different between protein vs legumin

English

Etymology

Suggested by Berzelius in a letter to Mulder, from French protéine and German Protein, both coined based on Ancient Greek ???????? (pr?teîos, “primary”), from ?????? (prôtos, “first”).

Pronunciation

• (Received Pronunciation) IPA^(key): /?p???ti.?n/, /?p???ti?n/
• (US) IPA^(key): /?p?o?ti?n/

Noun

protein (countable and uncountable, plural proteins)

1. (biochemistry, countable) Any of numerous large, complex naturally-produced molecules composed of one or more long chains of amino acids, in which the amino acid groups are held together by peptide bonds.

   Synonyms: see Thesaurus:protein

   Meronym: amino acid

2. (nutrition, uncountable) One of three major classes of food or source of food energy (4 kcal/gram) abundant in animal-derived foods (i.e. meat) and some vegetables, such as legumes.

   Synonyms: see Thesaurus:protein

   Coordinate terms: carbohydrate, fat

3. (nutrition, countable) A food rich in protein, often a meat or meat substitute.

Derived terms

• green fluorescent protein
• plasma protein
• proteinaceous
• proteinic
• proteinous

Related terms

• proteic

Translations

Further reading

• protein on Wikipedia.Wikipedia

• protein on Wikiversity.Wikiversity

References

Anagrams

• Petrino, Petroni, Pointer, interop, pointer, pterion, repoint, tropein, tropine

Czech

Noun

protein m inan

1. protein

   Synonym: bílkovina

Hungarian

Etymology

From English protein.

Pronunciation

• IPA^(key): [?prot?jin]
• Hyphenation: pro?te?in
• Rhymes: -in

Noun

protein (plural proteinek)

1. protein

Declension

References

Further reading

• protein in Bárczi, Géza and László Országh: A magyar nyelv értelmez? szótára (’The Explanatory Dictionary of the Hungarian Language’). Budapest: Akadémiai Kiadó, 1959–1962. Fifth ed., 1992: ?ISBN

Norwegian Bokmål

Noun

protein n (definite singular proteinet, indefinite plural protein or proteiner, definite plural proteina or proteinene)

1. protein

References

• “protein” in The Bokmål Dictionary.

Norwegian Nynorsk

Noun

protein n (definite singular proteinet, indefinite plural protein, definite plural proteina)

1. protein

References

• “protein” in The Nynorsk Dictionary.

Swedish

Noun

protein n (uncountable)

1. protein

Declension

Synonyms

• äggviteämne

Anagrams

• entropi, inropet

Turkish

Etymology

Borrowed from French protéine.

Pronunciation

• Hyphenation: pro?te?in

Noun

protein (definite accusative proteini, plural proteinler)

1. (biochemistry) protein

Declension

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