The modification of Amaranthus viridis starch by osmotic pressure using central composite design (CCD) and artificial neural network (ANN) was studied. The amount of starch, saturated sodium sulphate (Na₂SO₄) solution and reaction time were established as significant (p < 0.05) factors. The extent of involvement of process variables were identified as 37.89%, 35.67% and 26.45% for saturated Na₂SO₄ solution, reaction time and starch solids, respectively. Optimal condition of starch (150 g), saturated Na₂SO₄ solution (250 mL) and time of 20 min with corresponding total amylose (36.77%), free amylose (27.31%) and lipid-complexed amylose (9.46%) were established for CCD. The ANN gave optimal condition of 149.04 g (starch), 248.40 mL (saturated Na₂SO₄ solution) and time (19.41 min) with corresponding total amylose, free amylose and lipid-complexed amylose of 36.38%, 28.01% and 8.37%, respectively. The high amylose content of the starch indicated that it has high degree of flakiness. The presence of lipid-complexed amylose showed its potential in improving colonic health microflora and lower glycemic index. Pareto charts showed that the most significant (p < 0.05) term was starch solids x reaction time for total amylose. The results itemized basic information on development of thrifty and efficient process for derivation of osmotic pressured starch from A. viridis grain.

研究了使用中央复合设计（CCD）和人工神经网络（ANN）通过渗透压对A菜淀粉进行的改性。淀粉，饱和硫酸钠（Na ₂ SO ₄）溶液的量和反应时间被确定为重要的（p <0.05）因素。对于Na ₂ SO ₄饱和溶液，反应时间和淀粉固体，过程变量的参与程度分别为37.89％，35.67％和26.45％。淀粉（150克），饱和Na ₂ SO _4的最佳条件溶液（250 mL）和20分钟的时间分别建立了相应的总直链淀粉（36.77％），游离直链淀粉（27.31％）和脂质复合直链淀粉（9.46％）。人工神经网络的最佳条件为149.04 g（淀粉），248.40 mL（饱和Na ₂ SO ₄溶液）和时间（19.41分钟），相应的总直链淀粉，游离直链淀粉和脂质复合直链淀粉分别为36.38％，28.01％和8.37％。淀粉的直链淀粉含量高表明其具有高度的片状性。脂质复合直链淀粉的存在表明其具有改善结肠健康菌群和降低血糖指数的潜力。帕累托图显示，最重要的（p <0.05）术语是淀粉固体x总直链淀粉的反应时间。结果逐项列出了节俭的发展和从绿曲霉籽中提取渗透压淀粉的有效方法的基本信息。