[glob-yuh-lin] 
| 1. | any of a group of proteins, as myosin, occurring in plant and animal tissue, insoluble in pure water but soluble in dilute salt solutions and coagulable by heat. |
| 2. | any of several groups of blood plasma proteins, divided into fractions, as alpha, beta, or gamma globulin, depending on electrophoretic mobility. |
| glob·u·lin (glŏb'yə-lĭn) n. Any of a class of proteins that are found extensively in blood plasma, milk, muscle, and plant seeds and that are insoluble in pure water and half saturated ammonium sulfate, soluble in dilute salt solution, and coagulable by heat. [globul(e) + -in.] |
globulin glob·u·lin (glŏb'yə-lĭn)
n.
Any of a family of proteins that are precipitated from plasma by ammonium sulfate and may be further fractionated into many subgroups that differ with respect to associated lipids or carbohydrates.
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