Legumin, or vegetable casein, is a protein substance analogous to the casein of milk, obtained from beans, peas, lentils, vetches and other leguminous seeds. It is a globulin and structurally similar to the 11S globulin family.
Karl Heinrich Ritthausen found legumin from peas, vetches, lentils, and field beans to contain the elements in the following proportions: carbon, 51.48%; hydrogen, 7.02%; nitrogen, 16.77%; and oxygen, 24.32%. Legumin is soluble in water,and is soluble in very weak acids and alkalies; and it is not coagulated by heat.
It resembles the casein of mammalian milk, with which it was considered identical by Liebig and others, and was therefore called “vegetable casein.” It contains less carbon and more nitrogen, however, than true casein. Upon treatment with sulphuric acid, legumin gives leucin, tyrosin, and glutamic and aspartic acids.
||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (June 2013) (Learn how and when to remove this template message)|
- Gilman, D. C.; Thurston, H. T.; Colby, F. M., eds. (1905). "Legumin". New International Encyclopedia (1st ed.). New York: Dodd, Mead.
- Rines, George Edwin, ed. (1920). "Legumin". Encyclopedia Americana.
|This protein-related article is a stub. You can help Wikipedia by expanding it.|