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Figure 1. 

Pleiotropy of Wx gene in rice quality regulation. This pattern diagram presents the regulatory factors of the Wx gene at both the transcriptional and post-transcriptional levels that have been reported thus far. It also highlights the encoding product GBSSI of the Wx gene, which plays a role in regulating the three major components of rice endosperm (starch, protein, and lipids) and subsequently affects various physicochemical properties of rice grains. The pleiotropic effect of the Wx gene ultimately determines the overall quality of rice from multiple perspectives. GC, gel consistency; GT, gelatinization temperature. Yellow spheres with the letter P indicate phosphorylation.

Figure 2. 

Determinants of cooking and eating quality of rice and external factors affecting protein content of rice grains. The six parts in the inner circle represent the physical and chemical characteristics or indicators that determine the cooking and eating quality of rice; the three parts in the outer circle represent the material composition that affects the physical and chemical characteristics of rice; the cartoon diagram in the outermost circle represents the ecological factors and environmental factors that affect the grain protein content, from clockwise from 1 o'clock to indicate light, moisture, carbon dioxide, salinity, cultivation, fertilizer and temperature.

Figure 3. 

The nitrogen utilization ability of rice may determine the protein content of grains. Each step of nitrogen utilization in rice, which includes absorption, transportation, assimilation, distribution, and reuse, can potentially impact the final grain protein content.