Análise qualitativa e quantitativa de proteínas em grãos e bebidas a base de soja: utilizando a espectroscopia UV-visível e adaptação do método do Biureto para o ensino de química

Abstract

The study of biomolecules had little scope of subjects of chemistry and biology in the high school, this science has as main tool experimentation in the process of teaching to a formation of concepts, in this context uses food foods as contextualizing instruments that are used in experimental classes enabling the work of protein content. As soy-based drinks are aqueous extracts of soybeans, which represent a source of high-quality protein and contain no cholesterol or lactose, and can be used as functional foods. This drink has great acceptability among consumers for being extracted from grain. Are know as preserved by working with two objectives, firstly the application of the three pedagogical moments, through an experiment, contextualized, analyzing, qualitatively, how proteins in soy drinks with an adaptation of the biuret method and the second objective, the determination of the the amount of proteins in beverages based on soybeans as a sample for this purpose molecular absorption spectroscopy, more concretely the Biuret Method, was used for this purpose. This reaction occurs with all components containing two or more connections, forming a blue-purple complex.The protein concentration in the sample was calculated from a calibration curve made using a standard protein solution, the crude soy protein solution. The present study points out the results, evidencing the practice performed, being effective and consistent performing successfully the meaningful learning.