Probably it's due to the fact that polysaccharides tend to form gels in water rather than dissolve. Gels do not completely dissolve in water but are swollen by it, gaining several times its weight in water. generally, this phenomenon occurs because of the molecular structure of the polymer that restrict the interaction of polymer chains with water, keeping the polysaccharide chains together and just interacting with the solvent through hydrogen bonding but not separating them. This is why the polysaccharide just absorbs water but it's not dissolved by it.