Agave americana (A. americana) is a species that are considered as one of the most studied species and there are a large number of derived products, as well as applications of agave fibers. Here, we have exploited their applied potentialities through metabolic and biochemical abilities. In this case, we monitored the presence of terpenoides, phlobatanins, tannins, anthraquinone, puerarin, apigenin, carbohydrates and vitamin C. The proteins amount was estimated to be 8.13 mg.g⁻¹(FM). In addition, the A. americana leave juice enzymological characterization consists of various enzymatic activities like protease (356 U. mL⁻¹) and α-amylase (264 U. mL⁻¹). The last one (AmyAga) was purified after two purification steps, their optimal activity is showed at 70 °C and pH 9. Eventually, those findings indicate their potential use in baking industry in which AmyAga upgrades some parameter’s like elasticity index, baking strength, humidity and fall time. We note also that vitamin C inhibitory capability towards some enzymes such as glucosidases that was 3 folds higher than those of exhibiting against amylases.

美洲龙舌兰（A. americana）是被认为是研究最多的物种之一，有大量的衍生产品，以及龙舌兰纤维的应用。在这里，我们通过代谢和生化能力开发了它们的应用潜力。在这种情况下，我们监测了萜类化合物、phlobatanins、单宁、蒽醌、葛根素、芹菜素、碳水化合物和维生素 C 的存在。蛋白质含量估计为 8.13 mg.g ^-1 (FM)。此外，美洲曲霉叶汁的酶学特征包括各种酶活性，如蛋白酶 (356 U. mL ^-1 ) 和 α-淀粉酶 (264 U. mL ^-1）。最后一个 (AmyAga) 经过两个纯化步骤后被纯化，它们的最佳活性在 70 °C 和 pH 9 下显示。最终，这些发现表明它们在烘焙行业中的潜在用途，其中 AmyAga 升级了一些参数，如弹性指数、烘焙强度、湿度和下降时间。我们还注意到，维生素 C 对某些酶（如葡萄糖苷酶）的抑制能力比对淀粉酶的抑制能力高 3 倍。