different between globular vs legumin

English

Etymology

From French globulaire.

Pronunciation

• (US) IPA^(key): /??l?b.j?.l?/

Adjective

globular (comparative more globular, superlative most globular)

1. Roughly spherical in shape.
2. Comprising globules.

Related terms

• globe
• globose
• globous
• globule

Translations

Noun

globular (plural globulars)

1. (astronomy) A globular cluster

Portuguese

Adjective

globular m or f (plural globulares, comparable)

1. spherical; globular

   Synonym: esférico

Romanian

Etymology

From French globulaire

Adjective

globular m or n (feminine singular globular?, masculine plural globulari, feminine and neuter plural globulare)

1. globular

Declension

Spanish

Adjective

globular (plural globulares)

1. globular

Related terms

• glóbulo

English

Etymology

legume +? -in

Noun

legumin (plural legumins)

1. (biochemistry, organic chemistry) Any of a group of globulins, resembling casein, found mostly in legumes and grains.
   • 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:—

   • 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,

     The legumin group includes edestin, glycinin, legumin from Vicia faba, arachin, and cocosin.

   • 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.

   • 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).

Usage notes

Early investigators, including Justus von Liebig, considered it identical to mammalian casein and referred to it as vegetable casein.

Translations

Anagrams

• emuling, gumline