Legumin

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:

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).

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