legumin
Sign in to saveLegumin is family of globular proteins obtained from beans, peas, lentils, vetches, hemp and other leguminous seeds. Garden peas are a common nutritional source for humans that contains legumin.
Research
3,430 papers- Composition, physicochemical properties of pea protein and its application in functional foods.Critical reviews in food science and nutrition · 2020
- Mechanisms behind protein-protein interactions in a β-lg-legumin co-precipitate.Food chemistry · 2022
- Cowpea legumin preservative impacts on beef ribeye and implications on antibiotic resistant food borne pathogens.NPJ science of food · 2024
- Self-assembled poloxamer-legumin/vicilin nanoparticles for the nanoencapsulation and controlled release of folic acid.International journal of biological macromolecules · 2024
- Identification of vicilin, legumin and antimicrobial peptide 2a as macadamia nut allergens.Food chemistry · 2022
via PubMed
~3 min read
Article
6 sectionsContents
- Properties
- Structure
- Composition
- Solubility
- See also
- References
Legumin is family of globular proteins obtained from beans, peas, lentils, vetches, hemp and other leguminous seeds. Garden peas are a common nutritional source for humans that contains legumin.
Legumin is similar to the casein of mammalian milk and was called "vegetable casein" since it was considered analogous to the mammalian protein. The primary function of the legumin protein in seeds is storage. Legumin proteins are one of the main storage proteins of angiosperms and gymnosperms. Legumin is an insoluble hexameric conjugated protein with a high concentration of carbon and oxygen.