein in the form of legumin, there being three times as much of this substance in dried peas as in green ones.
Typical of leguminous plants (so called because they furnish legumin, or vegetable cheese), whilst furthermore possessing certain medicinal properties, the Bean and the Pea have a claim to be classed with Herbal Simples.
The legumin contained in this vegetable is very light and sustaining, but it is apt to form unwholesome combinations with any earthy salts taken in other articles of food, or in the water used in cooking; therefore Lemon juice or vinegar is a desirable addition to Lentils at table.