The chemical composition of Agave americana leaves and their water soluble carbohydrate extract (WSCE) were determined. The hydrocolloid extract yield based on dry material was 55% (w/w). The contents of ash, lipid, crude protein, total sugars and total dietary fiber were 1.2, 4.7, 23, 40 and 42.6%, respectively. The WSCE showed the highest level of soluble sugars and a lower level of soluble fiber compared to the agave leaves (66 versus 18.3 and 7 versus 9.3%, respectively). The texture of pectin and WSCE:pectin mixed gels was also investigated. WSCE showed positive effects such as increased gel firmness. For the mixed gels, the maximum synergy was observed at 4% pectin concentration. Higher firmness, elasticity and a good general appearance of the mixed gels were observed compared to those of control gel (gel with only pectin at 4%). These results showed the beneficial interaction between pectin and the different hydrocolloids of agave leaves. These hydrocolloids might increase the use of Agave americana and be an alternative gel ingredient for the food industry.

龙舌兰的化学成分测定叶片及其水溶性碳水化合物提取物（WSCE）。基于干物质的水胶体提取物产率为55％（w / w）。灰分，脂质，粗蛋白，总糖和总膳食纤维的含量分别为1.2％，4.7％，23％，40％和42.6％。与龙舌兰叶相比，WSCE显示出最高水平的可溶性糖和较低水平的可溶性纤维（分别为66％对18.3和7％对9.3％）。还研究了果胶和WSCE：果胶混合凝胶的质地。WSCE显示出积极的作用，例如增加了凝胶硬度。对于混合凝胶，在4％果胶浓度下观察到最大协同作用。与对照凝胶（仅果胶含量为4％的凝胶）相比，混合凝胶具有更高的硬度，弹性和良好的外观。这些结果表明果胶与龙舌兰叶片的不同水胶体之间的有益相互作用。这些水胶体可能会增加龙舌兰，并成为食品工业的替代凝胶成分。