Protein concentration of rice usually accounts for 5-9% of grain dry weight, and is a key index to reflect grain quality properties (Zhu et al., 2009). This constituent of rice kernel affects at the same time i) the nutritional value of rice, providing essential aminoacid  (Juliano et al., 1985b), (ii) the taste and iii) the ease of cooking of this cereal. Furthermore the ability of proteins to form complex protein-protein and to absorb water, can lead to impair the swelling of starch granules during the gelatinization process, the latter being the basis of starch digestibility (Hamaker et al., 1990; Suwannaporn et al., 2007).

Currently the grain protein concentration is simulated via three alternative modeling approaches, given respectively by:

• Li (2005a)
• Lanning (2012)
• Cappelli (2015)

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