Babban abubuwan da ke cikin gluten foda sune alkama alkama da furotin mai narkewa na barasa, da ?ananan sitaci, mai, ma'adanai, da dai sauransu (Table 1) . Gluten alkama furotin ne da aka samar ta hanyar polymerization na ha?in gwiwar polypeptide ta hanyar ha?in disulfide na intermolecular. Yana da babban nauyin kwayoyin halitta, yana da fibrous, kuma yana da ala?a sosai ta hanyar reshe. Tsarinsa ba bisa ka'ida ba ne, kuma kwayoyin halitta sun ?unshi β- folded structures, mai arziki a cikin glutamine (Gln) da cysteine ??(Cys). Protein mai narkewar barasa shine furotin monomeric tare da nauyin kwayoyin halitta kusan 35 kD, mai siffar zobe, maras narkewa a cikin ruwa da ethanol mai anhydrous, amma mai narkewa a cikin 70% zuwa 80% maganin ethanol. Siffofinsa shine cewa yana da ?arin proline da amide, ?arin sar?o?i na gefe marasa iyaka fiye da sar?o?i na gefe, babu tsarin subunit a cikin kwayoyin halitta, kuma babu ha?in disulfide tsakanin sar?o?in peptide. Ana ha?e sar?o?in peptide guda ?aya ta hanyar ha?in hydrogen, ha?in hydrophobic, da ha?in gwiwar disulfide na intramolecular, suna samar da ?aramin tsari mai girma uku. A ?ar?ashin ?ananan yanayin pH, ana iya rarraba sunadarai masu narkewar barasa zuwa nau'i hudu dangane da motsin su na lantarki: alpha, beta, gamma, da omega. Daga cikin su, sunadarai masu narkewar barasa na alpha suna da mafi girman ruwa, yayin da sunadarai masu narkewar barasa na omega suna da mafi munin ruwa.

?