Sword bean variants and different pretreatments influence protein extraction and protein properties NishizawaKaho AriiYasuhiro 2018 <p>Two variants of the sword bean (<i>Canavalia gladiata</i>), namely the white sword bean (WSB) and the red sword bean (RSB), are known. The MgCl<sub>2</sub> concentration-dependent canavalin solubility showed different behavior among the extracts from distinct beans prepared by distinct pretreatments. Pretreatment and bean selection are important factors for use in food chemical and biochemical experiments.</p>