legumin

简明释义

英[lɪˈɡjuːmɪn]美[lɪˈɡjuːmɪn]

n. [生化] 豆球蛋白

英英释义

单词用法

同义词

反义词

例句

1.The deduced amino acid sequence shared 84% and 76% homology with the legumin-like 13S storage protein and the major allergenic storage protein of common buckwheat respectively.

由此核苷酸序列推导出的氨基酸序列与甜荞麦13S贮藏蛋白有84%的同源性，与甜荞麦主要过敏蛋白有76%的同源性。

2.The deduced amino acid sequence shared 84% and 76% homology with the legumin-like 13S storage protein and the major allergenic storage protein of common buckwheat respectively.

由此核苷酸序列推导出的氨基酸序列与甜荞麦13S贮藏蛋白有84%的同源性，与甜荞麦主要过敏蛋白有76%的同源性。

3.The structure of legumin makes it an excellent source of vegetarian protein.

由于其结构，豆蛋白是素食者蛋白质的极好来源。

4.The nutritional value of soybeans is enhanced by the high levels of legumin.

大豆的营养价值因高含量的豆蛋白而得到增强。

5.Researchers are studying how legumin can be used as a food additive.

研究人员正在研究如何将豆蛋白作为食品添加剂使用。

6.In many legumes, legumin serves as a storage protein for seeds.

在许多豆类中，豆蛋白作为种子的储存蛋白。

7.The protein content in beans is largely due to the presence of legumin.

豆类中蛋白质含量的主要原因是存在豆蛋白。

作文

Legumes are an essential part of our diet, providing not only protein but also a variety of nutrients. One of the key proteins found in legumes is called legumin, which is a storage protein that plays a crucial role in the nutritional value of these plants. Legumin is particularly important because it helps in the growth and development of the seeds, making them a vital food source for both humans and animals. In many cultures around the world, legumes such as lentils, beans, and peas are staple foods due to their high protein content and versatility in cooking.The presence of legumin in legumes means that they can serve as an excellent alternative to animal proteins for vegetarians and vegans. This is especially significant given the rising awareness of the environmental impacts of meat production. By incorporating more legumes into our diets, we can reduce our carbon footprint while still obtaining the necessary nutrients our bodies need. Furthermore, legumin is beneficial for muscle repair and growth, making it an ideal choice for athletes and those engaged in physical activities.In addition to their protein content, legumes are also rich in fiber, vitamins, and minerals. The fiber found in legumes aids in digestion and helps maintain a healthy gut, while the vitamins and minerals contribute to overall health. For instance, legumes are known to be a good source of iron, which is crucial for transporting oxygen in the blood. Therefore, consuming foods high in legumin can help prevent deficiencies and promote better health.Moreover, the versatility of legumes allows them to be incorporated into a wide range of dishes. From soups and stews to salads and dips, legumes can enhance the flavor and texture of meals. The cooking process can also affect the availability of legumin and other nutrients, so it is important to prepare legumes properly to maximize their health benefits. Soaking and cooking legumes not only improves their digestibility but also increases the bioavailability of their nutrients.Despite their many benefits, some people may experience digestive discomfort after consuming legumes. This is often due to the presence of oligosaccharides, which can be difficult for some individuals to digest. However, by gradually introducing legumes into the diet and using proper cooking methods, most people can enjoy the benefits of legumin without adverse effects.In conclusion, legumes are a powerhouse of nutrition, primarily due to the presence of legumin. This protein, along with the fiber, vitamins, and minerals found in legumes, makes them an invaluable addition to any diet. As we continue to explore sustainable food sources, legumes will undoubtedly play a significant role in addressing global food security and promoting healthier eating habits. Embracing legumes and understanding the importance of legumin can lead us towards a more balanced and environmentally friendly diet.

豆类是我们饮食中不可或缺的一部分，不仅提供蛋白质，还提供多种营养素。豆类中一种关键的蛋白质被称为legumin，它是一种储存蛋白质，在这些植物的营养价值中发挥着至关重要的作用。Legumin特别重要，因为它有助于种子的生长和发育，使其成为人类和动物的重要食物来源。在世界许多文化中，扁豆、豆类和豌豆等豆类是主要食物，因为它们含有高蛋白质和烹饪的多样性。Legumin的存在意味着豆类可以作为素食者和严格素食者的良好替代动物蛋白。这一点尤为重要，因为人们越来越意识到肉类生产对环境的影响。通过将更多豆类纳入我们的饮食，我们可以减少碳足迹，同时仍然获得身体所需的必要营养。此外，legumin对肌肉修复和生长有益，使其成为运动员和从事体育活动的人的理想选择。除了蛋白质含量外，豆类还富含纤维、维生素和矿物质。豆类中的纤维有助于消化，保持健康的肠道，而维生素和矿物质则有助于整体健康。例如，豆类被认为是铁的良好来源，铁对血液中的氧气运输至关重要。因此，摄入富含legumin的食物有助于防止缺乏并促进更好的健康。此外，豆类的多样性使其能够融入各种菜肴。从汤和炖菜到沙拉和蘸酱，豆类可以增强餐点的风味和口感。烹饪过程也会影响legumin和其他营养素的可用性，因此正确准备豆类以最大限度地提高其健康益处非常重要。浸泡和烹饪豆类不仅改善了其消化性，还增加了其营养素的生物利用度。尽管豆类有许多好处，但有些人在食用豆类后可能会感到消化不适。这通常是由于某些人难以消化的寡糖。然而，通过逐渐将豆类引入饮食并使用适当的烹饪方法，大多数人可以在没有不良反应的情况下享受legumin的好处。总之，豆类是营养的强大来源，主要归功于legumin的存在。这种蛋白质以及豆类中发现的纤维、维生素和矿物质，使其成为任何饮食中不可或缺的补充。随着我们继续探索可持续的食物来源，豆类无疑将在解决全球粮食安全和促进更健康饮食习惯方面发挥重要作用。接受豆类并理解legumin的重要性，可以引导我们走向更平衡和环保的饮食。