Abstract: samples of common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tartaricum)collected from Chinese main producing areas and others countries were used to study the inhibitory activity and thermostabilityof α-amylase-inhibitor in buckwheat flour. The results showed that tartary buckwheat flour had an average higher inhibitoryactivity (44.8±3.2 U/g) than commom buckwheat flour (37.8±2.4 U/g). No significant regional differences were detectedamong the same species in the level of inhibitory activity. It was also demonstrated that the inhibitor was unthermostable. Whenit was heated at 80℃, 90℃ and 100℃ for different time respective, a fat lot or no inhibitory activity was displayed. Duringbuckwheat seeds germination, the inhibitory activity was gradually lost. The study suggested that α-amylase-inhibitor inbuckwheat flour might be not act as an antinutritional factor.

Key words: buckwheat, α-amylase-inhibitor, thermostability, germination