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This article describes cloning and expression of a endochitinase gene chiA74 from a Mexican Bacillus thuringiensis serovar kenyae strain LBIT-82 and evaluation of its insecticidal activity through its interaction with chitinase. The chitinase ChiA74 exhibits a modular structure with three domains, namely, a catalytic, afibronectin-like, and a chitin-binding domains.

Gluten replacement is one of the most challenging issues for the bakery industry. The aim of this work was to optimize rice, sorghum, and amaranth flour levels in the development of gluten‐free and additive‐free sweet bread of muffin type. Using response surface methodology, optimal values of 50%, 39%, and 11% for rice, sorghum, and amaranth flour, respectively, were obtained. The optimal gluten‐free bread was softer, darker, and moister than the whole‐wheat control; however, their chemical composition in terms of fat, protein, and carbohydrate content was very similar. In sensory analysis, no significant (p >.05) differences were reported between the optimized and the control sweet bread for color and flavor, and both products had positive overall evaluation. Our results suggest a plausible substitution of whole‐wheat flour by gluten‐free composite flour based on sorghum, rice, and amaranth in preparation of quality gluten‐free bakery products with characteristics similar to those of their gluten‐containing counterparts. Practical applications: Nowadays, the demand for gluten‐free food products has been increasing. Most commonly, gluten free breads are made with rice, maize, or tapioca flours, either alone or in combination with other gluten‐free flours. However, the desirable physical characteristics of these products are normally achieved by the use of hydrocolloids or other additives which may cause low acceptance in consumers. Sorghum, rice, and amaranth grains contain no gluten but can be a rich source of protein, easily digested carbohydrates, lipids, minerals, vitamins, and fiber. The present study provides evidence for a plausible replacement of whole‐wheat flour (sorghum, rice, and amaranth) by gluten‐free composite flour in preparation of quality, gluten‐free and additive‐free bakery products with characteristics similar to those of their gluten‐containing counterparts. [ABSTRACT FROM AUTHOR]