Abstract
The inhibitory effect of polysaccharide sulfates on the proteolytic action of pepsin is due to their sulfate group and is enhanced with the increasing sulfate group content. The effect of (DP)^^- on the inhibitory activity is weaker than that of the sulfur content, but the minimum critical value is necessary for the appearance of inhibitory action. Inhibitory effect is influenced largely by (DP)^^-, especially in samples with a small sulfur content, and slightly by samples with a large sulfur content. The inhibitory activity by polysaccharide sulfates is not correlated to their anticoagulant activity.
